Food of provenance
The Marie et Marcelle’s offering is inspired by my French heritage and is a tribute to my grand and great grandmothers Marie et Marcelle who used to run the family farm in Charente, France.
Being from a family of growers and food producers, I pay a particular attention to the quality and origin of products used in Marie et Marcelle’s kitchen.
My team and I work with trusted suppliers to source products that are selected with care, based on the season and sourced as locally as possible. Below is a list of the main suppliers we source produce from.
Vegetables
Mixed farm growing fruits, vegetables, and grains. The farm also produce small scale, grass fed, meat animals that are raised with the utmost care, dignity and respect. The farming philosophy recognises the elements of long-term stewardship of a very precious natural resource – the soil. Through diligent use of biodynamic preparations and the grazing of the livestock, they aim to increase soil fertility and improve the structure of the soil, thereby safeguarding the land and crops against the increasingly unpredictable weather.
Natoora is a modern greengrocer and food company that focuses on sourcing and supplying high-quality, seasonal, and sustainable produce to restaurants, grocery stores, and home cooks, with a mission to revolutionize the food system.
Shrub is reviving the supply chains of old, focusing on seasonality, quality, regionality and soil health. They facilitate the relationship between producers and chefs in a modern way, with a nod to the past.
Wild Country Organics is an organic farm based in Abington, Cambridgeshire, growing a diverse range of seasonal vegetables and supplying them to people in and aroung London through Farmers markets.
Merit Mushrooms is a small, quality-focused gourmet mushroom producer that grows fresh mushrooms that are picked for the customer. The mushrooms are grown locally in Elstree, London.
Moreton Farm
Independent farm located in Northamptonshire. The farm producing a range of mushrooms year-round as well as free range blue/green eggs .
Meat
Provenance Butcher work with and support people who farm their animals in a way that is respectful, in tune with nature and sustainable. Produce is predominantly from British family farms who all take pride in using the same traditional farming and husbandry methods their parents and grandparents did. They only work with suppliers who believe in the following traditional farming methods: free range, grass fed and/or natural feed, high animal welfare, no growth promoters, no hormones
Walter Rose and Son meticulously and carefully work with farms from local pastures in Wiltshire and Somerset, to deliver stunning quality meat to customers throughout the UK.
Fish
Charlie’s Trout are dedicated to producing the very finest and freshest smoked trout. Their fish are bred and hand-reared at the hatchery high in Wiltshire’s Chalke Valley, then moved to the farm on the banks of the Avon, where clear water from the chalk aquifers of the Salisbury plain flows freely through the ponds. The fish are smoked over Wiltshire green oak before being hand-sliced.