At The Horn of Plenty, we are proud supporters of the local producers who supply the good quality seasonal ingredients that contribute to the fantastic flavour combinations served in our dishes.
Here in the West Country, we are surrounded by amazing produce that has helped to put this area on the map. This is thanks to our suppliers who work tirelessly to dig from the fields, pick from the trees, curd cheese in the dairy and catch fish from the sea to supply us with the very best of ingredients that enables us to create the dishes on our menu.
We have handpicked a few of our favourite local producers to share with you the fantastic work that they do.
Situated just down the road in Tavistock, Country Cheeses have been supplying the Horn of Plenty for over 15 years.
Established in 1989, they supply and produce a variety of artisan West Country cheeses. They have their own range of cheeses, which are kept in the shop’s underground cellar, allowing them to mature and develop for a wonderful unique characteristic and flavour.
Country Cheeses have a number of award-winning cheeses and have previously won the prestigious National Retail Cheese Award twice. In May 2011, they were awarded Gold at the Devon County Show for their Cave Aged Yarg.
They have also had national coverage, appearing on Hugh Fearnley-Whittingstall’s River Cottage, converting a fridge into a smoker and smoking several varieties of cheese. The cheese that came out on top was the soft goat’s cheese, which was then used in a recipe for the River Cottage Canteen in Axminster.
Country Cheeses have also been visited by Queen of Shops, Mary Portas who wrote an article in The Telegraph about Tavistock and awarded the shop 9 out of 10!
Kingfisher Brixham operate from the busy Brixham fish quay on the south coast of Devon. They supply a vast range of top quality fish to many of the south west’s best Hotels and Fine Dining restaurants. A successful partnership has been enjoyed with the Horn of Plenty for many years.
Established in 1984, the key to their success has been the quality and sustainability of the fish that is landed.
They operate from a specialist factory in Paignton, preparing produce from a variety of markets and suppliers, including the ports and day boats of Brixham, Plymouth, Newlyn and Looe.
Kingfishers care about the environment and work closely with suppliers and local fishermen to ensure produce is sustainably sourced.
Philip Warren is a butcher for The Rare Breeds Survival Trust. Situated in Launceston in Cornwall, the company has previously been a butchers since 1880.
They supply a range of meats to The Horn of Plenty. All their beef is directly bought from local farms from Bodmin Moor to Dartmoor. They also supply single suckled beef from traditional beef breeds fed on grass.
Lamb is sourced the same way, but with the additions of Suffolk, Jacob and Dorset breeds.
Pork is all sourced from Devon and Cornwall, with a number of popular breeds including Middlewhite, Saddleback, Gloucester Old Spot, Tamworth and Berkshire rare breeds.
Chicken and duck are from Crediton, near Exeter.
Venison is shot on local land; sausages and bacon are hand cured and made on the farm.
Phillip Warren are professional butchers who also have a farm, and have a core group of approximately 120 different farmers, who all each supply them with livestock throughout the year, which provides seasonality and a supply chain that is tailored to their customer’s needs. They are very passionate about using and supporting local farmers.
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