From Homewood Cheese to Dave the Scallop all of our suppliers have fascinating stories to tell about their wares. It’s always been important to Josh and the team that people are given an understanding about the origin of the food that is on their plate and the journey it’s been on to get there. Here are just a few:

Bath Harvest Rapeseed Oil, Wilmington Farm, Wilmington, Bath BA2 9JB

Multi award winning Bath Harvest Rapeseed Oil is a Somerset grown product, produced by cold pressing small batches of seed grown on Wilmington Farm. Double filtered and bottled by hand, and often dropped off by hand too. You can actually see some of the fields from out the back of the pub in the summer - they'e dazzlingly bright. We use rapeseed for pretty much everything - we switched from Olive Oil many years ago, as the chefs prefer the nutty taste of the rapeseed with our style of cooking. It's served with bread and vinegar, it's in our sauces, dressings, and we use it to cook with, and baste with. A real Pony kitchen staple.

Bello Wild Food supply us with a range of sea vegetables and fungis. We’re in the development stage of making a ‘South West curry’ using spices and aromats strictly from the local area using produce from Bello.

Chew Moos is a family run Farm situated on the Dundry Hills in Bristol. They make their ice-cream from the milk of their Guernsey herd. We serve, and have done for years, their Golden Guernsey Ice Cream. Not for the fact that we couldn't make our own, we do make all of our own other ice creams and sorbets. The simple fact is their ice cream is delicious, and it is also great to work with a wonderful local business such as these guys, and share their amazing product with our guests too.

Chew Valley Dairy processes and supplies local quality milk and cream to us, and are based just down the road from us. We use their cream, add a culture and make our own Cultured Cream - much like Creme Fraiche - we then churn it until it becomes butter, and serve it with our homemade bread at the start of every meal here at the Pony.

Based in Chew Stoke, Charlotte, of Classic Flower Designs, has, for many years, been creating beautiful table posies and bouquets for us. Charlotte's arrangements are always seasonal and perfectly put together, with a nod to the wild and rustic - just the way we like it.

We use Cornish (as we affectionately call it) on the seasoning trays all around the kitchen - it's a complete staple of ours.

hRead their story

Sustainably free dived Organic edible Cornish Seaweeds, brought to us by a small team of passionate seaweeders based on West Cornwall’s rugged coast. We mainly use their seaweed salad which is a mixture of dulse, sea lettuce and nori. This is such a staple for us in so many of our dishes that the seaweed salad now sits on every chefs seasoning tray, every day. It's a major item for all of our chefs at all of our sister sites too. Especially Salt & Malt. As well as being used as seasoning, we make seaweed butter and with that we bake or pan fry our fish to order. Seaweed adds this brilliant umami flavour that we love.

Unit 4, The Old Sawmill, Ubley, Bristol, BS40 6PE

Based in Ubley in the beautiful Chew Valley, just south of Bristol, Tim and Angela Homewood make our cheeses by hand with ewes milk from two Somerset flocks. Their range of cheeses include our Fresh Ewes Cheese (curd), Halloumi, Ricotta, Pickled Ewes Cheese (feta-style) and a family of washed curd cheeses including Old Demdike. At the Pony we have used the Ewe's Curd for years, and as new cheeses have been introduced to their repertoire, we take them too! Tim and Angela give us their leftover whey, which we use to cure food and make sauces with. The availability of Homewood Cheese of course varies with the seasons, but you can often find Old Demdike on our Cheese Board and their other cheeses on the A La Carte and Set Menus.

Mrs Coombs is our fondly named, 'Egg Lady'. Every Wednesday Mrs C pops round from the next village with all the eggs her hens have laid - she does keep some for herself, just before we look really awful - usually around 12 trays of eggs for the pub, and a box for Josh and Holly's mum to take home. We use Mrs C's eggs for everything, and oh my, are they good! You'll see them on our Ham, Egg and Chips, as well as pickled for on our Ploughman's, and then in lots of our recipes too.

Susanna Waters and Simon Nugent bought the 9 acres of land from a local organic dairy farmer in 2012. Since then they have converted the pasture into a thriving no-dig market garden, created a number of paddocks for their expanding organic livestock, and have planted over 500 trees to increase wildlife corridors. We mainly take giant bags of salad leaves from these guys - they are ridiculously good! Strode Valley Organics supply 5-6 restaurants within a 5 mile radius of their farm, as well as also supplying Better Food Co. who are based in Bristol. Simon delivers everything by bicycle ..! We visited recently and we were completely inspired by their whole ethos and approach to work and life.

Unit 9 - Markham Farm, Easton-in-Gordano, BS20 0QQ

The Village Pottery supply us with pretty much all of our crockery here at The Pony. Everything is hand-made and bespoke - Jen can often be found with Josh talking over new plate, bowl or jug designs over a cup of tea. From our sugar pots, to our custard jugs, our candle holders and soup bowls - each piece Jen makes for us is of course beautiful, tailored to our needs and completely individual.

hRead their story
Glenside Farm Oxleaze Lane Dundry Bristol BS41 8LA

TOG Knives are based less than 5 miles from the pub. They are produced in small batches and virtually every stage of the process is carried out by hand by some of the most skilled craftsmen in the world.

Westcombe Dairy are a small artisan dairy in east Somerset making traditional Cheddar and other West Country cheeses using unpasteurised milk from their own cows. Here at the Pony we currently have their flagship, handmade Cheddar Cheese being served on our Ploughman's; we buy all their offcuts of the Cheddar to use in our Cauliflower Cheese's on Sundays. We have also just started working with Westcombe and Paxton & Witfield (Bath) - we are taking young cheese from Westcombe, and Paxton are ageing for us, to our liking. Watch this space.

Established in the heart of Bristol by our bowler-hatted Mr Wogan in 1970, Wogan Coffee is now in its third generation. Wogan Coffee sources and imports exceptional speciality coffees from sustainable and ethical farms worldwide, hand-roasting every single bean. We serve their speciality Direct Trade, Nicaraguan Finca La Bastilla, recently receiving a Cup of Excellence accolade, of which only 2% of coffees worldwide are awarded. With the Teach a Man to Fish charity, Wogan Coffee funds children of the coffee producers through the on-site technical college of La Bastilla, providing them with the skills to move into tourism, animal husbandry and farming, and have now have become the largest contributors to the charity in the UK. We quite honestly love working with Wogan Coffee - they bring so much energy and passion to work, and we can really get on board with that!

Bath Harvest Rapeseed

Bath Harvest Rapeseed Oil, Wilmington Farm, Wilmington, Bath BA2 9JB

Multi award winning Bath Harvest Rapeseed Oil is a Somerset grown product, produced by cold pressing small batches of seed grown on Wilmington Farm. Double filtered and bottled by hand, and often dropped off by hand too. You can actually see some of the fields from out the back of the pub in the summer - they'e dazzlingly bright. We use rapeseed for pretty much everything - we switched from Olive Oil many years ago, as the chefs prefer the nutty taste of the rapeseed with our style of cooking. It's served with bread and vinegar, it's in our sauces, dressings, and we use it to cook with, and baste with. A real Pony kitchen staple.

Bello Wild Food

Bello Wild Food supply us with a range of sea vegetables and fungis. We’re in the development stage of making a ‘South West curry’ using spices and aromats strictly from the local area using produce from Bello.

Chew Moos Dairy

Chew Moos is a family run Farm situated on the Dundry Hills in Bristol. They make their ice-cream from the milk of their Guernsey herd. We serve, and have done for years, their Golden Guernsey Ice Cream. Not for the fact that we couldn't make our own, we do make all of our own other ice creams and sorbets. The simple fact is their ice cream is delicious, and it is also great to work with a wonderful local business such as these guys, and share their amazing product with our guests too.

Chew Valley Dairy

Chew Valley Dairy processes and supplies local quality milk and cream to us, and are based just down the road from us. We use their cream, add a culture and make our own Cultured Cream - much like Creme Fraiche - we then churn it until it becomes butter, and serve it with our homemade bread at the start of every meal here at the Pony.

Classic Flower Designs

Based in Chew Stoke, Charlotte, of Classic Flower Designs, has, for many years, been creating beautiful table posies and bouquets for us. Charlotte's arrangements are always seasonal and perfectly put together, with a nod to the wild and rustic - just the way we like it.

Cornish Sea Salt

We use Cornish (as we affectionately call it) on the seasoning trays all around the kitchen - it's a complete staple of ours.

hRead their story

Cornish Seaweed Company

Sustainably free dived Organic edible Cornish Seaweeds, brought to us by a small team of passionate seaweeders based on West Cornwall’s rugged coast. We mainly use their seaweed salad which is a mixture of dulse, sea lettuce and nori. This is such a staple for us in so many of our dishes that the seaweed salad now sits on every chefs seasoning tray, every day. It's a major item for all of our chefs at all of our sister sites too. Especially Salt & Malt. As well as being used as seasoning, we make seaweed butter and with that we bake or pan fry our fish to order. Seaweed adds this brilliant umami flavour that we love.

Homewood Cheeses

Unit 4, The Old Sawmill, Ubley, Bristol, BS40 6PE

Based in Ubley in the beautiful Chew Valley, just south of Bristol, Tim and Angela Homewood make our cheeses by hand with ewes milk from two Somerset flocks. Their range of cheeses include our Fresh Ewes Cheese (curd), Halloumi, Ricotta, Pickled Ewes Cheese (feta-style) and a family of washed curd cheeses including Old Demdike. At the Pony we have used the Ewe's Curd for years, and as new cheeses have been introduced to their repertoire, we take them too! Tim and Angela give us their leftover whey, which we use to cure food and make sauces with. The availability of Homewood Cheese of course varies with the seasons, but you can often find Old Demdike on our Cheese Board and their other cheeses on the A La Carte and Set Menus.

Mrs Coombs Eggs

Mrs Coombs is our fondly named, 'Egg Lady'. Every Wednesday Mrs C pops round from the next village with all the eggs her hens have laid - she does keep some for herself, just before we look really awful - usually around 12 trays of eggs for the pub, and a box for Josh and Holly's mum to take home. We use Mrs C's eggs for everything, and oh my, are they good! You'll see them on our Ham, Egg and Chips, as well as pickled for on our Ploughman's, and then in lots of our recipes too.

Strode Valley Organics

Susanna Waters and Simon Nugent bought the 9 acres of land from a local organic dairy farmer in 2012. Since then they have converted the pasture into a thriving no-dig market garden, created a number of paddocks for their expanding organic livestock, and have planted over 500 trees to increase wildlife corridors. We mainly take giant bags of salad leaves from these guys - they are ridiculously good! Strode Valley Organics supply 5-6 restaurants within a 5 mile radius of their farm, as well as also supplying Better Food Co. who are based in Bristol. Simon delivers everything by bicycle ..! We visited recently and we were completely inspired by their whole ethos and approach to work and life.

The Village Pottery

Unit 9 - Markham Farm, Easton-in-Gordano, BS20 0QQ

The Village Pottery supply us with pretty much all of our crockery here at The Pony. Everything is hand-made and bespoke - Jen can often be found with Josh talking over new plate, bowl or jug designs over a cup of tea. From our sugar pots, to our custard jugs, our candle holders and soup bowls - each piece Jen makes for us is of course beautiful, tailored to our needs and completely individual.

hRead their story

TOG Knives

Glenside Farm Oxleaze Lane Dundry Bristol BS41 8LA

TOG Knives are based less than 5 miles from the pub. They are produced in small batches and virtually every stage of the process is carried out by hand by some of the most skilled craftsmen in the world.

Westcombe Dairy

Westcombe Dairy are a small artisan dairy in east Somerset making traditional Cheddar and other West Country cheeses using unpasteurised milk from their own cows. Here at the Pony we currently have their flagship, handmade Cheddar Cheese being served on our Ploughman's; we buy all their offcuts of the Cheddar to use in our Cauliflower Cheese's on Sundays. We have also just started working with Westcombe and Paxton & Witfield (Bath) - we are taking young cheese from Westcombe, and Paxton are ageing for us, to our liking. Watch this space.

Wogan Coffee

Established in the heart of Bristol by our bowler-hatted Mr Wogan in 1970, Wogan Coffee is now in its third generation. Wogan Coffee sources and imports exceptional speciality coffees from sustainable and ethical farms worldwide, hand-roasting every single bean. We serve their speciality Direct Trade, Nicaraguan Finca La Bastilla, recently receiving a Cup of Excellence accolade, of which only 2% of coffees worldwide are awarded. With the Teach a Man to Fish charity, Wogan Coffee funds children of the coffee producers through the on-site technical college of La Bastilla, providing them with the skills to move into tourism, animal husbandry and farming, and have now have become the largest contributors to the charity in the UK. We quite honestly love working with Wogan Coffee - they bring so much energy and passion to work, and we can really get on board with that!

The Garden

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