Paul Merrett, Executive Chef of the Fox and Grapes, writes: “Sourcing ingredients for The Fox and Grapes is a big part of my job. I spend a lot of time meeting new suppliers, testing new products and visiting farms and producers.”
Fish & shellfish
Our fish comes from Bethnal Green. Well, it’s not caught there obviously but I work with a fantastic East End fish supplier called Serge, who buys sustainable day boat fish and shellfish from the harbour side in Cornwall and Newhaven.
Our shopping list includes a few additional surprises
Not everything can come from Britain though. Our passion for a bit of exotic, spicy food does mean that we also use a specialist Asian supplier for things like curry leaf, lemon grass and galangal.
We also make occasional use of some specialist suppliers such as Spanish produce from Brindisa and Greek produce from Odysea.
In spring and early summer, I use a forager to find us those hedgerow gems that are abundant in the British countryside – nettles, elderflower, wild garlic, morels and chickweed.
And then there is you! We have had keen allotment folk bring in their surplus of carrots or parsnips or soft fruit and we are always happy to swap it for a beer or two.
Join our mailing list
Receive news and offers. Add your birthday (day and month) to receive a complimentary birthday meal.