Max Chenery runs an arable farm a little over 30 miles from the Bakery, growing our Spelt and Rye flour, as well as all the cold pressed rapeseed oil that we use to line the baking tins. Max knows the importance of regenerative and conservation agriculture; concentrating on soil health and ensures minimal disturbance when sowing by drilling the seeds into the soil. 

Ancient or Heritage grains, like Spelt, are becoming more popular as it is lower in gluten than other grains, due to the absence of the gluten producing protein gliadin, and in turn more digestible. This grain requires two lots of processing before it can be delivered to us to make bread, as first the hard husk needs to be removed, then it can be stone ground, making it a more premium product. 

The Machin family have been supplying fresh free-range eggs to the Bakery for 15 years; establishing this local business has meant that eggs are delivered year round from only 15 miles away; some140,000 eggs form a large part of our cake production over the year.

These Bovan hens, kept in moveable enclosed polytunnels to ensure they forage fresh pastures on a regular basis, are also locally breed for their warm coloured eggshells and large yoke. They are fed a mixed grain, in part grown on the farm, and like the cows up the road at Vine Farm Dairy benefit from our waste bread.  

The Chandler Mann family-owned Dairy in Great Dalby, 13 miles from the Bakery, have been supplying milk for 4 generations now and is part of the cooperative of farmers that supply the local Long Clawson Dairies. 

This beautiful mixed herd of Montbéliards, Holsteins & Jerseys deliver 1000 litres of milk, in reuseable churns, to the Bakery every month; and in return we give the Dairy our waste bread. This bread is mixed into their own home-grown silage, whole crop wheat and potatoes; meaning all the feed is grown or supplied locally and we in turn know exactly the provenance of our ingredients. 

Established in 1969 this award-winning pork farm supplies us with all the meat for our Rutland Pippins and sausage rolls.

A family-run business, that is passionate about providing customers with expertly prepared and hand-crafted cuts of meat, by their experienced team of butchers.  Whether it is pork reared on the farm or poultry, beef and lamb sourced from a trusted network of local farms - complete traceability and a real care for food values and its provenance is paramount. 

Their Hampshire-cross pigs are at the heart of the business, from breeding and raising them on the farm to butchering them onsite and selling the pork products; these pigs are kept in open straw yards and expertly reared to traditional farming methods.

This farmers’ cooperative have been making cheese since 1912, all their farmers are located within a 30 mile radius of the dairy in Leicestershire, Derbyshire & Nottinghamshire - these farmers supply 300,000 litres of milk per day, that is then processed and turned into the famous Long Clawson Stilton and Rutland Red cheeses, that we use in our Rutland Pippins and Savoury Scones.

These cheeses are hand turned, in the same way as when the Dairy started, to ensure an even colouring and density of the cheese. At their most busy time of year, an astonishing 3000 cheeses are produced per day!