When you visit The Duke Hotel, there may be a few things you would like

to know about the food we serve in our restaurant.

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Our suppliers:

Our “ethos” is around the concept of sustainability. We only choose suppliers that have a similar

sustainability policy to ours, and we prefer choosing suppliers that are within a radius of 20 miles

from our building. Small, independent,  family-run business to the front!​

Our award-winning butcher supplies us with the best quality cuts from Wiltshire County and its surroundings,

and our free-range eggs are laid only a stone's throw away. We prefer investing into organic food such as our milk, butter, some cheese and wine, and we grow our own herbs and vegetables where possible.

 Our MSC-certified fishmonger ensures that our fish and seafood are caught sustainably and in the least impactful way on the ocean. We proudly choose species that are native to the cold coasts of England and Scotland.

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We are fortunate enough to be surrounded by a wealth of local produce and following the natural and

seasonal availability of food is a must for us. 

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Local and Seasonal:    

We respect every ingredient that comes into the kitchen, and so we strive to use all parts of our food.

Our food waste from the kitchen is then converted into compost that is used to grow our herbs and vegetables.

Our menu changes every three months according to the season, but we tend to make a few changes

from month to month according to what produce is in the peak of seasonal availability. 

We truly believe that this is the way forward, seasonal, local, and sustainable.

 

90% of our menu is gluten-free, with a wide variety of dairy-free, vegan and vegetarian options available.

All allergens are taken care of...