A little bit about our suppliers:
We use local producers wherever possible. These will usually include:

Kenson's Organic Farm - Hugh and Liz run their seasonal, fully organic farm in Sutton Mandeville (near Tisbury) and supply us with potatoes, onions and herbs.

Montgomery's Cheese - the Montgomery family are known for their traditional Cheddar but also produce a raclette cheese - Ogle Shield - with milk from their small herd of Jersey cattle.

The Real Cure - James Smart and his team make award-winning charcuterie in Hartgrove, just outside Shaftesbury, using locally reared pork and dorset venison to make our pancetta, coppa and salami.

Unfortunately, we can't source any Reblochon for our Tartiflette at the moment - the traditional cheese for the dish currently falls under the list of cheese banned from import by DEFRA, following an outbreak of Lumpy Skin Disease in France and Italy. Instead, we're using Taleggio - an equally soft and slightly pungent formaggio from just over the Italian border, which cooks fantastically well!
From time to time we will also have a special Raclette from our Swiss cheese suppliers (Jumi Cheese and Kaseswiss). This might be laced with Wild Garlic or Peppercorns, smoked or even blue, but will always be served alongside our classic Ogle Shield raclette.