Our Produce & Suppliers

When we talk about the quality of our ingredients, we mean something very specific.

Our food is not simply “home-made” or “no nasties”. It is built around high-quality, ethically produced ingredients, chosen deliberately for how they are grown, reared or harvested. These choices shape the flavour of our food, its nutritional value, and its impact on land, animals and people.

Local sourcing is not a label for us. It is a working practice. In 2025, we mapped our food sourcing and found that over 80 percent of our fresh ingredients came from within a 60 mile radius of our kitchen. This matters because it keeps food miles short, supports local producers and allows us to stay connected to where our food comes from.

Below are some of the standards we work to and the producers we choose.

Grass-fed, native-breed beef

All the beef we use comes from local suppliers who work with native breeds and cattle raised on grass-based systems.

Grass-fed beef produces meat with better flavour and texture, and reflects a system where animals are raised slowly, outdoors and in balance with the land. Native breeds are well suited to local conditions and play an important role in mixed, regenerative farming systems.

Free-range chicken and pork

We use 100 percent free-range chicken and pork.

Free-range systems allow animals to express natural behaviours, grow more slowly and live with better welfare standards. The result is meat that is more flavourful and better suited to careful, from-scratch cooking.

Pasture for Life

Our baseline standard

Pasture for Life principles guide our approach to meat sourcing. This means animals are raised primarily on pasture rather than grain-fed systems, supporting soil health, biodiversity and animal welfare.

For us, this is not a premium add-on. It is the baseline we work from when choosing suppliers.

From the sea

Fishing and seafood sourcing are complex, and sustainability in our oceans is not straightforward.

We have made a clear decision not to put salmon on our menus. While salmon has become one of the most popular dishes in restaurants and homes, its popularity has come at significant cost to fish welfare, marine ecosystems and wider environmental health.

We are signed up to Off the Table, a UK initiative that supports restaurants and caterers to remove unsustainable seafood from their menus. This commitment helps guide our decisions and keeps us accountable when sourcing from the sea.

Our kitchen garden

Our kitchen garden is an important part of our food system and continues to grow.

We are expanding what we grow ourselves, including herbs and vegetables such as Thai basil, aubergines and lemongrass. Growing these here in Moray allows us to bring global flavours into our food while keeping them locally rooted.

Our growing principles are clear:

  • We only buy seeds from organic producers
  • We prioritise Seeds of Scotland, alongside Tamar Organics and Vital Seeds
  • We source woodchip locally
  • We source organic compost as locally as possible
  • We never use chemicals on our land

The garden shapes our menus, our seasons and the way we think about food.

Organic first, regenerative always

Wherever possible, we choose organic local produce. When organic is not available, we prioritise regenerative growers who work with soil health, biodiversity and long-term land care.

Our food never contains ingredients grown or reared using chemical sprays or treatments. This applies across our catering and our meal deliveries.

These choices are not always the easiest or the cheapest, but they are central to how we work and why our food tastes the way it does.

Wild venison

A natural meat for Scotland

Wild venison is one of the most sustainable meats available in Scotland and an important part of how we cook.

Deer live freely on the land, feeding naturally and moving as they choose. When managed properly, wild venison supports healthier ecosystems, helping to balance deer populations and protect woodland regeneration. There is no intensive farming, no imported feed and no routine medication.

As a meat, venison is lean, deeply flavoured and nutrient rich. It works beautifully in slow-cooked dishes as well as lighter preparations, and suits the kind of careful, from-scratch cooking we value.

Using wild venison allows us to serve food that is truly of this place. It reflects Scotland’s landscapes, supports responsible land management and offers a high-quality alternative to intensively produced meats.

Our Suppliers

We work with a network of local and Scottish producers whose values align with our own. These relationships shape our menus and keep our food rooted in place.

  • Macbeths Butchers
  • Grampian Graziers
  • Findhorn Venison
  • Great Glen Charcuterie
  • Macleods Organics
  • Bruntlands Veg
  • Barony Mill
  • Connage Dairy
  • Dallas Farm

Each supplier brings something distinct, but all share a commitment to quality, transparency and care for land, animals and food. Want to be on this list? Get in touch with us

Local Food

We buy ingredients with intention. Making choices that supports our local Moray Food system. We buy nearly 80% of all our fresh ingredients from within 60 miles of IV36. This means you are supporting local everytime you eat with us.

Proper Ingredients

We obsess over quality, delicious and seasonal ingredients. When we say proper we mean provenance too; Pasture for Life, Grass-Fed Meat, Organic Ingredients that are nutritious and quality. Everything made from scratch in our kitchen too.

Better Biodiversity

We've worked in the food system for over 30 years, we are passionate about quality food but food systems aren't only about the food. We make sure that our kitchen garden is also supporting the biodiverse life our food system relies on too.