Chef’s focus on provenance

Food provenance a priority for seasonal menu at increasingly popular Farmers Club Restaurant



The Restaurants seasonal menu has given me the opportunity to establish new links with estates, farms and suppliers throughout the United Kingdom and Ireland, writes Farmers Club chef Paul Hogben. This enables us in the Kitchen to continue to produce "simply cooked, seasonal, quality British food". 

Our aim is to source produce from all regions of our wonderful country, as we travel through the seasons. 

We began the game season in August with grouse from the Yorkshire Moors, before adding partridge, rabbit, pigeon and pheasant, all arriving from The Marquess of Abergavenny's Estate on the borders of Kent and Sussex. Our venison is sourced from the Balmoral Estate on Royal Deeside in Scotland. 

The cheeses I have chosen for this season come from Scotland and Ireland, including independent farmers who produce some really wonderful cheeses. They range from Gortnarmona from the Maher Family Farm in County Tipperary, "a luscious blue" from Blairliath Farm, Tain and Anster, and an unpasteurised crumbly cheese from a single-source, home-bred herd on the Stewarts Farm in Fife. 

Other highlights this season; 

  • Our beef comes from two farms in Cornwall, where the cattle enjoy a stress-free clean aired environment miles from any built up areas and busy road networks, hence the many compliments we receive regarding our rib-eye steaks.  

  • Our free range Cotswold white chickens are from Caldecotts Farm in Gloucestershire, and the duck is from Tidenham Farm in Monmouthshire.  

  • All our milk and cream is from free range cows from the Cotteswold Dairy Farm in Gloucestershire.  

  • Pork is free range from Jimmy Butler & Sons Farm on the sandy soils of Suffolk.  

  • Foraged Chanterelle mushroomcome from McPhersons in Ballidalloch, Aberdeenshire, Scotland.  


Paul Hogben, 

Head Chef 


To book a table in the Restaurant call: 020 7930 3557 Option 3 or email: or

Please note that the maximum number of people on one table in the Restaurant is eight. Larger groups cannot be spread over two Restaurant tables and should book a function room instead