A passion for ingredients
Head Chef Jon Ingram is passionate about everything he does, whether that’s achieving culinary excellence in The Garden Room, or turning out delicious British favourites in The Potting Shed.
The Dormy House kitchen sources ingredients – wherever possible – from a 20-mile radius. For instance, The Potting Shed menu includes the famous 12-mile sausage: made with pork that has travelled only 12 miles from field to fork.
Jon works closely with his suppliers, selecting professionals who care about their produce.