Here at The Old Wainhouse Inn we feel proud to support local suppliers. All our meat is fully traceable from your plate to the farm upon which it was produced and the majority is sourced within Cornwall.
As organic farmers ourselves, we understand the importance of extensive farming practices which allow a high level of animal welfare and a natural growth rate resulting in a fuller flavour. All beef animals are hung for three weeks and lamb and pork one to two weeks which further enhances the flavour. We believe that these actions coupled with the farm and pub policy of using traditional breeds with a higher percentage of fat leads to some of the highest quality meat served anywhere
Our butcher, Shane Moore from Kilkhampton, a beef and sheep farmer himself, understands the importance of local consistent quality. From our renowned 21 day matured succulent steaks to Olde Cornish sausages delivered daily, he plays an important role in the success of The Old Wainhouse Inn.
The Old Wainhouse Inn is situated close to the rugged Cornish coastline. Celtic Fish and Game, based in St. Ives, supply all our seafood, which enables us to supply fresh fish from Cornish shores.
In our rural location we aim to offer game throughout the year. From a haunch of wild venison to a brace of pheasant our suppliers do their best to keep up with demand.
The Wickett family from Stibb, Bude provide fresh free range chicken, duck and turkey, throughout the year. The flavour and succulence achieved we believe is the result of the birds natural behavioural needs being met. We also use local free range eggs.