Our Organic Food
The Duke of Cambridge serves outstanding organic food made with seasonal local ingredients. It's hearty, rustic British food with Mediterranean influences. The menu changes twice daily, and our chefs create dishes according to what is at its peak of freshness and flavour. All our food is made at the pub – from the ice cream to the bread and pickles. You'll always find two meat, two fish and two vegetarian main dish choices.
In a nutshell
- We cook seasonally. So you won’t find us serving asparagus in February or strawberries in December. There’s a reason for the seasons.
- Our menu changes daily, just like the British weather. This gives us the flexibility to adapt our menu to what’s growing in abundance and what’s not, depending on what the weather is up to outside.
- Over 90% of our fresh fruit and veg comes from growers in South East England and East Anglia, all of whom are certified organic by the Soil Association. We also buy foraged, wild produce such as samphire and mushrooms.
- We buy direct from our growers to guarantee them a market for all their crops as they come to their seasonal best and to help reduce their waste.
- Our organic farmed meat comes exclusively from Soil Association-certified farms in southern Egnland to guarantee the best quality and highest welfare standards, and lowest food miles possible
- We buy whole animals. It’s far more economical and less wasteful to do it that way. At The Duke of Cambridge, every part of the animal gets used.
- We buy genuinely wild game. Not only is it the most sustainable meat you can find, it’s also a form of pest control. Two birds with one stone, so to speak.
- We buy our meat according to its sustainability and taste. So meat reared on land unsuitable for crop growing are at the top of our list and meat requiring energy intensive rearing methods are at the bottom.
- We make sure our dry goods are Fairtrade where possible and we source the majority from wholesalers operating as workers’ co-operatives.
- We don't air freight or use heated greenhouses. Shipping beans all the way from Kenya in March or using energy to ripen tomatoes during a washout summer is not good for the planet or your purse.
See examples of our seasonal menus below – and remember that we change our repertoire all the time, so it's highly likely you'll eat something different every time you visit!