from farm
to table
Our Provenance.
How?
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UK-First Sourcing
We prioritise British producers — from Scottish rope-grown mussels to grass-fed lamb — keeping our supply chain close and our impact low.
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Sea as Our Primary Direction
Our menus lead with sustainable UK seafood: hake, gurnard, pollock, and shellfish chosen for their low environmental footprint.
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Supplier Transparency
Every supplier we work with is assessed on environmental standards, ethical labour practices, and traceability before they reach our kitchen.
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Whole Animal, No Waste
We use heritage and rare-breed British pork, grass-fed lamb, and wild venison — with a full-animal approach that honours every cut.
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Wild & Creel-Caught
Where possible, we source creel-caught langoustines and line-caught fish — methods that protect seabeds and reduce bycatch.
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Seasonal & Purposeful
Our menus shift with the seasons. We work with what the British landscape gives us — nothing forced, nothing flown in unnecessarily.
our suppliers
"The less impact, the better. We do not order from catalogues. We build relationships." Adriana Cavita
Aubrey Allen have been family butchers since 1933, based in Coventry and holders of a Royal Warrant. They buy whole animals from specific, traceable herds — meaning every cut that arrives at Cavita has a full provenance story behind it. We chose them because they believe, as we do, that ethical rearing and exceptional flavour are the same thing.
Tamoa is our heritage supplier in Mexico, working directly with indigenous farming communities to grow and preserve native varieties of corn, beans and chiles. These are ingredients at risk of disappearing. By sourcing from Tamoa, we are not just buying produce — we are keeping a living food culture alive.
Elder Water bring us the purest British spring water, sourced from Somerset and delivered in a fully circular model — collected, refilled and redelivered, with no single-use plastic in sight. Still and sparkling, it's the kind of supplier choice that is so simple it feels obvious. Great water, zero waste.
Flourish Produce are our UK growers for vegetables, herbs and fruit. Working regeneratively, they farm in a way that builds soil health, encourages biodiversity and grows produce in tune with the seasons — not against them. The result is ingredients with real flavour and a genuinely lighter footprint.
Smith and Brock is one of London’s largest independent fresh produce, dairy, dry, frozen and fine foods wholesalers, supplying some of the best addresses in London.
Having worked in the industry from a young age, Joe and Nick grew frustrated with the setbacks of the industry, leading them to start Smith & Brock with a simple purpose and philosophy: to have the best people supply the best products with the best service at the right price to customers who value these attributes in a supplier.
They have searched far and wide to ensure they work with the best; from Marché International de Rungis, growers from the coast of Italy, the mountains of Spain, and the Kent countryside, they work with growers who produce the best quality products and have a passion for what they do.
In addition to sourcing the best produce out there, they also have a skilled team that offers freshly prep and production solutions to help take away the pressure on professional kitchens.
“Changing the way we eat is one of the simplest ways to protect the planet.”
— Ana Lucia Alonso, Director & Co - Founder
MSc Sustainable Agrifood Systems Management, EIIS
Frequently Asked Questions
about our sustainability journey
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We work with a carefully selected group of suppliers who share our values — Pesky Fish for sustainable UK seafood, Aubrey Allen for traceable British meat, Flourish Produce for regenerative vegetables and herbs, Elder Water for circular spring water, and Tamoa in Mexico for heritage corn, beans and chiles.
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Some ingredients — native corn varieties, heirloom chiles, heritage beans — are culturally essential to what we cook and cannot be replicated here. Many of these varieties are also at risk of extinction. Supporting the small Mexican farmers who grow them is as important to us as supporting a grower in Suffolk.
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Regenerative farming goes beyond sustainability — it actively restores soil health, increases biodiversity and works with natural systems rather than against them. It means the land is in a better state after the harvest than before it.
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We use a whole-animal and whole-plant approach — nothing is discarded if it has flavour. Our bar and kitchen collaborate so that trim, peels and offcuts become sauces, ferments and garnishes. Around 90% of our menu is gluten-free as standard, and we are continuously shifting towards more vegetable-led dishes.
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We require our fish and seafood suppliers to meet MSC or ASC certification standards, and we assess every supplier against our own Sustainability Scoring System — covering environmental impact, ethical labour practices, traceability and delivery standards.