Our Suppliers
At Brown's Hotel, we strive to use local and artisanal suppliers wherever possible. We value the collaborative ways in which they work with us, an extension of our team, teaching and learning about provenance and process, and providing the hotel with some of the most excellent produce available.
The Team at Brown's
"It was a love affair with ingredients that sparked my passion for cooking and delivering pleasure through food. Here you will find a fascinating insight into the brilliant framers and producers we champion here at Brown's.
Each has been carefully selected for the values they hold in both production and welfare.
We hope you enjoy this presentation and, of course, your meal with us, which is cooked with love using the finest produce England has to offer. I strongly believe that this is what really sets us apart." - Adam Byatt
“My ethos with great ingredients is to treat them with the utmost respect and cook them to the best of my abilities, and allow the season to dictate our menus.”
Meet Our Suppliers
Greenstraight Scallops is the only seafood purveyor in the UK to harvest wild scallops through freediving. Falling to depths of 50 to 60ft with no air tank or fancy equipment, owner, Jamie Kirkaldy, gathers only what he needs, without any bycatch and without disturbing the seabed. In a time where we’re more aware of the quality, sustainability and provenance of our food, there is no purer way to source scallops, than this.
Moxon’s is one of London’s leading Fishmongers with over 25 years of experience in the industry. Dictated by seasonality and sustainability, they buy their fish and shellfish directly from all corners of the British coastline – from Newlyn to Shetland, via much of the South and East coasts, the Gower Peninsula in Wales and up to Peterhead in Scotland.
"I firmly believe in sustainable farming and employing the highest standard of animal welfare. By not using sprays, artificial fertiliser and routine medication you end up with a more healthy, tender, and tasty meat. All of the livestock enjoy a 100% organic diet and live free-range on clover rich pasture"" – Lord Newborough, Founder
To make great cheese you need to have great milk. Most of our cheesemakers work with milk from a single source, often from their own herd, which provides the consistent quality required. The unique flavours of each day’s milk are evident in the different batches of cheese. This is something we celebrate and is the key difference between the cheese we work with and more industrially produced cheese where the goal is that every day’s production will taste the same. The cheesemakers we work with take a hands-on approach and we believe that their skill and human touch make for excellent cheese.
For Wing Of St Mawes, sustainability is at the very heart of what they do. As founder members of the Cornwall Good Seafood Guide, they work very closely with organisations such as Cornwall Wildlife Trust and experts to ensure the fish they sell is responsibly sourced and follow advice regarding the seasonality of seafood to ensure stocks are given enough time to recover and thrive.
Founded by the first Italian to trade from Borough Market, Vallebona sources natural and organic ingredients from small-scale producers. Sourcing cheese from farmers in the Alps and the finest finocchio sausages in Tuscany, all products are sustainably produced and pesticide-free. Packaging is purposely designed to minimise waste, 80% of it is recycled and, where possible, they avoid the use of plastic completely.
King's Fine Food, a family-operated enterprise, stands as the foremost importer of Caviar in the United Kingdom. Established two decades ago by Laura King MBE, we proudly serve numerous Michelin-starred chefs in London and hold the exclusive privilege of supplying Caviar to distinguished establishments such as Harrods, Fortnum & Mason, and Selfridges.
Our commitment extends beyond borders, as we are the exclusive distributor of Royal Belgium Caviar in the UK. Additionally, we collaborate with various sturgeon farms in France and Italy. Notably, 10% of our total profits contribute to The John King Brain Tumour Foundation, a charitable organization established in memory of Laura King's late husband.
In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.
In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.
In the heart of London’s elegant Mayfair, Brown’s Hotel is an iconic luxury hotel where history and 21st century sophistication come together.
