At Brown's Hotel, we strive to use local and artisanal suppliers wherever possible. We value the collaborative ways in which they work with us, an extension of our team, teaching and learning about provenance and process, and providing the hotel with some of the most excellent produce available.
Moxon’s is one of London’s leading Fishmongers with over 25 years of experience in the industry. Dictated by seasonality and sustainability, they buy their fish and shellfish directly from all corners of the British coastline – from Newlyn to Shetland, via much of the South and East coasts, the Gower Peninsula in Wales and up to Peterhead in Scotland.
I Firmly Believe In Sustainable Farming And Employing The Highest Standard Of Animal Welfare. By Not Using Sprays, Artificial Fertiliser And Routine Medication You End Up With A More Healthy, Tender, And Tasty Meat. All Of The Livestock Enjoy A 100% Organic Diet And Live Free-Range On Clover Rich Pasture.
– Lord Newborough, Founder
To make great cheese you need to have great milk. Most of our cheesemakers work with milk from a single source, often from their own herd, which provides the consistent quality required. The unique flavours of each day’s milk are evident in the different batches of cheese. This is something we celebrate and is the key difference between the cheese we work with and more industrially produced cheese where the goal is that every day’s production will taste the same. The cheesemakers we work with take a hands-on approach and we believe that their skill and human touch make for excellent cheese.
For Wing Of St Mawes, sustainability is at the very heart of what they do. As founder members of the Cornwall Good Seafood Guide, they work very closely with organisations such as Cornwall Wildlife Trust and experts to ensure the fish they sell is responsibly sourced and follow advice regarding the seasonality of seafood to ensure stocks are given enough time to recover and thrive.
Founded by the first Italian to trade from Borough Market, Vallebona sources natural and organic ingredients from small-scale producers. Sourcing cheese from farmers in the Alps and the finest finocchio sausages in Tuscany, all products are sustainably produced and pesticide-free. Packaging is purposely designed to minimise waste, 80% of it is recycled and, where possible, they avoid the use of plastic completely.
“My ethos with great ingredients is to treat them with the utmost respect and cook them to the best of my abilities, and allow the season to dictate our menus.”
In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.
In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.
In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.
