We write our menu backwards: first we ask our farmers what's good, then we decide what to cook. That only works because of a handful of people who grow, rear and catch the food that ends up on your plate at The Simmer House.
The glasshouse
Our tomatoes, herbs and salad leaves come from a family-run glasshouse twenty miles away. They pick to order on Monday and Thursday mornings, so most of what you eat was growing the day before.
The beef
Our beef comes from one farm with a herd of grass-fed cattle that graze outdoors for most of the year. Buying whole animals means we use every cut, from ribeye on the grill to shin in the pappardelle ragù.
The day boats
Our fishmonger works directly with small day boats. There's no fixed fish on the menu because we take what's sustainable and best that morning, which might be hake on Tuesday and bream on Friday.
We pay our producers fairly and on time, and we visit them every season. Building those relationships is the single biggest reason our food tastes the way it does.
