At The Hearth we take great care in sourcing the finest ingredients from local suppliers and producers; wherever possible we use seasonal produce. For special overseas ingredients we use only distributors we know and trust.
Flour is at the heart of our endeavours. Three years ago our good friend and world re-knowned wheat expert John Letts, permitted us to grow his exclusive mix of ancient wheat varieties. We now grow over 50 species of wheat, rye and barley at a small family farm near Lewes. From this wheat our Master Miller, Michael Stoate mills our unique flour, used in all our bread, pizzas and confectionary.
By growing our own wheat we are helping to preserve ancient varieties such as emmer, einkorn, spelt, kamut, and dozens of early wheats that modern agriculture has discarded as low yield and low protein. But with time and skill our bakers and pizzaiolo can bring the very best out of these so called “inferior” wheats.
The wood for our oven is Sussex beech, sustainably grown, supplied by our great friend Harvey @ From The Wood.
“As the grandson of bakers, farmers and deep sea fisherman, I have a deep respect for the hard work that goes into supplying the essential ingredients that make up your Hearth meal.”
— Michael the Baker
Our key suppliers
Meat – Steve Booker, Lewes
Fish – West Quay Fisheries, Newhaven
Vegetables – Mears & Son, Brighton
Cheese – The Cheese Man, Brighton
All our mozzarella is Italian, delivered fresh weekly
Our chorizo is organic
Fruit juices – Owletts, Kent
Selected by Harveys Brewery
Curious Brew, Tenterden, Kent
Longman Brewery, Litlington, Sussex
Hunts Cider, Battle