Without our producers, the Black Bull would be just another pub. Their story is as much woven into the fabric of the Black bull, as Nina and James’. Many of our producers come from what they call, the ‘Neck of Britain, but for the right product they are happy to look nationally, and sometimes internationally. What matters to them is working with people who have a similar passion, and values and that truly care about what they produce.
They are reared by Richard and Helen Hoggarth at Height of Winder Farm, nestling at the foot of the Howgill Fells.
In this most idyllic of spots, they rear native and rare breeds of sheep on the farm, including Herdwicks, Hebrideans and Swaledales.
Their flock of Herdwicks are ‘hefted’ to the fell, which essentially means that they have an acquired homing instinct, which develops with each successive generation, so that over time the sheep know exactly which part of the fell is their home of ‘heft.’
They are only brought into the pastures close to the farm at specific times of the year, for lambing and shearing, after which they return to their ‘heft.’
This essentially means that the sheep are more or less wild. They are left to their own devices to graze on rich mosses, heathers, and wild grasses, with the minimum of intervention, which means that they develop slowly over time to deliver a truly wonderful product with a rich flavour that can be used in a multitude of dishes.
Sally has been a friend since helping out at the Three Hares. She has been managing conservation grazing strategies for many years and operates Grazing Matters, which delivers habitat management in the form of cattle grazing on a range of SSSI sites, for private landowners and organisations such as the RSPB, Forestry Commission, Butterfly Conservation Trust, Cumbria & Lancashire Wildlife Trusts and Natural England. These sites are of national ecological importance, supporting many conservation priority species and habitat types. The sites have their own specific conservation objectives but they all rely on grazing as a conservation management tool to achieve objectives for habitat diversity and composition. . What we get from her is some of the best beef we’ve ever tasted.
A small family farming business that has developed in the Morecambe Bay area over the last 30 years, where they have specialized in conservation grazing. Their cattle and sheep graze a range of wildlife habitats at levels and at times designed to generate the best conditions for a host of wildlife species, many of which have been lost or are under threat in the wider countryside. The bi-product of this is high quality meat, purely pasture fed, left to mature at it’s own pace, slaughtered at a mature age and has very distinct depth of flavour.
Based in Cockerham Lancaster, Farm Yard Brew Co’s base of operations is a six-generation family farm. The farm-life hard work ethic and passion for nurturing ingredients properly, has clearly set them up fantastically as a brewer!
Starting from humble roots in 2016, Farm Yard Brew Co has quickly grown to being a highly respected and exceptional UK brewer who has garnished several awards along the way. They even have a fantastic Tap Room if you’re in the area.
wwe grow wheat without chemicals, in fields full of life and turn it into flour that’s better for taste, health and the soil. Powered by a growing network of farmers bakers and businesses, we’re proving that food can be a force for good.
Since The Courtyard Dairy’s opening in 2012, owners Kathy and Andy have won many awards and helped to promote British cheese in a multitude of ways. The Courtyard Dairy stocks and supplies a carefully chosen range of unusual and exquisite farmhouse cheeses, selected direct from individual farms, and then only if the cheese is superior in quality and taste. No compromises. Andy has been a great support over the years ensuring our customers get the best cheeses, at the right time.
A two acre community market garden growing a diverse range of organic fruit and vegetables using regenerative, organic, no-till growing principles which are kind to both people and planet.
Since moving back to the area James and Nina have been working with Fell Brewery. A small independent brewery from South Cumbria. From their home on the Cartmel Peninsula, they embrace an ethos of forward-facing invention whilst championing the rich traditions of Northern brewing. Reflecting the individual nature of the communities they serve, their own venues are wholesome, fun and laid back.
Established in 1916, in Hartlepool, Hodgson’s mainly specialised in whiting, haddock, cod and plaice, since then, this family business has gone on to become one of the most respected fish-merchants on the east coast.
Hodgson’s prides itself on delivering quality fresh fish and seafood throughout the north of England daily. In addition to sourcing fish caught off the east coast, their knowledgeable and experienced buying team liaise also with all major UK ports daily to ensure we always have the best quality and variety of fish available, guaranteeing that their customers can access a dazzling array of fish and seafood. From international waters.
After being made redundant at the beginning of lockdown restrictions in March 2020. Matt, Michelle, Steve & Paul formed Lakes Brew Co. Bringing together the shared ambition to be one of Cumbria’s progressive, sociably innovative breweries. With a strong ethos of support and collaboration, through the beers we produce and the team we surround ourselves with – engrained in our locality.
Timothy Taylor’s only use the very finest ingredients in our beer. These combined with our uncompromising brewing process ensure we deliver that taste of Taylor’s every time. We can’t put it down to one thing, or even a couple of things. It’s the result of many things that we do our own way, still the traditional way, and our refusal to compromise on quality of ingredients or brewing.’ For us Timmy Taylors is a brand that sings of quality, a good product done simply, with quality ingredients which we know our customers will be able to taste the difference.
