Four generations of the same family have been running Claremont Farm over the last 100 years; they grow cereals, fruit and vegetables and are the first farm on Merseyside to opt for wildlife friendly measures. Asparagus is their big speciality and is taking chefs by storm. They do ‘pick your own’, have a fishery for anglers, a farm shop and they also host the annual Wirral Food Festival.
A traditional organisation who have been supplying the finest fish the oceans of the world can offer since 1927. Based in the heart of Birkenhead. Have held the prestigious Seafish Quality award since 1987.
Established in 1844 and based in New Ferry on the Wirral with 6 generations of experience, they’re only interested in the best fed and the best kept stock they can find. They buy from local farmers who they work closely with to produce the best quality. They offer complete traceability for their customers and ensure that the highest levels of animal welfare are adhered to.
Made in the traditional way at Beesley Farm, just outside Goosnargh, using milk from the Kirkhams own herd of Friesian Holstein cows which eat specially sown and selected grasses.
Established in 2005 by Peter Jones, a third generation market gardener with a passion for producing a high quality product. Based in Childer Thornton on the Wirral Peninsula.
Based in Scarisbrick with over 50 years experience of growing, preparing, packing and supplying fresh produce.
Based in the Lake District, this sausage and bacon company has over two centuries of experience in the farming, meat and catering industry. Paul Hevey from Lakes Speciality food was officially declared ‘King of the Sizzle’, and as seven time Gold Award winner, fused a Cumberland sausage with Lancashire black pudding. This award winner has pride of place on the TLCW Liverpool breakfast.
Founded in 1980 when the Boutinots opened a restaurant near Stockport. They had trouble sourcing quality wines from their native France meaning their son Paul would have to go and collect the wine from the continent. Over the past 20 years Paul Boutinot has grown the company from these humble beginnings, not only supplying French wine to restaurants across the north west, but is now an international producer and distributor with vineyards in France and South Africa, and has distribution companies in the UK and the USA.
A family owned company who can trace its history back to the 1850s when it was a grocer's shop in central Manchester. Over the years it changed from retail to concentrate on wholesale food supply. Since the 1930s the company has been owned by the same family and remains proudly independent to this day.
A family run business (Dr Peter Gould and Douglas Gould) nestled in the hills of the mid Cheshire sandstone ridge, in an area of outstanding natural beauty. Having sourced the perfect location for their prized spice and the finest crocus corm they have spent several years using meticulous levels of detail and experimentation to ensure their Saffron is perfect in every way. They painstakingly harvest and process the saffron by hand extracting the vivid red stigmas and then removing the yellow styles giving three strands per flower.