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Our Sustainability Partners
OUR Supplier partners
The Watervale Hotel is partnering with Dianne and Graeme Johnson at Martindale Farm in Mintaro for supply of ethically grown lambs all year around. The Watervale Hotel is supplied from Dianne’s hobby farm within their major wool and livestock business. The lambs are transported to Menzel’s Meats at Kapunda where they are humanely processed. Nicola has designed a menu that utilizes the whole beast, nose to tail.
Four Leaf Milling
Four Leaf milling of Tarlee are certified organic and biodynamic grain growers and millers. We use their flours for our breads including gluten free and ancient grains. Our organic mother yeast used for our leaven breads also provides the basis for our crepes and other baked goods.
Green Living Permaculture
Jared Murray is our ‘farm angel’. He has deigned and operated Penobscot Farm from inception of this project. He is an intuitive bio-dynamic farmer committed to regenerative agriculture. The results he has achieved measured by flavour, nutrition or productivity are amazing. We recommend his services to anyone wanting to embark on a similar course.
Claire and Jason grew up raising poultry birds and after getting married decided to start farming ducks and rare variety heritage turkeys. We have been delighted to start using their beautiful Turkeys which we only take as whole birds again fitting in with our whole animal philosophy.
May and Co.
Our good friends Nick and Amy May from nearby Balaklava provide our red lentils. These amazing red lentils are bursting with vegetable protein and flavour.
36 Degrees South
We use 36 degrees south for most of our beef – we have not yet got to the stage of being able to take whole local cows! As we work towards this aim we need to use a few different suppliers to get our products. We also get our beautiful tomahawk steaks from Cape Grim. Whilst not local, these SA farmers share our philosophies.