We do care about what we put in your sandwiches and salads and try and source as much of our produce locally, ideally within 30 miles of Ralegh's Cross.
If you enjoyed your lunch, we have included the links to a number of the producers own websites to let see what they offer, giving you the opportunity to buy directly from them.
Some examples of what we buy and where we buy it....
Our free range eggs and some of our free range bacon is sourced from Anna Mogford's farm in Somerset www.bringing-home-the-bacon.co.uk
Anna was born into a farming background and over the years her experience within the UK and internationally of all sides of the pig industry, plus time spent as a Meat Inspector and butcher, gained her the wealth of experience and knowledge needed to start "Bringing Home the Bacon". Her passion for pigs, from rearing to the production of the best quality bacon, is evident in the superlative standard of her delicious bacon and sausages.
In addition to her free range pigs, Anna also rears free range hens who have acres of room to get all the exercise they need before returning to their spacious shelter to lay their tasty eggs.
We now source most of our eggs from Anna and it was a delight to take the chance to visit the farm and see it all in action!
We source much of our chesse from Tower Farms www.towerfarms.co.uk which is a family owned and run dairy located at Lydeard St Lawrence, all of 5 miles to the East. Peter and Philip White manage over 600 milking cows between them whilst Geoff White oversees day to day operations at the cheese dairy. They started in 1973 by making cheddar cheese in the traditional farmhouse style using milk from the family farms.
Our salmon is supplied by Rob Wing, a Cornish fish merchant who has been in the trade for 30 years. www.wingofstmawes.co.uk He has been smoking salmon for 15 years, during which time he has developed his own distinct curing process, along traditional lines, which includes the addition of three “secret” ingredients to the brining process. He only uses oak dust, smokes over three different temperatures until the flavour and texture is right and then leaves the salmon for 24 hours before preparation and packaging. The result speaks for itself!
Andre, the head chef and Peter, the owner of Ralegh's Cross, accompanied Rob at 6am on the harbourside at Newquay as the day boats came in, watched him in action in the subsequent fish auction and travelled up to India Queen's to their processing plant. The fish that was landed that morning was up here the same evening!
Whilst all our beef is English, we have recently been sourcing more from exmoor and, in particular, Withiel farm, only 3 miles from us.
Rupert Dodd has been farming his 600 acres for 14 years and has 300 beef cattle. They spend their lives grazing in this clean & healthy environment. In addition, good husbandry practices, local slaughtering, maturing and butchering ensures top quality meat.
We source most of our sausages from The Sausage Shed based in Stembridge, Somerset www.thesausageshed.co.uk Ivan Thompson, the owner, handmakes all the different sausages and even though he only started up his business last year, has already won four gold and one silver Taste of the West Awards and four British Pig Executive gold awards. Extraordinary! He will represent the region in the national Champion of Champions finals in the Butcher's Hall at Smithfield this year.
Our Vegetables all come form Edward Martin, the owner of J.Jones of Williton, West Somerset. As well as growing many of his own veg in their smallholding, Edward makes good use of the various producers in Somerset and Devon buying in much of his vegetables and herbs from them. The family have been trading since 1870 from the same site and know a thing or two about quality!
Our pickles, mustard, relishes and chutneys are all supplied by the outstanding Tracklements company based in Wiltshire. Since 1970, in the heart of the Wiltshire countryside, William Tullberg, his son Guy and his growing family of co-workers have been making outstanding products. They are driven by the twin aims of producing the best on the market, tasting as good as the best home-made, and of making it traditionally, in small batches, with all natural ingredients.
I think you will agree with me that they have succeeded!
We're delighted to inform you that from mid May you will be able to order a jar of your favourite tracklement in our "Products" page and we will pop it in with your next lunch order. Take it home and impress the family!
Office Butty is a sandwich delivery service setup and run by the owners of the Raleghs Cross Inn.
All our food is produced on our premises where we have highly trained chefs using fresh locally sourced produce. Find out more about Ralegh's Cross by visiting our website at www.raleghscross.co.uk
Your account works on a credit basis for all items you order. Payments are taken through our secure website server using Sage Pay payment gateway.
We accept the following cards to top up your account:
This is an entirely new service from Raleghs Cross, as such we'd be delighted to hear your thoughts and opinions not just on the food, but the website too.
We promise to read every suggestion we receive, so please feel free to write to us.
