We invest heavily in selecting and verifying our food suppliers, then working with them so both parties understand each other and strike an equitable supply agreement. Where possible we buy only from quality-assured specialist providers in our area. Here’s a bit of background on the Fish, Meat and Veg men that we’re proud to be associated with….
Samways is a family run business that’s come a long way since it was established in, 1961 by Mr. Clifford Samways, from a small wooden barrow, selling his catch on the harbour side of West Bay, Dorset. Specialising in West Country Fish sourced directly from fishermen and the local ports, they are committed to supplying port to plate in twenty four hours.
Samways have personal relationships with over 150 inshore boats, which land on a daily basis, enabling Samways to influence the catch methods and on-board handling to ensure the highest quality of product.
Samways fishermen fish in WestBay, the golden gateway to the Jurassic Coast; Lyme Regis, a fishing port on the world famous Cobb harbour surrounded by beautiful coastlines and countryside, awarded World Heritage Site Status; Brixham is situated in South Devon`s beautiful Torbay on the English Riviera; Renowned for its established fishing port, Brixham’s port has one of the largest fishing fleets in the United Kingdom. Looe is the stunningly beautiful fishing port on the south coast of Cornwall, with day boats landing some prime fish from Red Mullet, Black Bream, Live Lobsters and Crabs. Just down the road is our Mussel supplier: Westcountry Mussels of Fowey Limited, source of the original “Fowey” Rope Grown Mussels. Samways has its own vessel, sailing out of West Bay landing seasonal fish from beautiful Pollack and Dovers to Live Lobsters and Crabs, Seaseeker, captained by Mark Cornwell.
Samways pulls in its fish from the inshore fleet, smaller boats, usually under 10m long, often day boats that pride themselves in the quality of their catch achieved through the fishing techniques employed; Ring Net, Static Net, Rod and Line, Potted, Gill Netted, Hand Line, Trammel Net. Aquaculture should not be ignored as a solution to falling fish stocks. Samways also specialise in hand dived Scallops from Lyme Bay, where diver John will go out all year round, weather permitting!
Samways work tirelessly to bring Arbor our daily needs, advising on menus and stock levels of fish.
Walter Rose and Son, established since 1847, is run by brothers Steve and Andy Cook whose family have been butchers in Devizes for three generations. They have two shops, in the Wiltshire market towns of Devizes and Trowbridge. They understand the importance of sourcing the best quality local meats and how to handle the meat to preserve the quality. Walter Rose and Son supply many top class hotels, restaurants and pubs.
Where possible meat is sourced from farmers in Wiltshire, including the family’s own farm at Bishops Cannings. Some meat is sourced from outside the county but only where it meets high standards of welfare and quality. Walter Rose and Son live by their Promise: “Our meat Is sourced only from specially selected suppliers and most comes from a small group of farmers who we know well and have worked with for years, you could walk around most of our supply chain”
Wiltshire is a very beautiful county and one which has a long tradition of pig-keeping. The pigs begin their lives on the wooded hills between Marlborough and Hungerford at a place with the wonderful name of Crooked Soley. Here the sows live contented lives outdoors able to fully express their natural behaviour. The piglets are born and raised here until they are three months old.
Country Fare, based here in Bournemouth, is a fresh produce supplier established in 1980. It has earned a solid reputation for providing caterers with high quality fruit, vegetables and salads, with an emphasis on local and seasonal produce. Fresh produce is a dynamic industry, Country Fare is passionate about fresh produce ensuring that customers get the best service, quality and price. Country Fare has close links with local producers and growers and are able to follow the seasons, supplying local produce throughout the year.
Country Fare is the first supplier Chef Andy Hilton used at the Green House. They have always been incredibly helpful and their knowledge of seasonal produce is fantastic. They are committed to sourcing local, for example the asparagus we use is sourced from within fifteen miles and carries the New Forest marque. A committed team who strive to find something for us no matter how obscure.
Homewood is a small-scale artisan cheese makers based in the Mendips who specialise in making ewes cheeses, using milk from a nearby flock. They produce a range of cheeses, made by hand in small batches using traditional techniques. Cheeses are made with unpasteurised milk and we use vegetarian rennet.
James found his passion for cheese when, aged 16, he took a Saturday job in a well renowned cheesemongers and affineurs, James’ of Beckenham. When James Aldridge sold the shop in 1989, McCall took a full-time position with the new owners, leaving in 1990 to work for a cheese wholesaler in London, Harvey and Brockless. Over the years McCall worked with James as he selflessly made batches of cheese on a trial basis to help fellow cheese makers develop recipes and improve their maturation knowledge. McCall became head cheese maker at Daylesford Organic in 2006, creating their award winning cheddar and Penyston, and developing new cheeses including Adlestrop, Double and Single Gloucester, using the milk from their own herd of Gloucester cows.
In 2009, McCall moved his family down to the beautiful Dorset countryside and focused his passion concentrate on affinage, working with Mike Smales and Paul Thomas at Lyburn Cheese and Alison French at Chalke Valley Cheese. Together they have developed a new, exciting range of British washed rind cheeses. James’ passion has been rewarded in recent years by being selected to judge at the World Cheese Awards and the British Cheese Awards.
At Arbor our commitment to sustainability goes far beyond our menu, it’s a deep held belief that runs through everything we do. From sourcing the best quality local and sustainable ingredients to the low energy induction cookers we use in the kitchen, from the honey bees on the roof to the FSC timber on the restaurant floor, it is not a commitment we take lightly. You will see a lot of what we’ve done for yourself, but sometimes it’s the things you can’t see that make the biggest difference. The Sustainable Restaurant Association recently awarded us top marks for our efforts, and we are proud to share this commitment with The Green House, AA Eco Hotel of the Year. If you would like to know more about our sustainability commitment please ask any member of the team.
“The SRA highly commends all of the business’s sustainable practices and believes that the hospitality industry could learn from the standards of sustainability present at The Green House” The Sustainable Restaurant Association
Arbor works only with suppliers and fishermen adhering to guidelines form the Marine Stewardship Council. The MSC’s fishery certification programme and seafood ecolabel recognise and reward sustainable fishing. Most of Samway’s boats are associated with schemes such as the Responsible Fishing Scheme and Great Dorset Seafood Campaign. The MSC is a global organisation working with fisheries, seafood companies, scientists, conservation groups and the public, to promote the best environmental choice in seafood. Samways Fish Merchants work with the MSC to bring you approved products, such as Handline caught Mackerel, Bass & Hand Dived Scallops.
Watching the Seasonality of each fish is paramount to a good sustainable fishing policy. Each variety has its breeding season which must be respected to look after future stocks. A lot of the boats we work with are associated with schemes such as the Responsible Fishing Scheme and Great Dorset Seafood Campaign.