We are ardent in sourcing the freshest and best quality ingredients for our menus and over the years have discovered some wonderful produce, grown and prepared by kindred spirits who reside close to Combe House.  We are also fortunate to have our own garden which is carefully nurtured by Head Gardener, Charlie O’Reilly.  We would love to produce all our vegetable requirements, however it would take a small army of gardeners to do so!  Instead, we concentrate on a limited range which we use regularly.  In the Summer months our produce often finds itself on the plate within minutes of being pulled or cut.  Local seasonal produce is identified through the year and it is around these ingredients that we develop the menus.  Our Chefs regularly visit the local producers and check that the animals are happy, healthy and well looked after.  Wherever possible, a “closed cycle system” is adopted whereby the animals are born and brought up on the same farm throughout their lives.  These producers share the same ethos and passion as ourselves.  Only small, local abattoirs are used and we insist on the correct periods for hanging and maturation and will never accept any meat, game or fish that has been plastic wrapped.  Instead it is delivered to us in peach paper and hand bound with the exception of Lamb, Mutton & Pork which is delivered whole from the abattoir and butchered ourselves - so enabling nose-to-tail eating.