We are very passionate about this area of Devon which provides us with such a variety of exceptional produce. Our ethos is to support & work with local suppliers who grow, rear and harvest the ingredients we use in our kitchen. We are very lucky to have some of the most experienced & dedicated organic growers from whom we get courgette flowers, golden beetroot, sweet peppers, soft fruit, pink fir apple potatoes, figs, leafy rainbow chard & multi coloured tomatoes. Without the passion of our growers & suppliers, we would not enjoy this quality and unique diversity and one of the most rewarding parts of running Agaric is the relationships we have with these local artisans.
Almost every part of the menu at Agaric is made at the restaurant with produce coming mainly from within 20 miles of the Dart.
Crab, lobster & prawns from Dartmouth by way of ‘The Grumpy Fisherman’ who has been supplying ‘The Grumpy Chef’ for over 18 years along with geese which he rears for us, pigeons & rabbits and anything else that flies in front of his gun or swims under his boat.
Fish comes from day boats and is landed at Brixham.
All our cheeses come from Ticklemore Cheese Shop in Totnes and most of them are produced in the South Devon area.
Beef, pork & lamb comes from AW Luscombe & CM Mc Cabe in Totnes and from Rodney Cleave in Ashburton.
Vension is dispached by expert shot John Butler.
Vegetables & salad come from Charles Staniland at Buckland-in-the-Moor or are grown here.
Honey from Dartmoor bees, bottled by Susie Vevers.
Gluts of fruit provided from local fig, quince & peach growers.
Mushrooms and other fruits of the field, shore & hedgerow are gathered by ourselves & our children.
Wines from around the world are sourced from a number of excellent suppliers. Wine tasting often involves the grower talking us through their art, we look to the smaller grower, often using those processes more suited to the artisan than large producers.