A great tasting dish starts with quality, wholesome ingredients. We pride ourselves on sourcing the best produce from local suppliers.
If Old MacDonald was real and his farm existed, we would have been there! We know our suppliers in person and only use meat from local farms to our restaurants. We ensure that their meat reaches the highest of welfare standards and comes direct to us – no funny business in between. That’s the Red Tractor assurance.
We use Lo Salt or none across all our dishes. There are natural health benefits in reducing salt intake but when combined with the freshest seasonal produce, you really can taste the difference.
All of our eggs are free range from Staveley Farm. Whether you’re having them boiled, poached, fried or scrambled you can rest assured that you’re enjoying the best eggs around.
Chris Ribaudo, development chef at BaxterStorey, shows how to make a traditional Spanish Gazpacho soup with courgette and cheddar muffins.
Chef Chris Ribaudo shows how to make a simple home made beef burger.
Philip Skinazi, executive pastry development chef, makes a classic Victoria sponge cake. Look out for the full recipe at the end of the video.
Chris Ribaudo, development chef, makes the British classic Eton mess with freshly picked strawberries and homemade meringue.
We are Food For Life accredited and working
hard towards our next level of award by the
We support Laverstoke Park organic beef.
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