Sourcing all produce from artisan suppliers, our fine cuisine is modern French inspired. From home-grown apples, pears and herbs, free-range Bantum eggs from a local farm and a local gamekeeper just two miles away, The Goose maintains the freshest and highest quality menu.

Scottish Beef. The beef supplied to you is picked from the very best available. Using a cooperative of farmers, we use purely beef breeds with full traceability. The products flavour is further enhanced by maturating the beef on the bone for 21-24 days. This guarantees exceptional flavours.

Cornish Lamb. Cornwall offers ideal natural conditions for producing lamb. We prefer lamb that has worked a little harder for it's living not on such rich pasture but eating grasses and wild herbs growing through the granite. The result is wonderfully flavoursome top quality lamb.

Jimmy Butler's Pork. Grown as nature intended, free from hormones and with an acre per pig to roam and play. Free range pork from Blythburgh has a distinctive flavour, due to selective breeding and natural farming methods.

As of last summer, we are the proud winner of two rosettes. Our head Chef Matthew Tomkinson is the Roux Scholar winner, 2005 www.rouxscholarship.co.uk