The Barber family have been producing award-winning Cheddar on their farm in the heart of the West Country since 1833, longer than anyone else in the world. So they know a thing or two about combining the finest West Country milk with traditional manufacturing methods. Barbers use pint starter cultures, once used in all farmhouse cheese making. It is this dedication to authenticity that gives their cheese its characteristic complexity and depth of flavour.
Dingley Dell Pork was established in 1999 by brothers Mark and Paul Hayward on their farm near Woodbridge in the beautiful Deben Valley in Suffolk. Their aim was to produce superb tasting, welfare-friendly pork that could always be traced back to its source. Today, as well as being a member of the RSPCA’s Freedom Food scheme for over 15 years, it is also one of that scheme’s few ‘Ambassador Farms’.
Pastificio Pallante are an established business, which, like COOK, is still family owned and remains independent. They use a traditional recipe to make our amazing pasta sheets and have an online system that we can log on to and track our pasta as its being made.