We apply a ‘local larder’ philosophy to our partner venues with the UK divided into regions, each boasting a larder of high-quality suppliers across all key categories.
The London Larder brings together our London-based suppliers for a bespoke approach; think high-end British charcuterie from Cobble Lane, cheeses from Paxton & Whitfield or the finest tapenade from Belazu; our Larder delivers exceptional quality food with a story to tell.
Our suppliers are always happy to share their expertise - adding further benefit from an engagement and sharing of information perspective. We will encourage regular pop-up supplier activity, great for showcasing provenance and food stories.
Founded in 2003 by Pierre Koffmann protégé and former Michelin-starred chef Paul Rhodes, Paul Rhodes Bakery is one of the leading independent bakeries in London, specialising in handcrafted breads and pastries, all made using the finest ingredients and traditional techniques.Visit Website
Step into Union’s east London roastery and you’ll find roastmasters stood over Probat and Loring roasters, tending to each small batch with care. The roastmasters are experts at bringing the best flavour out of each particular coffee. Union roasts all their coffee fresh to order, which means you receive it as fresh and tasty as it gets.
Union is founded on the principle of marrying high quality speciality coffee with responsible sourcing, making coffee better for everyone from drinkers to farmers.Visit Website
Specialist butchery in Islington, London. They cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
Cobble Lane Cured started to make fermented and air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, the team brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.Visit Website
Two Tribes Brewery emerged from London's counter-culture.
They unite brewers, artists, musicians, chefs, and craft creators with shared values of fun, freedom, curiosity and creative discovery. The name reflects the constant thirst to bring new creatives into the fold
Two Tribes is about cold beer and collaboration. It’s that simple.Visit Website
The Wild Room is a produce supplier specialising in wild mushrooms fresh truffles and foraged produce. Wild mushrooms have a broad range of impressive, distinct flavours with great nutritional benefits. we follow the seasons from forest to forest, selecting the finest wild mushrooms from around the world.Visit Website
Paxton & Whitfield was first recorded as a partnership in 1797, but its origins began in 1742 when Stephen Cullum set up a cheese stall in Aldwych market. As London became increasingly affluent Sam Cullum (Stephen's son) moved his cheese business closer to his wealthy customer base, near to Jermyn Street where there is still a shop today. He also took on two new partners - Harry Paxton and Charles Whitfield. Ironically it is their names, not his, which grace the shop fronts now. The Company's reputation grew steadily, culminating in 1850 with the honour of being appointed cheesemonger to HM Queen Victoria. It was the first of many Royal Warrants that the Company has held.Visit Website
Sally Clarke Bakery was established in 1989 to meet the growing demand for their top-quality, hand-shaped artisan breads, Viennoiserie and patisserie.
The bakery incorporate naturally fermented levain into most of their doughs, thus limiting the use of yeast. This extends the length of the production process and adds to both the complexity of the taste as well as the longevity of the breads.
Bringing the best chefs and the best ingredients together since 1991. Mediterranean Ingredient supplier to pro chefs and home cooks. Belazu source authentic raw materials from the riches of the Mediterranean terroir, because of the near-perfect conditions of the soil, climate, air, and sun. Combined with minimal interference in nature, the best ingredients are produced.Visit Website
London Essence journey starts on the banks of the Thames in 1896, where the founders of The London Essence Company began to develop exquisite essences, for the city’s finest perfume houses.
Using a pioneering distillation process, combined with the intricate art of layering flavours, they created delicate essences, unparalleled in depth and fragrance.
Inspired by the careful craft and imagination of the original firm, The London Essence Company now creates luxurious drinks, with purest flavours derived from quality ingredients.Visit Website
ELLIS WINES Purveyor of hand selected wines from around the world. An independent, family owned on-trade wine business, established in 1822 in Richmond. With a rich history based on traditional ethos of partnership and value.Visit Website
H. Forman & Son is the last of the original London smokehouses. Remaining faithful to principles established in 1905 – the freshest salmon, a little salt, just the right amount of oak smoke – Lance Forman is upholding traditional values and skills that would otherwise have died out long ago.Visit Website
HG Walter, an independent family-run butcher committed to changing the way people eat meat. Established in 1972 by Peter Heanen, they have become one of London’s most respected butchers, supplying some of the best chefs and restaurants, and of course our loyal customers, with the very best of British meat rating highly in provenance, welfare, and flavour.
The meat is predominantly sourced from small farms rearing free-range native breeds. These native breeds, such as Hereford and Aberdeen Angus cattle and Hampshire Duroc pigs, are known for yielding the best meat in the world, their natural diets and slow growth producing excellent marbling and fat content, allowing a superior depth of flavour.Visit Website
Waste Knot came about as a way of getting surplus veg out of farmers’ fields and into chefs’ kitchens.
The ambition is to make sure the farmer is paid and receives a commercial value for produce at the same time as helping the hospitality sector to enhance its sustainability credentials. We will continue until every overlooked fruit and vegetable is restored to its rightful place.Visit Website
The London Honey Company are dedicated to the production of extraordinary British honey and passionate in the pursuit of the continued craft of beekeeping, its traditions and methods.
From the Kent coast, to the rolling Cotswolds, to the high Shropshire Hills, the slow beekeeping methods have created a distinctive range of pure natural honeys for all the world to enjoy.Visit Website
Marrfish is a supplier of fresh fish and seafood to hotels, restaurants and pubs in London, the South East & East Midlands. They are proud of the quality and condition of their fish. Their fishing boats land in Peterhead Scotland, which is home to the very best quality and sustainable fish in the UK. The cold North Sea waters offer a rich and diverse mix of species, all of which we catch sustainably and responsibly.Visit Website
Lillie O’Brien established London Borough of Jam in 2011, following five years as pastry chef at St John Bread & Wine in London, United Kingdom. LBJ preserves are made in small batches and cooked for a shorter time compared to generic brands. The flavour is honest and unadulterated; it is fruit-driven, rather than sugar-driven. When tasting LBJ preserves you will always taste the fruit first followed by the sugar and a special complimentary flavour. London Borough of Jam uses natural, unrefined sugars and no commercial pectins. LBJ preserves contain no more than 4 ingredients and are dairy free & vegan.Visit Website
The company name comes from the word ‘brindis’, to raise one’s glass in a toast, and the work over the past 30 years has been to toast and celebrate the varied cultures, landscapes and, above all the exceptional foods of Spain.
In essence, the business is a tribute to the people who create the remarkable cheeses, hams, meats, fish, and a huge selection of other ingredients that are now enjoyed in the UK.Visit Website
Founded in 1997 by Martin and Fiona Dykes, Nature's Choice supplies some of London's most prestigious events and restaurants.
Nature's Choice is committed to sourcing the finest produce available which has been grown using the most sustainable methods. They pride themselves on working closely with our growers and farmers, helping them devise growing plans and operating in the most environmentally-friendly ways possible.Visit Website
Wild Harvest prides itself on providing the best seasonal produce to customers all year round. The team of buyers are all connoisseurs of procuring gourmet food, and source speciality produce ranging from wonderful fruit and vegetables to delicious meat and dairy from producers around the UK and internationally.Visit Website
1. Paul Rhodes London
2. Union Coffee
3. Cobble Lane Cured
4. Two Tribes Brewery
5. Wild Room
6. Paxton & Whitfield
7. Sally Clarke Bakery
9. London Essence
10. Ellis Wines
11. H. Forman & Son
12. HG Walter
13. Waste Knot
14. The London Honey Company
16. London Borough of Jam
18. Nature's Choice
19. Wild Harvest
20. Ridgeview Wine
Meat-free diets aren’t just healthy — they’re good for the environment too. That’s why our menus are packed with plant-based choices prepared with creativity, skill and flair.
Doing the right thing matters to us and we’re committed to high animal welfare standards. So we’re chuffed to hold a Good Egg Award from Compassion in World Farming (CiWF) for exclusively using cage-free eggs.
We’re passionate about preserving our oceans, which is why we only serve sustainable fish and are proud members of the Marine Conservation Society.
Our tasty brews are supplied by Union Coffee, an award-winning East London producer and roaster. Via Union Direct Trade, they’re one of the first UK roasters to trade directly with coffee farmers committed to sustainable agriculture and labour rights.
We work hard to help our venues achieve their zero carbon and zero waste goals. This includes partnering up with schemes such as Olio, Too Good to Go and Neighbourly to distribute surplus food to communities and individuals.