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Deerview Fine Foods

“Having both been keen cooks from an early age and watching our gran’s make their preserves, it was only natural for us to become artisan producers of Jams, Chutneys & Marmalades.”

Graham and Martin Colombotti, brothers and owners of Deerview Fine Foods specialise in artisan condiments using only quality ingredients ensuring the best flavours and adopting a “small batch big flavour” approach when making their preserves. Deerview preserves have had such a positive response from our guests at Georgian House that we have now made them available to purchase, just ask a member of team during breakfast or at reception.

Paul Rhodes Bakery

They deliver all our bakery products fresh each morning:

“Our philosophy is as simple as our recipes. We use the finest flours, salt and the best ingredients available. Juicy Italian olives, beautiful roasted garlic, fresh British apples, vine tomatoes, herbs – and of course lots of seeds and grains.

Honesty is good. All our breads are baked to be eaten fresh. Everything we make is handcrafted, hand decorated and baked directly on the stone base of our ovens.”

Chef Paul Rhodes founded Paul Rhodes Bakery in 2003. He then had three Michelin Stars under his belt and a dedicated passion for baking bread. After running three of London’s finest restaurants, he followed his passion and set the bakery up in a small room with one mixer and an oven. Paul’s experience and excellent eye for detail resulted in a whole new standard for baking.

Court Lodge Organics

Their cows make our divine organic bio live pouring yoghurt:
Court Lodge Farm is an organic dairy farm on the Pevensey Levels in East Sussex.
The farm has won numerous awards including the RSPB Most Wildlife Friendly award for the South East region.

The Pevensey Levels itself is designated a Site of Special Scientific Interest by Natural England, the Government organisation responsible for nature conservation.

Musks Sausages

The recipe for the Newmarket sausage is unchanged since the days of Queen Victoria in 1884. James Musk’s original recipe lives on, passed down through the generations, and remains a closely guarded secret by the current owners, ensuring the sausages continue to be made to the same exacting standards as they always have been. Musks sausages are made from premium meat, free from colouring and additives. The first Royal Warrant was granted in 1907 by George Prince of Wales, later to become King George V. Our Queen Elizabeth II renewed granted her Royal Warrant in 2005. We know that Queen Elizabeth the Queen Mother was fond of Musks sausages as there was one time when the Queen Mother’s order was mixed up with the Georgian House order, and her butler called us to ask whether we were missing a very large sausage order!

The Old Dairy Farm Shop

All our eggs come from here. This is a small family run farm in beautiful East Sussex, under the beautiful South Downs. “We believe in producing naturally fresh wholesome food. All our animals live as natural a live as we can provide with room to roam and forage.”

Well, we can definitely taste the difference.

Paynes Honey

Paynes was started in 1922 by Fred Payne. With just a few hives, he became well known in the beekeeping world, selling honey to the local shops and helping many other beekeepers.

Since then, the business has grown and is still family run with many hundreds of hives spread across the beautiful Sussex Downs.

Mr. Whitehead’s Cider Company

Since the age of fifteen, Angus Whitehead has been making the most of the fruits of his garden. Guided by recipes handed down through generations, many experiments were created using all sorts of soft and hard fruit – the airing cupboard was never the same again!

The apple juice pressed from hand-picked Hampshire grown apples, gently pasteurised and unfiltered. No added water, sugar, colours or preservatives help ensure a flavour that’s straight from the press.

Love for Local

Love For Local – Passionate about local produce.

‘Love for Local’ take great care in handpicking food and drink producers that fulfill two key criteria – quality and provenance. Never before have the British general public been so interested in where their food comes from and at ‘Love for Local’, they make this as transparent as possible.

Forman and Son

When Harry Forman arrived in London’s East End from Russia at the beginning of the last century he pursued the trade he knew best – curing fish; in particular, the salmon he imported in barrels of brine from the Baltic. It wasn’t long, however, before he discovered a rich source of fresh wild salmon much closer to home: Scotland. Inspired by the exceptional quality of fresh Scottish salmon, Harry developed a cure that complemented its unrivalled flavour. The deliciously mild London Cure was born and soon it was the talk of reputable establishments around the capital.

Witch Hat

Be transported into a world of magic and marvel with a spellbinding, head popping, afternoon tea experience