News from COOK

Blog posts tagged: Supplier

Supplier Blog: A J Barbers

Posted on 7 December 2016

Tags: Supplier, Good Relationships

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.

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COOK's Good Pig Awards

Posted on 20 July 2016

Tags: Supplier, Good Relationships

We’re fans of pigs at COOK. So much so, we named one of our core values after them: Churchill’s Pig. A.K.A. looking people in the eye, showing respect for each other's views and being honest.


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Supplier Blog: Dingley Dell

Posted on 22 April 2016

Tags: Supplier, Good Relationships

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’.

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Supplier Blog: Pastificio Pallante

Posted on 2 March 2016

Tags: Supplier, Good Relationships

What they supply: Our authentic Italian pasta

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.

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Supplier Blog: Silver Hill Farm

Posted on 2 December 2015

Tags: Supplier, Good Relationships

What they supply: All of our duck

Silver Hill has its own unique breed of duck, which it guards closely. This breed gives a crispy skin (essential for top Chinese restaurants across Europe) as well as succulent meat.

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