Provenance

We are animal lovers here at The Palomar and you will find the charities we support represent that. (Oceana/Tusk/Compassion for World Farming for 2015/2016). We believe strongly in treating animals with dignity and taking care of the world we live in. Our job at the restaurant is to source food that is fantastic in flavour but also in harmony with the environment. We work nearly exclusively with organic and seasonal fruit and vegetables and our chicken and beef are raised naturally. Our fish are line caught and we work closely with the MSC to better understand our choices and this is a constantly evolving dialogue.

The Palomar is a small space with no storage so everything is made fresh daily and we work with people who can deliver every day (we let most of them have Sunday off as we have just enough space for that!). We also need to secure some very specific Middle Eastern ingredients for our pantry so these are imported and sometimes we have to increase our foot print to secure things we love the taste of so we may buy vine ripened tomatoes from Sicily, lemons from the Amalfi Coast, but our potatoes and leeks are grown in Lancashire. It’s a balance. And on that we take our own view.

Our Oysters are unique, and come from Dungarvan Bay on the South Coast of Ireland. They are grown by the Harty family who have lived and worked in this region since 1835, farming the land in a sustainable way. Our hand dived scallops come from The Isle of Mull from The Ethical Shellfish Company (through our supplier Wright Brothers) and are fished with no damage to the seabed, no waste or bycatch. Our salmon is from Britain’s oldest smokehouse H Foreman’s and Son, and our meat is free range and from small British farms.

Chickens come from the Hereford countryside and are free to roam from dawn until dusk. Our Duroc/Hampshire cross pork is from the South Downs and all the pigs are reared in a completely free range environment. As lamb is a seasonal product, we use different breeds from different areas. During the late Spring and Summer we use a Poll Dorset breed from the South West region and during the Winter months our lamb is a Texel breed from Lanarkshire. In both incidences, single local approved abattoirs are used which reduces stress for the lambs. Our beef is Aberdeen Angus cross (usually Charolaise) reared near the Ayrshire coast in Scotland. It is handpicked from a selection of farms where cattle are outside on the grass for most of the year and indoors in spacious barns during the harsher winter months with straw bedding.

To reduce our carbon footprint, we also serve unlimited Aquify filtered still and sparkling water, and a third of the money raised from this goes to charity. Our chosen charity for the first six months of 2016 is Tusk which is a dynamic and pioneering organisation that supports the people and wildlife of Africa. They invest in an impressive range of projects that use conservation as a tool to alleviate poverty, improve education and reduce conflict, while also protecting areas rich in biodiversity. Our Creative Director, Layo Paskin, is taking part in their marathon at Lewa Conservancy on June 25th and we hope to raise £10k. After Tusk, we plan to support Compassion in World Farming which is a charity striving to end factory farming and tackle animal welfare.