Locally Sourced Produce From De Vere Hotels
Nothing beats a touch of local flavour, especially when it comes to our food. That’s why, whenever possible, our chefs source their ingredients from local producers and suppliers. So whether it’s succulent Swaledale lamb or fine Sussex cheeses, locally reared beef or caught- that-morning crab, you’ll always find only the best and freshest food makes it to your plate at a De Vere Hotel.
Here’s a few tempting morsels…
At Cameron House we have a long history of exquisite local produce. Many say that our steaks are the best in all of Scotland; and many more agree. All our steaks come from the local Cairnhill farm where 4 generations of the Paton family have reared the finest Angus-Limousin cattle. Of course, all are dry aged for 21 days before being presented to you. Our smoked salmon is Grade A Scottish. Hand-reared in the cold, clear waters of North West Scotland, they are caught, salted and then slow smoked in red brick kilns, in a tradition dating back to the 19th century. Of course, there’s more. There are oysters, crabs, Highland game, and arguably the best whiskey around, all locally produced and all waiting for you. Click here for more information on Cameron House.
Ambience, exceptional settings, attentive staff, locally produced food by passionate and talented chefs; these are our core ingredients. Our menus are truly mouthwatering, our wine lists disgracefully good. From the informal golfing mecca of the Bunkers bar, to the sumptuous Brasserie restaurant, dining at De Vere Dunston Hall is mood food at its best. We source a lot of our produce from our local heroes, suppliers such as Barnards lamb and beef, direct from the farm, so you can be sure you’re enjoying provenance and quality. Click here for more information on Dunston Hall.
Chef Alan White, explains this is the gateway to Sussex, with so many wonderful ingredients, he goes to considerable length to ensure main ingredients are locally source, emphasis is heavily placed on seasonally menus, daily caught fish where he buys directly on shore as it lands, and serves that evening to his guests, locally reared meats, and from the heart of Sussex finest cheeses. The Guests in the Kings restaurant are truly able to taste the best of Sussex. Click here for more information on The Grand Brighton
We are proud to offer great dining in a great setting. Support local suppliers and producers our aim is to provide our guests with the highest possible standards of culinary excellence that is both simple and elegant, with a modern twist. Our food ethos is dictated by the changing seasons from which we take our inspiration. All of our suppliers are visited by our Chef to ensure they meet our stringent standards on animal welfare and husbandry and farming methods. Click here for more information on Grand Harbour
De Vere Mottram Hall source ingredients locally wherever possible, we have a great relationship with local farmers some who have animals that graze on the estate land. The hotel has an exciting and varied food offering from a la carte in Nathaniel’s restaurant to a more relaxed approach to cuisine in the terrace café bar or golf brasserie. Click here for more information on Mottram Hall
At Oulton Hall we are proud to source from local suppliers that gives our food its signature Yorkshire Charm. Our starters include dressed Filey Crab and Fillet of beef carpaccio with Lishman's Black pudding. All our steaks come from Stephen Knox Yorkshire farm and our Swaledale lamb is definitely not to be missed. We are 2011 finalists for the White Rose Awards for ‘Best Hotel in Yorkshire’ and sourcing locally plays a large part in our success. Click here for more information on Oulton Hall