At Three Daggers...
We are a chef led business with a relentless enthusiasm to produce flavour driven dishes from our Great British larder. With a farm to fork approach to menu planning, we start with the farmer/grower and simply introduce great produce to like minded ingredients that sing quality & provenance. Our gardeners at Priory Farm keep the kitchens in fresh produce with zero food miles.
We love seasonal & local. Our chefs collaborate with West Country farmers who specialise in native rare breeds.
Lamb from Wiltshire Horn from Bob King at Baynton Farm, Edington
Pork from Tamworth from Caroline Wheatley-Hubbard at Boyton Farm
Chicken, Duck & Guineafowl from Russel Candy at Wooley Park Farm
Beef always from West Country, native breed, grass-fed & dry-aged
Game, we love wild meat and always have a plentiful choice when in season