Food Culture
At Franklins we try to buy all our ingredients as locally as possible;
Our vegetables come from farms in Kent.
We use rare breed farms such as Chestertons in Glouchestershire for pork (Old spot and Middlewhites Ancient) and beef (Red Poll, Short Horn) . English lop pigs come from Suffolk, they are reared and slaughtered on the estate so consequently have never been on motorised transport which we think is a good thing – you can certainly tell the difference in the texture and flavour of the meat. We use an organic farm in Berkshire for mutton, it has a unique flavour unparalleled in mass produced products.
Our fish is from British waters from day boats in Cornwall. Scallops are diver caught in the cold Scottish waters; little damage is done to the sea bed. Langoustine and razor clams are also harvested by hand. Our oysters come from Mersea Island, beds first cultivated by the Romans.
Game, when in season, comes from an estate in Yorkshire and the Scottish Highlands. Grouse will have fed on the summer’s heather shoots giving it a fantastic flavour.
With ingredients as good as these we try to cook simply and with purity to allow the food to speak for itself