I’m sure you’re well aware of the media publicity about the declining fish supply. At Fifteen we do our bit to ensure ALL seafood is sourced from reputable fisheries; that way we’re making sure what ends up on your plate has a minimal effect on the natural marine life.
In practice this means that all fish are caught from sustainable waters. We’re constantly looking at new ways to use more seasonal fish….bet you didn’t know fish were seasonal! Our game fish are caught adhering to the standards set by the ‘Game and Fisheries Commission’ and our shellfish are humanely diver-caught, with minimal disturbance to the natural sea bed.
A big thanks to:
* Aly and the team from Shetland Seafish for our wild salmon, wild sea trout and sustainable cod
* Darren from Shell Seekers for our superb diver-caught scallops
And to acknowledge our day-to-day suppliers:
Wherever possible, we use seasonal local produce with a conscious effort to reduce food mileage! In regards to the meat we source, we’re working closely with local suppliers, some of which are part of the Slow Food Movement. We’re always on the lookout for local partners with a passion for provenance and heritage. We are extremely proud of the fact that we source from the best possible suppliers, a practice we’ve stood by since day one...as such we have lots of people to thank, not only for the amazing produce but for hosting our apprentices on field excursions!
* Neil from Buccleuch Beef for the premium fillet and rib-eye www.buccleuchfoods.com
* Pete Gott from Sillfield Farm for the rare-breed pork www.sillfield.co.uk
* ‘Darlin’ from Fredericks Poultry for the fabulous ‘Label Anglais’ chicken www.labelanglais.co.uk
* Daphne from Elwy Valley lamb for the spring lamb www.absolutelamb.co.uk
* Patricia from La Fromagerie, the queen of continental cheeses www.lafromagerie.co.uk
* Lucy from Carroll’s Heritage Potatoes - keeping old traditional varieties alive www.heritage-potatoes.co.uk
* Charlie from The Fresh Olive Company for the amazing Amalfi olives and Belazu balsamic www.fresholive.com
* Shaun from Sunnyfields Organic Farm www.sunnyfields.co.uk
* Antonio from Nature Service for the premium Italian produce
* Paul from The Tomato Stall for the fresh Isle of Wight tomatoes
www.thetomatostall.co.uk/
* Tony from Booths who is simply the king of mushrooms
* Fabio from La Credenza for the range of cheese and salumi
* Nader from Afro Pole for all those hard-to-find treats
* Pete from Thurrocks Farm for his pick of the season vegetables
And by using these credible suppliers who make fantastic produce, we're greatly appreciative for the support from some of our friends in creating a state of the art kitchen:
* Adande who provide a 2 drawer unit as part of our recent kitchen refurbishment. By including the Adande refrigeration unit in the kitchen we are exposing our young chefs to unique, revolutionary equipment that is being adopted by an increasing number of Michelin Star, fine dining and bistro style restaurants and has been recognised for its sustainability. www.adande.com