We work with local suppliers, farmers and smallholders – organic where possible – and we are proud to be able to source 85% of our food from within 15 miles of our restaurant in Beaminster. 100% of the dairy produce we use is organic, including milk from Dorset’s Liberty Dairy and eggs from Haye Farm in Devon. Our ‘larder’ supplies and dry goods come for the most part from the UK and Europe, either direct from the supplier or via Borough Market in London. Every handmade meal is prepared and cooked by Cass Titcombe himself, chef patron of the award-winning Brassica restaurant, and is entirely free from artificial additives and GMOs. We use recycled packaging, and choose paper over plastic wherever possible.