Our plant-forward menu, devised with Hugh Fearnley-Whittingstall’s River Cottage, is based on seasonal vegetables sourced primarily in the UK. Unusually all our pulses (including lentils, split peas and chick peas) are grown and processed in the UK. Only small amounts of meat appear in the Ways to be Well menu, and it is all free range and sourced in the UK.
All dairy products — milk, yoghurt, crème fraiche, butter and cheese – are organically sourced. All fish is either certified by the Marine Stewardship Council, or scores 1-3 (so no red or amber list fish) on the Marine Conservation Society’s. Eggs are also organically sourced, though seasonal shortages may lead to occasional replacements with free range eggs. Our bread, mostly sourdough, is made specially for the Ways to be Well menu, and always from at least 50 per cent wholegrain flours. Many of our baked goods and treats are made in house to our own recipes, with reduced sugar, and lots of wholegrains, seeds, nuts and dried fruits. Our standard flour for these baked good is Organic Light Wholemeal Below are links to our key suppliers: