At the River Mill we believe in producing freshly dishes from locally sourced ingredients. Tom our Head Chef and his team recently launched our winter menu and supplement this with daily specials. We are working hard to source as much produce as we can from local suppliers. We want to serve food to you that is made from ingredients that we can vouch for provenance and traceability are key to us. This takes time to build up because whilst we want to source locally the produce has to be of the highest quality and this means that we have to do a lot of testing before we can switch from a national supplier. In our 18 months though we have made good progress and so far we are using the following local suppliers:
Supply us with meat and eggs. Woodview located near Sandy is owned and run by the Titmus family (www.woodviewfarm.co.uk). They breed and grow all the pork and lamb that they supply for us and souce Hereford beef from two farms locally that they have worked with for many years so we know the provenance and traceability of the meat and we can be certain that it has been kept to the highest welfare standards.
They run a flock of 150 ewes which provided in excess of 270 lambs all Are either Suffolk sired or on Suffolk crosses as part of their philosophy to maintain the Suffolk as a commercial breed in the face of overeas imports. They also run an award-winning Suffolk pedigree flock.
They started their drift of Hampshire pigs in 2013 and now rear 450 pigs a year, all of which go to their Farm shop shop or to outlets like us.
At Swaffham Prior supplies the flour that we use to make our wood fired pizzas under the brand Priors Flour. Jonathan Cook runs one of the last remaining wind operated mills in the UK the stone ground flour he produces is fantastic and his organic white flour works really well in our pizza dough.
We are introducing a fantastic range of locally produced artisan whole grain mustard. Mustard Mary is based in Shepreth and Mary makes us batches of her Crunchy wholegrain with Chili and her Crunchy wholegrain with Honey for us to serve at the Rivermill. Great with our steaks, superb with our local cheese selection.