To sample some of these incredible ingredients and to see how I weave them into my menus, come and dine with us at Woven by Adam Smith.
Adam Smith’s favourite local producers
November 28, 2022
On our own doorstep
At Coworth Park, we’re lucky to have the space to create some of our own produce. The estate includes a herb garden that inspires many of my menus. We also produce our own honey, forage for local mushrooms and use edible native flowers. Where possible I transform seasonal produce into a variety of tasty pickles and preserves, which I add to dishes all year round. I have what I like to refer to as, ‘a forager’s mindset’, so I’m always looking for seasonal ingredients that not only taste great but have less impact on the environment.
King’s Fine Food
Anyone who knows me knows that I’m a huge fan of caviar. Having researched lots of different varieties and suppliers, I believe that King’s Fine Food, run by leading caviar expert Laura King MBE, is the best out there. She has a royal warrant to prove it and King’s was the first caviar import company to introduce DNA testing to guarantee the provenance of their caviar. I’ve worked with Laura since she began the company in 2004 and trust me, what she doesn’t know about this delicacy isn’t worth knowing! Try my hand-dived scallop with celery, bergamot and Golden Oscietra caviar dish to judge for yourself.
R&J Yorkshire’s Finest
Established by Robert and Jo Atkinson at Waterford Farm on the edge of the Yorkshire Dales, this family-run livestock business is now managed by their son Ryan Atkinson, a fifth generation farmer. R&J have supplied me with tender beef and duck for the past ten years and I can always count on their exceptional quality and depth of flavour. Lush green pastures and a mix of both native and continental breeds is the secret of their prize signature livestock – truly Yorkshire’s finest.
Truffle expert Zak Frost makes it his personal mission to track down wild English black truffles from a secret woodland location in rural Wiltshire. Zak ventures out with his specially trained truffle-hunting dogs Stanley and Freddie a couple of times a week during the season. The first truffles in this area were discovered by accident, but now care is taken to maintain the ideal growing conditions to safeguard the supply for future generations. Wiltshire Truffles also supplies some of the more unusual varieties from abroad as well, to offer something for every palate. I use them in my truffled chestnut and sweetbread dish, but even something as simple as scrambled eggs can be transformed by a few shavings of truffle.
We’ve recently started working with Smokin’ Brothers, a company set up by three Italian guys who share a commitment to ethical innovation. Since the moment I first tasted their smoked salmon I was hooked. The Scottish Highlands fish is responsibly sourced then smoked and hand-sliced in the Cotswolds. Each salmon is cured for a minimum of ten hours, before small-batch smoking to guarantee the quality. These men are masters of their craft and the results speak for themselves – outstanding every time.
The Wild Room
Last but definitely not least, The Wild Room run by Mike De Stroumillo, who is affectionately known in the business as ‘Mushroom Mike’. It’s great to work with people who mirror your own passion for food and he is a shining example of this. Once again, the quality is second-to-none, which is why he also supplies us with wild sea herbs and edible plants. He has a team foragers working across the British Isles to ensure the freshest and most robust flavours, and these delicious additions to my dishes help take them to another level.
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