Suppliers
Loch Ryan Oysters
David and Tristan Hugh-Jones from Rossmore Oysters have been in the trade since 1969, with beds around the UK. In Loch Ryan they work with the Wallace family- who were given rights to the oysters under a royal charter by King William III in 1701. The natives from Loch Ryan are slow growing, some take over 10 years to develop. The taste is sweet and delicate and they're a favourite of Chef Corrigan.
Les Caves de Pyrene
Douglas and Didier from Les Caves de Pyrene have been supplying us for years now- since the days on Lindsay House in Soho. They continue to support us- helping out with the launch of Bentley's Sea Grill at Harrods and large fundraising events such as the IYF Hibernian Heroes Awards.
Specialists in organic, bio-dynamic and natural wines they work with our sommeliers to provide some unusual- but always astounding wines.
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Carlingford Oyster Company
The team from Carlingford have been harvesting oysters since 1974, so they know a thing or two about our favourite crustacea. The coastal waters around Carlingford are renowned for their purity and this comes through in the crisp, steely taste of the oysters. Kian and his team now harvest and purify up to 2 million oysters per year, admittedly they don't all come to Bentley's but we get through a fair few...
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Dorset Oysters
Dorset Oysters is owned by cook, fisherman and oyster farmer Pete Miles. A business borne out of a lack of supply for his restaurant, Pete decided to venture into the world of fisherman and oyster farmers.
With the Poole coastline as his territory he also sources clams and cockles alongside our favourite native and rock oysters.
The produce we receive is sublime- meaty, mineral tasting oysters and plum clams- perfect for our linguini vongole.
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Woodcock Smokery
Sally Barnes is a rarity, her passion for produce knows no bounds and she's a stickler for quality.
The wife of a fisherman she founded the Woodcock Smokery in 1981. With an excess of fish and no freezer Sally experimented with the art of smoking- and soon became a master of this craft.
But it's her stubborn attitude to freshness and quality that really inspired us- Sally refuses to smoke fish that's more than 24 hours old and she'll only smoke wild fish, from mackerel to tuna, pollack to salmon. Using a variety of smoking techniques and native hardwood her produce is always faultless and a joy to work with.
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Lincolnshire Poacher Butter
Hand patted from cream remaining in the whey after the wonderful people at LP make their cheese. The butter is aged for a few days to develop the flavours. We like that this is a British butter with attitude.
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Belvelly Smoke House
Frank Hederman smokes organic salmon from Clare Island on the west coast of Ireland over beechwood. We love the delicacy, the balance between fish and smoke, the way two ingredients come together with such elegance.
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Todenham Manor
Based in the Cotswolds they farm Middle White, Saddleback and Gloucester Old Spot pigs and pedigree South Devon cattle. More than this however, is an approach with husbandry at the fore. With an abattoir less than three miles away there is an integrated approach to meat production that ensures we get first rate produce.
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West Mersea Oyster Company
Steeped in tradition, oysters have been grown in these beds for hundreds of years. We work closely, guaranteeing a certain quota, so we get the freshest, the best, the jewels for our cutomers.
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