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Brunch pancakes at The Athenaeum
Savoury Afternoon Tea
Iced berries at 116 at The Athenaeum

9th June 2021

Watts Farm

Watts Farm is a family-run business which farms over 600 hectares of land across 10 farms in Kent and Essex. Reducing their environmental impact and encouraging wildlife is really important to them, so they encourage bird nesting on their farms, working with the RSPB to monitor if the birds are of low, medium or high conservation concern. They are also passionate about growing produce in the UK rather than importing, so they constantly invest in new ways to extend the season length to make the most of British season.

On our menu…

Cauliflower steak and fritters, golden raisins, pine nuts and parsley

Summer berry cheesecake

Poached egg, spinach, harissa toast

Iced berries at 116 at The Athenaeum

Harvey & Brockless

Harvey & Brockless are passionate about seeking out and working with only the very best traditional cheesemakers to supply their network of restaurants and farm shops. Their very first customer was Harrods, followed shortly by The Savoy and The Ritz! They develop fantastic relationships with these artisan cheesemakers meaning they have the largest collection of British farmhouse cheeses in the UK.

On our menu…

British cheese: Winslade, Winterdale Shaw, Barkham Blue

Cheese board-October 20-resized-7

Chalkdown Cider

Chalkdown is an elegant sparkling cider crafted from specially selected apples grown in the South Downs. It’s made in the same traditional way that fine sparkling wine is and takes 30 months to create, from the harvesting of the apples to being available to buy. Only 9000 bottles are made per year in Hampshire and the whole process is overseen by the cider maker.

On our menu…

Try this delicate drink with our Savoury Afternoon Tea

Savoury Afternoon Tea

Clarence Court eggs

Clarence Court are renowned for producing the very best quality eggs but we also like to work with them for their ethos. The health and wellbeing of their birds and British farmers are at the forefront of what they do, ensuring they lead happy, natural and sustainable lives and on the farms, their birds are nurtured with care from specialist farmers, and left to lay eggs at their own natural speed. Clarence Court are also a Slow Food supporter, a movement that aims to reinvigorate people’s interest in the food they eat, where it has come from and the impact it has on our world.

On our menu…

Eggs Royale or Benedict

Poached eggs, avocado, Harissa toast

Brunch pancakes at The Athenaeum

Direct Meats

As well as working with local farms to source quality meat, Direct Meats also make their own food, including sausages, burgers and dry aged beef. We particularly like their Dingley Dell Cured ham. The pigs are bred and reared with outstanding welfare and sustainability standards and they utilise the whole carcasses of pure Red Duroc Pigs, bred and reared sustainably on the East Suffolk coast.

On our menu…

Smoked Dingley Dell ham hock terrine, apple, celeriac mayo, sourdough

Rib eye or fillet steak

Fillet Steak

Johnson and Swarbrick

Johnson and Swarbrick are the UK’s foremost producers of the famous Goosnargh chicken, and other poultry. The chickens are corn-fed and grown at a slower, natural rate and are reared in large airy barns and are bedded with fresh straw daily. This supplier are known for their excellent quality and consistency, supplying the top restaurants in London.

On our menu…

Goosnargh chicken, broad beans, peas, mushroom casserole

Experience our menu at 116 at The Athenaeum and you’ll notice a small Globe symbol to indicate our sustainable dishes!

116 at The Athenaeum

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