Fine Quality Local Produce
When we moved into Southville at the back end of 2004 it was our aim
to use the highest quality local produce wherever possible. Dorset is
a county with a long farming tradition, and we thought it was important
to use products that are made in the county, to support local suppliers.
After a long round of test tastings we ended up sourcing our sausages
and bacon from Pampered
Pigs, of Bere Regis. We’ve found that our guests appreciate
the flavour and texture of the sausages made in the traditional way, using
mostly meat and the minimum of added products, by Kevin and Amanda Crocker.
Their traditional dry cured bacon has been described by guests as “the
tastiest bacon I’ve ever had”. For those watching their fat
intake it’s interesting to note that neither product give off much
excess fat during cooking, neither does the bacon give off loads of salty
watery deposits like many cheaper cuts.
Our tasty chestnut portabella mushrooms are sourced from Dorset Down Mushrooms
in Sherborne, in the north of the County, and our free range eggs are
from Weymouth – Wyke Oliver Farm at Preston to be exact.
The complimentary biscuits in the bedrooms are from Moores Biscuits in
Morecombelake, near Bridport, makers of the legendary Dorset Knob Biscuits
– which Thomas Hardy is said to have enjoyed with a piece of Dorset
Blue Vinney cheese.
We’re proud to be associate members of the
Direct From Dorset organisation which
exists to promote the use of local produce.
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