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Best of British Food Fortnight

With British Food Fortnight taking place from 19th September - 2nd October, we are showcasing some of our local suppliers by serving a range of British specials that have been sourced locally and sustainably at our riverside restaurant, Leftbank. Expect the finest, tastiest cuts of meat and flavoursome seasonal produce from Kent and Suffolk.

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Dingley Dell Pork

A family run business located on the east coast of Suffolk, Dingley Dell produce superb, welfare-friendly pork with provenance outdoors. The team have introduced a unique Red Duroc breeding programme for higher marbling, which ensures that taste and flavour improves with each generation.

Dingley Dell pork can be seen at Leftbank in several of our dishes. Over British Food Fortnight, we will be serving our 16-hour slow roast pulled pork shoulder, so expect a taste sensation that melts in your mouth. We also use the belly cut for one of our buffet favourites – rotisserie garlic, fennel & rosemary marinated pork belly. This dish packs a real punch with the flavour of the marinade and the crispy crackling that forms during the cooking process.

Dingley Dell Pork at The Runnymede on Thames
Dingley Dell Pork at The Runnymede on Thames
Watts Farm at The Runnymede on Thames
Leftbank Buffet
Watts Farm at The Runnymede on Thames

Watts Farm Produce

Established back in 1952, this family run business is flying the flag high for quality Kentish produce. Farming over 600 hectares and growing 60 different crops, Watts Farm grow a wide range of produce, with some of The Runnymede’s favourites including colourful courgettes, gooseberries, cauliflowers, cabbages and broad beans to name just a few.

Watts Farm’s produce features heavily through our dishes year-round, whether that be a nutritious kale salad with sunflower seeds and toasted almonds, Robata-grilled green and yellow courgettes with our moreish pepper & garlic sauce or our Sunday favourite, cauliflower cheese.

The Runnymede Orchard and Herb Garden 

We grow our own fragrant herbs here at The Runnymede, which we use in a variety of our Leftbank buffet dishes. We also have a picturesque orchard, full of crisp apples and pears, which are handpicked from the garden and taken straight into our pastry kitchen to make tasty desserts, helping us reduce our carbon footprint.

If you want to see more of what we get up to you can see some behind the scenes shots on Instagram at chef_paul_reader or if you’re interested in hearing about opportunities in the kitchen, please email an up to date CV to

The orchard at The Runnymede on Thames
Christmas Dessert at The Runnymede
Basket positioned in herb garden

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