What it means to be hyperlocal
We always knew with our ambitions to be more sustainable, considering our carbon footprint and with so many incredible independent suppliers nearby, that we would want to work with as many local suppliers as possible. Becoming hyperlocal meant that we looked at every part of our restaurant offering and worked out who could provide us with the best quality produce with the least distance travelled. This includes not only local meat, fruit and veg you see on your plates in our dishes, but right down to the butter you're spreading on your toast in the mornings and the gin you're sipping in the bar in the evenings.
We are proud to share that over 80% of our suppliers for Hillfield are within 25 miles of Pennyhill Park, with the remaining suppliers and some of the produce coming from a little further afield to give you the very best produce we can't get our hands on so locally - for example from the sea!
Kitchen
Hill House Farm, Dorking, 21 ¾ miles
Aldhurst Farm Dairy, Dorking, 22 ½ miles
Tempus Charcuterie, Weybridge, 10 miles
Cheese On The Wey, Frensham, 13 miles
Norbury Park Farm Cheese Co, Dorking, 13 miles
Upstream Seafoods, 25 miles
Foodspeed Dairy, Hayes, 17 ¼ miles
Haines Farm Eggs, Reading, 15 miles
Coln Valley Smokery, Northleach, 59 miles
Allison Risebro fruit and veg, London, 26 miles
Wellocks, Harlow, 46 ½ miles
Classic Fresh Foods, London, 26 miles