We are passionate about creating fresh food and never compromising on quality. We use Welsh award-winning artisan cheeses such as the Snowdonia Cheese and free-range charcuterie made in Monmouthshire. We use local mushrooms and our Caeau Gwynion Lamb comes from our Catering Manager’s Family Farm.

We create a unique light and crisp sourdough with a fermentation process that takes up to 48 hours. We are delighted to have reduced our carbon footprint by recently souring a British flour from Britain’s No 1 artisan flour mill Matthews Cotswold Flour.