We’ve chosen the very best of British producers and artisan suppliers for Charlie’s Café. We don’t compromise on quality and we believe you’ll notice the difference in taste!

And, watch out for our Guest Farmers who will supply us with seasonal specialities from time to time. These suppliers are often so small they can’t supply us every day, but we will have wonderful tasters of things as and when they’re available.

All our sausages, bacon and ham come from Peter’s Sillfield Farm in Cumbria, in the heart of Westmorland County, the Lake District, reared on 80 acres of grass and woodland. Pork is still produced here in the traditional way so that it matures slowly. Sillfield has rare breed pigs, wild boars, rare breed sheep and chickens. All of which are free-range and homegrown. Jamie Oliver is a great fan of Peter, and all his students from ‘Fifteen’ spend a day on the farm learning about pig farming and producing sausages & bacon. Peter uses no artificial flavourings or colourings and we think you will notice the difference.

• Cumberland sausage – Made on the farm to a traditional Cumbrian recipe with natural casings, Peter is currently applying to the EU to give these sausages protected origin status.
• Rare breed chipolatas – With 85-90% meat content bred used include saddleback, middle white, Tamworth and Gloucester old spot.
• Wild Boar with Chianti & shallots – The boar are free to roam in woodland in the Lake District.
• Roast Cumberland ham – This succulent lean ham is full of flavour and unlike many commercial hams it is not pumped with water or flavouring.
• Dry cured Back bacon & streaky bacon – Smoked naturally over oak chips this succulent bacon is dense and packed with flavour. Unlike industrially produced bacon it does not release lots of liquid when cooked.
• Wild Boar Pancetta – This smoked Italian style bacon adds a wonderfully rich flavour to dishes. We use it to wrap chicken breast in and with pasta dishes.
• Black Pudding – This black pudding is made in the traditional Lancashire way and baked in a flat oven tray rather than made into a sausage. Peter adds a secret ingredient the herb Pennyroyal. A member of the mint family it has long been used in folk medicine to aid digestion.

Blackmoor hang and mature the game so it reaches us in perfect condition. We think you will enjoy this low fat, nutritious and naturally reared meat.

Our venison and venison sausages are currently made with fallow deer and our pheasant are shot on a range of estates across Hampshire.

The chickens and kept in lower density flocks than your average chicken and these two dedicated farmers mix feed to their own secret recipe, which is free from any additives, growth promoters antibiotics or medication, producing a chicken with a rich firm and succulent meat. Goosnargh Chicken is used in many of London’s top restaurants and when you taste it here at Charlie’s you will understand why.

We buy British, seasonal produce wherever possible and trust our wonderful stallholders to supply the very best on your behalf!

Pressed in small batches, Chegworth Valley Juices are a range of 100% pure apple juices and a selection of aromatic blends using pears, raspberries, strawberries, beetroot, rhubarb, blackcurrants, and blackberries. Full of natural goodness and containing no added sugars, sweeteners, concentrates, artificial colourings, flavourings, or preservatives. All of the apples and pears on the farm are now completely organic and certified by the Soil Association.

We also run regular training sessions to make sure every cup tastes as good as the last. The predominant flavour is Bourbon, a variety of Arabica bean that is noted for its rich and smooth flavour with velvety chocolate finish. Although this old fashioned variety of bean does not produce a high yield, we think it well worth the extra money the growers are paid. We also use organic milk and you can choose soya milk, which is specially for those with a lactose intolerance.