At ‘The Cottage in the Wood’ our philosophy towards our food is to use the best possible produce we can and to combine seasonal ingredients to create simple and appealing meals. The starting point is our suppliers who are knowledgeable and have long established links with farmers and growers. They are our eyes and ears and regularly come up with something special for us to use in the kitchen.

Lakes Speciality Foods (www.lakesspecialityfoods.co.uk) is owned and operated by Paul Hevey and Dan Weston. Paul’s background is in butchery and Dan’s in farming. Together they have established a network of local farmers who supply some of the best meats you could wish for. This includes fell lamb & beef and traditional pork breeds such as saddlebacks and old spot. In 2007, their sausages were voted ‘Britain’s Best’. This dish uses Galloway beef and is a combination of prime and ‘off’ cuts. The Galloway’s are small sturdy cattle that are reared on the Lakeland fells. They feed on wild grasses and heathers and this contributes to the fine and distinctive flavour of the beef.

Galloway beef: rib morsel braised with Cumberland mustard, slow roasted loin rosette dressed with beetroot and horseradish, glazed autumn roots and creamy mash

We also like to use tasty off cuts from the wonderful ham & pork that LSF supply. Currently, I am combining this terrine with sweet pickled peaches that were bottled in the summer when there was a glut.

Terrine of Cumbrian ham & pork hock with sweet pickled peach

Brookside products (www.tasteofthelakes.com) is owned and operated by the Hodgson and Heywood families and are located in Maryport. They supply most of my fish and shellfish. The availability of fresh top quality fish and shellfish is often overlooked in Cumbria. You quickly realise how lucky you are when port bound Maryport trawlers radio in news of their catch and in turn, Director Richard Hodgson will inform us of what is available. This arrangement results in us obtaining the freshest tastiest fish you can imagine. The dish below is based upon crabs fished by Frank Chamberlain at Ravenglass and supplied through Brookside products:

Salad of west coast crab, crab subric, mango salsa, crab mayonnaise, baby spinach & Samphire

Whilst at the Cottage in the Wood, we have learnt to use the natural produce of the forest. This includes wild mushrooms, damsons, blackberries, bilberries, nettles and wild garlic. This dish is can example of wild mushrooms as a breakfast alternative:

Forest mushrooms with scrambled egg on sourdough toast

Finally, we must not forget to mention Sheila and Thomas Wilson of Scales farm in Embleton who supply our free range eggs – they keep the happiest hen’s you could ever come across!