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Root to table
Provenance is very important to us, whether it is for meat, fish and game, or our fruit and veg. Absolute traceability means we only use trusted suppliers, as local as possible, who can guarantee the origins of their produce.
Our meat comes from ethical master butcher Aubrey Allen. We buy British whenever we can, including beef from The Highlands, pigs from Suffolk and lamb from Wales. They can be traced from the plate back to the very farm they were reared on.
As we are 100 miles from the coast, the freshness of our fish is vital and so we rely on Browns Seafood who buy direct from the coast and Billingsgate market to ensure our fish is caught, packed on ice and delivered in the fastest method possible. Our shellfish comes from Portland Shellfish in Devon.
Our fruit and veg come from a local supplier, C.A. Belcher & Son, based in Reading, with much of it grown in and around Berkshire. As we prefer to use seasonal ingredients, we change our menus to reflect the seasons when we can, rather than import fruit. This means that we can use excellent locally grown produce such as rhubarb in February or asparagus in May.
Most of our dairy items come from Allan Reader, a long established family business based in West London, but our two favourite cheese suppliers are Two Hoots Cheese and Village Maid. Our dry goods are from Woods Food Service in London who handles just about everything else we need.