‘We only use quality-assured specialist providers who are as passionate and committed to ethical food excellence as we are.’ – Head Chef, Andy Hilton
Lobster, crab, red mullet, black bream, rope grown mussels, hand-dived scallops, langoustine – all only a short distance from the sea on our doorstep to the plates on our tables. Our aim is ‘Port to Plate’ in 24 hours. Arbor follows Marine Stewardship Council (MSC) guidelines, which promote the best environmental and sustainable policies and practices in fishing and sourcing seafood. To protect future stocks, fishing is directed by seasonality.
We use multiple fishmongers in Dorset, Devon and Cornwall depending on seasonality and keep a close eye on the Marine Conservation Society’s ‘Good Fish Guide’. Only fish and seafood with the best sustainable ratings make it to our menu. Special mention must go to Chalk Stream Farm on the River Test who now supply us some of the UK’s tastiest, richest rainbow trout – all sustainably and ethically reared.
We only use meat produced from happy, well-fed, traditionally reared animals and birds. Most comes from Dorset, Wiltshire and Hampshire. Where appropriate, meat is hung for maximum flavour and tenderness. All animals are:
Meet the Butcher: Walter Rose & Son, est 1847, Devizes, Wiltshire
Awarded Britain’s Best Butchers Shop in 2016, Walter Rose & Son is run by Andy and Steve Cook, whose family have been butchers for three generations. Most produce comes from their own farm or from farms within walking distance of the shop, including Hereford-Angus crossbreeds from Coulston, and free roaming pigs from the wooded hills of Crooked Soley. ‘The best butchers I have ever worked with. The quality of meat is incredible.’ Andy Hilton. walterroseandson.co.uk
Maximum freshness, vibrant flavour and seasonal variety are the watchwords here. We buy from ultra-local micro growers within a few miles of the hotel, and have formed a strong partnership with…
Meet the Grocer – Harvest Fine Foods, Southampton & Grounded Enterprises Bournemouth
Harvest supply all of our dry foods and spices and some of our veg. Every month they update us on seasonality and local availability. We also work closely with Grounded Enterprises who source extremely seasonal, ultra-local veg via Bournemouth Food Assembly.
When it comes to the curd, apart from Blue Vinney, Dorset used to be the lesser cousin to Somerset. But there’s been a real artisanal revival here recently, which we’re proud to support.
In 2009, James McCall, Head Cheesemaker at Daylesford Organic, moved his family to the beattiful Dorset countryside to concentrate on ‘affinage’, the art of ageing and maturing cheese. Working with local suppliers like Lyburn and Chalke Valley Cheese, he’s developed and award-winning range of exciting washed-rind cheeses, which take centre stage on our cheeseboards. ~ jamesscheese.co.uk
Homewood is a small-scale artisan cheese makers based in the Mendips who specialise in making ewes cheeses, using milk from a nearby flock. They produce a range of cheeses, made by hand in small batches using traditional techniques. Cheeses are made with unpasteurised milk and we use vegetarian rennet. ~ homewoodcheeses.co.uk
A little rock-star glamour is brought to our menu courtesy of Alex James (Blur’s bassist). His company was founded in 2011 and now produces a range of amazing, award-winning artisanal cheeses from his country estate in the Cotswolds. ~ alexjamespresents.co.uk
Wrights supply our cream, butter, organic milk, freshly squeezed juices and a vast range of local cheeses. They’re a small local business who go out of their way to find the best produce for their customers. ~ wrights-dairies.co.uk
The passion Ben from Fluffets has for his business is evident every time he delivers eggs straight to the back door. He cares about eggs and the way that they are produced so we know the product is going to be first class every time. ~ www.fluffettsfarm.co.uk
At Arbor our commitment to sustainability goes far beyond our menu, it’s a deep held belief that runs through everything we do. From sourcing the best quality local and sustainable ingredients to the low energy induction cookers we use in the kitchen, from the honey bees on the roof to the FSC timber on the restaurant floor, it is not a commitment we take lightly. You will see a lot of what we’ve done for yourself, but sometimes it’s the things you can’t see that make the biggest difference. The Sustainable Restaurant Association recently awarded us top marks for our efforts, and we are proud to share this commitment with The Green House,Considerate Hotel of the Year. If you would like to know more about our sustainability commitment please ask any member of the team.
“The SRA highly commends all of the business’s sustainable practices and believes that the hospitality industry could learn from the standards of sustainability present at The Green House” The Sustainable Restaurant Association