“Seasonality is very important at Brasserie Blanc.”
We are proud to work with some of the very best suppliers in the UK, taking their wonderful, quality ingredients and turning them into something really special every day in every one of our brasseries.
We get artisan French and English cheeses from Eric Chariaux at The Premier Cheese Company – a long-standing friend of the company and a man who truly knows his Neuftables from his Rochebaron! Our Cheddar cheese – the star of our famous souffle – is from Wkye Farm who have an inspirational 100% green policy and truly the most flavoursome cheese you will taste.
Our meat is from award-winning butchers Aubrey Allen who supply the royal household and manage their herds impeccably which reflects in the taste and texture of our steaks, pork and lamb. We are renowned for our steaks which are all 30 day dry-aged, from free-range herds of Cornish heritage cattle.
As president of the Sustainable Restaurant Association, Raymond Blanc is dedicated to using sustainable, seasonal fish in our dishes. We work with M&J Seafoods to ensure the ethical sourcing of the fish and shellfish that reach our restaurants.
Head chefs in each brasserie work with local suppliers to source the best seasonal veggies and our executive chef Clive, also hand-picks the most in-season produce to star on our à la carte menu. This spring, the early pink champagne rhubarb we’re using from Tomlinson’s in the heart of the Yorkshire Triangle is second to none.