Nick Walton’s runs the gorgeous Bagthorpe Farm, not far from the Norfolk coast, and rotates his crops regularly to get a rich diversity of soils, plants and wildlife. Bagthorpe Farm is situated in the beautiful unspoilt countryside of rural North Norfolk, situated close to Sandringham and Houghton Hall estates. Bagthorpe is a family-run 300 hectare mixed organic farm, growing fantastic organic vegetables, cereals and beef cattle. They started converting the land into organic production over 30 years ago and therefore have a huge amount of experience in growing great produce. Bagthorpe is blessed with a wonderful natural environment, which they have strived to enhance with their farming methods and environmental projects over the last 30 years. Their mission is to produce healthy nutritious food in an environmentally sustainable way, growing a range of organic vegetables, cereals and beef cattle. They produce a wide range of organic vegetables at Bagthorpe that quite literally come in all shapes and sizes, as they are truly organic. Current crops include early and maincrop carrots, brown and red onions, early, maincrop and salad potatoes, together with parsnips, beetroot and golden beet.
The West Barsham Estate in North Norfolk is home to the Barsham Brewery. Susanna Soames’s family have owned and farmed the land here for generations. In an area renowned for its top-quality agricultural soil, North Norfolk’s sea air and unique micro-climate, they are able to poduce some of the best malting barley in the world. This brewery is only 20 minutes away from Blakeney on the North Norfolk coast, which was a little seaside village we would always go to as kids, it’s a beautiful part of the Norfolk coastline. The small team of 3 spend almost a year nurturing and growing a wide range of crops, from sugar beet to oil seed rape, wheat, vining peas and barley. When the summer arrives their team embark upon the annual tradition of harvesting. Come rain or shine, darkness or light, using a combination of traditional and modern techniques, the job gets done in time for the arrival of Autumn. The Maris Otter Barley is malted down the road at Crisp Maltings and returned to the state of the art brewery situated within one of the Estate’s ancient farm buildings. The malt is blended with beautifully pure water from their own bore hole and hop varieties from around the world to craft a collection of very local beers - “Norfolk born and brewed”. Their home and heritage run through each and every part of their business. Their signature blue and brown bottles are inspired by Susanna’s Great Grandfather’s racing colours from his days as a successful racehorse owner in the 1930’s, and their beers are now named after significant places and personalities (human and animal!) that have marked life on the West Barsham estate for over 100 years. We use their stout beer Robin Stout in Muse’s sour dough to give it a final twist of flavour along with the four types of flour and treacle.
In the Suffolk town of Bungay you can find the wonderful Fen Farm Dairy. Where on the beautiful Waveney River Valley the Montbeliarde cows graze on the beautiful marshland. The Crickmore family have been at the farm for three generations producing wonderful raw milk products. This is where we are getting Baron Bigod, a creamy, white bloomy- rind cheese handmade by Johnny and this team. It’s the only traditional raw milk Brie-de-meaux style cheese production in the UK and its delicious. The cheese is made by hand in small batches, very early in the morning so they can use the raw milk still warm, straight from the cow at the perfect temperature for cheesemaking. The mould cultures are added to the warm morning’s milk and it is gently gravity fed into small vats just a few metres from the milking parlour, where the rennet is added. The curds are carefully hand-ladled into large moulds, using traditional pelle-a-brie ladles and the young cheeses are hand salted and then aged for up to 8 weeks in a cave-like environment. Baron Bigod is truly unique to their farm. Its flavours, aromas and characteristics are influenced by their own cow’s milk and the rich variety of grasses and herbs that grow on the grazing land of Stow Fen. The Crickmores’ newest venture is its “old cow” and whey-fed beef, retired dairy cows and bullocks, are fattened on the waste whey and skimmed milk from their cheese and butter making. The whey-fed meat is not only delicious but helps them to reduce waste.
Flourish is located in a quiet little place on Cooks Pen Parm in Hilderhsam, Norfolk. The person in charge of this beautiful farm is Calixta Killander who is a highly qualified and passionate gardener. Flourish grow a huge range of plants to keep the farm diverse and healthy with vegetables, salads and herbs. All the flowers that are grown there all attract beneficial insects that assist with the pollination of the crops. Calixta will always farm in the most thoughtful way possible, so that the produce is delicious without compromising the health and productivity of the farm. Flourish is one the most unique suppliers because of the methods they use to farm and cultivate the lands. Calixta uses a traditional plough and team of horses called Bill and Ben, these beautiful Comtois horses, are a French breed, which are traditionally rather small and compact. However, what they lack in height, they absolutely make up for in personality. The use of horses reduces the dependence on fossil fuels, as the horses run on grass and hay. The the most important and valuable part of the farm’s fertility cycle is that their manure is used for the compost which enriches the soil, so that the crops are nutrient packed and are as healthy and delicious as possible. All the produce is harvested to order, picked and packed by hand and then delivered in less than 24 hours which guarantee’s the produce is super fresh and keeps its flavour to the maximum.
Hodmedod is a company based in Suffolk in the small charming town of Beccles. The name reflects the words East Anglian background and represents part of the forgotten heritage of the indigenous pulse, grains and beans. They work with amazing organic farmers and farms around East Anglia, all promoting sustainability with organic growing. They supply a whole host of grains and pulses. Many of the farms that are supplying Hodmedods are in and around Norfolk.
Kernow sashimi is an amazing fish supplier down in Cornwall in the seaside town of Truro on the South West coast of the UK. This small family business was set up by Chris Bean, who has spent over 30 year of fishing and advisor for the United Nations world food program. Chris and his son Dylan specialise in top quality sustainable fish, landed by small day boats from Helford, Coverack and Cadgwith. Static nets and large meshes ensure practices are kind to the sea habitat and catch mature fish, allowing them time to breed, and creating a sustainable future for fishing to year come. Kernow sashimi supply maybe the best fish supplier in the country and working with a supplier who is so dedicated to their job and passion is great to see. They are based in Helford which is just shy of a 7-hour drive from London, the catch changes every day, when their boat “Lady Hamilton” is back on dry land, Dylan contacts us to confirm the fish of the day. The fish is put on ice to stay as fresh as possible and delivered to us in less than 12 hrs.
Leigh’s Bees was established by the expert beekeeper, Leigh Goodsell. Leigh’s family moved to Norfolk when he was nine years old and he quickly met a life-long friend at school who kept bees. Within a couple of years Leigh had saved sufficient money to buy his first hive. Recalling the purchase, “they were the evillest bees in history. I’m not quite sure how anyone could have sold them to an 11-year-old. They stung everyone within a 100 meter radius, including my mother who believed the old wives tale that telling the bees the news of the house was the way forward. Basically, they wreaked havoc – but I learnt a lot from them and I was hooked”. You will find every jar of Leigh’s Bees honey just as the bees created it, the honey is unprocessed, apart from coarse straining to remove impurities and, where necessary, gentle warming to allow the bottling. The carefully placed beehives enable Leigh’s Bees to forage a specific range of nectar depending on the time of year and location. That may be sea lavender from the saltmarshes of the North Norfolk coast, swathes of summer flowering blue borage flowers, the Derbyshire heather moors or the ivy-clad hedgerows and woodland of their ‘winter base’ at Narford. They know the origin of each jar of honey, all of which are unblended because they believe that the bees know best. In this way the different honeys retain their own unique tastes.
Allan and Sue Miller both worked full time as chefs for 20 years before becoming growers of Micro Cress. Their transition from one profession to another was brought about by the need for a more consistent product. They decided to grow cress themselves in a small greenhouse in their back garden and began supplying the restaurant they worked in. Having successfully grown Micro Cress for use in the restaurant, with very positive feedback, they were asked by a wholesaler if they were able to grow in a larger volume. Allan and Sue decided to invest their time and money into their business, which is when ‘Nurtured in Norfolk’ really began. Allan and Sue chose micro herbs that where strong in flavour and still looked appealing on the plate with varieties that are most popular because of their robust flavour, such as coriander, lemon balm, baby mint, ruby frills mustard, fennel, garlic chives, red vein sorrel and basil. The range of micro cress has now been extended to over 70 different types. All together there are over 280 different edibles in the range. Now 10 years on, in a 4-acre nursery, the business has gone from strength to strength, with the help and support of numerous wholesalers. A work force of 60 plus fulltime committed staff now produce a niche range to keep up with the ever-growing demand for new, unique and innovative products. All the products have been grown on a natural soil base that is of a high quality benefiting from nutrients that are present throughout the growing stages and therefore extending the shelf life. Biological controls are used throughout the growing process to keep the crops clean and pest free and so making sure that all the crops have the most flavour and being micro they certainly do pack a punch.
Old Hall Farm is a beautiful farm in Suffolk near the town of Bungay. The Mayhew family have been farming in Woodton since the mid 1940’s, and started out with a small suckler cow herd, chickens for egg production, and pig rearing, as well as farming over 500 acres of arable land. Whilst on a family holiday in 2016, Stuart and Rebecca Mayhew spent time on a friend’s dairy unit in Scotland and fell in love with the idea of having their own herd of Jersey cattle. Their first cow, Freya arrived in November 2016 and they haven’t looked back since. The cows are milked once a day, in the morning, and this means that the calves has ample opportunity to get the milk it needs from its mother throughout the rest of the day. The benefits of keeping cows and calves together are vast, but essentially, it’s best for the calf and its mother, and it allows for a more symbiotic relationship between cow and human. Tom can vouch that he has never seen such friendly cows, they all have their own names, which they of course all answer to and will come and give you a friendly nudge to show they heard you. Stuart and Rebecca produce amazing raw milk products from cream and butter to milkshakes. Muse uses their wonderful thick cream and milk for the ‘Just Down The Road’ course and we also make our own cultured butter from their cream which is made every morning for the restaurant to serve alongside our homemade sour dough bread.
The Rare Tea Company was founded in 2004, by Henrietta Lovell (known as the Tea Lady), to source and supply the world's best tea - direct from farmers and their tea gardens. The aim is to benefit both the people who craft the tea and their customers who drink it. It is their goal to help tea gardens flourish like vineyards, and for customers to appreciate tea like fine wine. Good tea may cost a little more but the difference is worth every penny. All of their tea is crafted by skilled men and women on independent farms for the best flavour, not the cheapest price. They travel the world to seek out the best teas. Unique terroirs, direct trade and sustainability make up the three cornerstones of their business; their ambition is to redefine what good tea means and must meet three criteria:
Difference Coffee was established in the UK in 2015 by Amir Gehl, a foodie turned coffee expert. What started as a simple curiosity of how arabica coffee is graded has resulted in a small roaster renowned by both specialty coffee aficionados as well as many of the world’s best fine dining establishments. Gehl’s sourcing philosophy is based on the 100 point grading system created by the Specialty Coffee Association. Simply put, he seeks out the world’s highest point scoring Arabica beans by bidding for coffee competition champions at auctions and befriending legendary coffee estates, the coffees of which he then roasts to order. His collection comprises of some of the world’s most coveted beans, including the Champion coffee from the annual Kona Coffee Competition in Hawaii, the legendary Jamaica Blue Mountain coffee, and the most revered Panama Geisha of Hacienda La Esmeralda. His roastery recently became the supplier for both the UK Michelin Award ceremony and the Best Chef Awards.
In 2012, The Harbour Brewing Co. was just a fledgling idea: to brew proper beer reflecting the land and shores from where it came which is down in Cornwall. They take the best raw ingredients, awesome hops, Cornish spring water tapped straight from the source, then bringing them all to life through dedication to the best technique. The concept evolved by the ocean – hence the name ‘Harbour’ - but the beer came into being on the farm.
Cornwall has an amazing microclimate with perfect growing conditions, so planting up the land with fruit trees, herbs and other ingredients that they can use in the beer, as well as capturing wild cultures unique to the farm. This allows them to make beers that are completely individual and continuously evolving with the microflora of our environment.
There is joy in returning to the roots for all the ingredients and the heritage of the space, of the land, of the ocean, remain their inspiration. Everything clicks into place as the farm is Harbour’s home. With a small team of 13 staff, they have already achieved beer sales on 5 continents, In Stuart Howe, the head brewer, is an amazing talent, whose attention to detail and quality is second to none.
The farm has blessed them with all manner of great produce - heritage apples and cherries from the orchards, herb gardens dotted around the land or growing wild in the hedgerows - and this all contributes to the unique composition of the beers. So they do their best to give back, the pigs feast on the spent malt, excess fruit and scraps, which help to manage the waste and fertilise the fields; while the grains and green space keep the pigs very happy.
We are very proud to have made our own official beer with Harbour, it is a measure of 330ml of 5.8% - A beautifully tart, mixed-fermentation sour, aged for 9 months in Sicilian red wine Foudre the beer is then refermented and finished with freshly picked Cornish rhubarb from their farm, so it adds a crisp clean tart finish to the beer.
Bloodroot Blades are made by two amazing talents in the knife industry.
Luke Snyder began making knives and wooden objects with his father at a very young age. His father worked at a historical farm, where he was the blacksmith and woodworker in residence. Luke has always had kindred spirits in his parents and for most of his life had access to a coal forge and blacksmith shop that he made good use of. It was only when then-acquaintance, David Van Wyk, requested a chef’s knife that Luke discovered his passion for custom kitchen tools.
David Van Vyk comes from a family of woodworkers and farmers. Always interested in working with his hands, he pursued his hobbies on the side while teaching high school English to occasionally interested adolescents for fifteen or so years. After he became engaged, and around the same time, met Luke Snyder, David requested a set of hunting knives for his groomsmen’s gifts. Because he comes from a family of craftspeople, David wanted to learn how these knives were made, and Luke agreed to teach him - the beginning of a very interesting journey for everyone.
They believe in recycling and repurposing all materials and you will notice that instead of incorporating the rare in our knives, they specialize in identifying interest in the everyday or ignored. At thier volume, using recycled steel is not cheaper than buying new steel; however, these materials allow them to impart interest and story into each blade. Recycled steel also increases the uniqueness of each piece and forces them to be innovative and flexible with a limited supply of each material.
They design and build knives for everyday use, with as many recycled, personal, handmade, and local materials as possible without sacrificing functionality and durability. They manage a shop, resources, and waste in a way that acknowledges that relationships with their neighbours are as vital as the relationship with the land. All their friends care about the sources and quality of their food, and they offer the opportunity to extend that care to the provenance of their tools.
The handles come from a Spalted Copper Beech from a fallen tree in Connecticut. The tree was huge and was a victim of hurricane Sandy in 2012. The bronze spacers are made from cymbals from Athens, GA - the home of bands like R.E.M. and the b-52’s.
The steel is from the coil springs from a 1955 Chevy, an iconic American car.
Originating and based in Peckham, South London; Blenheim Forge is the steel workshop of bladesmiths Jon Warshawsky, James Ross-Harris and Richard Warner, in which they create hand-forged quality kitchen knives.
Self-taught; knife making began as a hobby that James Ross-Harris and Jon Warshawsky cultivated in their back garden on a hand-made forge, fuelled by a blend of charcoal.
Over the years they have perfected their craft, focusing on fine-tuning the process of hand-forging in order to create knives of the highest character and performance. Blenheim Forge Shortly after setting up, Blenheim Forge expanded to include machine-making extraordinaire Richard Warner, and moved into Arch 229, Blenheim Grove; a railway arch with a long history of metalwork artistry, now they make beautiful chefs knives as well as our restaurant knives.
Our Knives are a Multi layer Vg 10 core blade with a bone colour corian handle.
The London Cloth Company was established in October 2011 and is the first micro-mill to open in London. They specialise in quality woven cloth, particularly woollens, produced on our ever-expanding range of carefully restored shuttle looms dating from the 1870s. They employ the same techniques that have not changed for decades, the majority of the work is weaving fabrics to order.
The London Cloth Company first came into being when Daniel rescued a rusting loom from an old barn in rural Wales, naively thinking all else he’d need would be a small hand bobbin winder. With absolutely no training or prior knowledge of weaving, Daniel learnt as he went along. Fully dismantling and reassembling machines that hadn’t been touched for 30 years, he quickly taught himself all the intricacies of the different parts.
A year later, Daniel had acquired two further looms, two pern winders and a warping mill. The collection of machinery has been growing ever since. London Cloth moved down the road to a larger space in Clapton, which is rapidly becoming full to the brim with even more machinery, yarn and cloth.
Based in East London, the mill houses a collection of reclaimed and refurbished machinery dating from as early as c. 1870.From foot-peddled Hattersleys to double width industrial power looms, the collection of machines gives them the ability to weave fabrics of a range of different qualities, so we are very delighted to have our lovely napkins made by Daniel
The napkins we had made by Daniel are 20” x 20” woven width warp and are a cotton porridge & oatmeal weft cream linen.
Rebecca Korner on designing Muse by Tom Aikens: Designing Muse by Tom Aikens is a dream come true. It has been an adventure into the dynamic, ever evolving worlds of luxury and gastronomy and a journey to create a restaurant which reflects Tom’s unique perspective on food.
My desire was to design an environment which marries the classical aspects of Tom’s haute cuisine with his renowned avant-garde creativity. All elements I created for Muse encapsulate this diversity.
The bijou, freshly renovated Georgian mews house benefits from dual aspects while retaining much of the original facade. The ground floor interiors are inspired by Tom. Autumnal hued walls meet warm timber floors and spice coloured wooden panelling evoke a decadent richness. I paired these materials with an eclectic mix of furniture and lighting inspired and evolving from the 1950s through to contemporary pieces fashioned from resin.
The bold, extra-terrestrial looking fuchsia and turquoise entrance console sits opposite a Sarfatti inspired wall sconce while the lounge area boasts exquisitely, sumptuous bouclé upholstered furniture in silver, wine and aqua tones. These hand loomed, heritage fabrics originating in the 1940s are reminiscent of the golden era of British craftsmanship. Tom commissioned the Iso Grifo blue, shell shaped, drinks cabinet, with welcoming cocktails in mind. A few steps away guests can savour the tasting menu at the luxurious Rosso Levanto marble open theatre kitchen.
In contrast to the ground floor, the first floor moves towards a fresher interior palette. The limed effect chalk coloured wall panels and timber floors of the dining room are elegantly subdued. Bouclé fabrics of the wrap around sofa and armchairs in verdant tones establish a calming backdrop to Tom’s menu conceived at the wildly extravagant Verde Luana marble theatre kitchen counter. Fabulously modern Stilnovo inspired lighting forms a tranquil ambience.
Complimenting one another, the food and the interior of Muse work hand in hand to create a magical dining experience.