From Farm to Fork: The Journey Behind Our Menus
We believe that exceptional dining begins with exceptional ingredients. That’s why we partner with a carefully chosen group of farmers and producers who share our uncompromising commitment to quality, provenance, and sustainability. Each has been selected not only for the calibre of their produce, but for an ethos which aligns with our own at Rocket, one which champions craft and carries a deep respect for the land.
Meticulously sourced and thoughtfully prepared, these ingredients form the heart of our menus, whether reimagining a classic or creating something entirely new. In this feature, we introduce five of our trusted suppliers, and the dishes on our menu which celebrate them.
Wykham Park Farm, Banbury
Asparagus is one of the great markers of British seasonality, with a harvest that lasts just eight weeks, from St George’s Day (April 23rd) to the Summer Solstice (June 21st). Wykham Park Farm has been growing asparagus since 1991, starting with just one acre and now cultivating over 80. Planted, picked and packed entirely by hand using a vintage onion set planter and zero machinery, their spears are a true expression of care and craft. The farm’s mineral rich clay loam soil lends extra depth of flavour to this already prized crop. This season, their asparagus takes centre stage in our Spring Summer menus through our Wykham Park Asparagus starter with wild garlic gribiche, Jersey Royals and handmade salad cream. Delicate, vibrant and unmistakably of the season, it’s a celebration of British produce at its very best.
Gusbourne, Kent & West Sussex
Gusbourne is one of England’s most respected wine estates, known for their low-intervention, sustainable approach which allows the character of their vineyards to shine through in every bottle. Their classic sparkling wine varieties like Chardonnay, Pinot Noir and Pinot Meunier grapes are grown using Burgundian clones that produce smaller yields but deliver riper, more intensely flavoured fruit. It’s a philosophy rooted in quality over quantity: if the conditions in a given year don’t meet their standards, no vintage is released. One of our seasonal highlights is Gusbourne’s Twenty Twenty Three English Rosé, a pale pink still wine with delicate aromas of strawberries, raspberries, orange zest and summer blossoms.
Waste Knot Farms, Worcestershire
Waste Knot reimagines the way we source and celebrate seasonal British produce. Working directly with farmers across the UK, they divert surplus fruit and vegetables deemed too unconventional for retail, from fields to professional kitchens. It’s a solution grounded in sustainability, where chefs are invited to craft beautiful dishes using ingredients which would otherwise go to waste. From familiar staples to cauliflower leaves, collard hearts and other curious cuts, Waste Knot produce brings both creativity and conscience to the table. Every farm they partner with is either Red Tractor or LEAF accredited, ensuring that all rescued crops are grown with integrity.
At Rocket, their diverse range of ingredients continues to inspire our menus – championing flavour, seasonality, and the value of using every part of what nature provides. Their produce features prominently across our dishes, including in our ‘English Garden’ starter: a vibrant celebration of seasonal ‘wonky’ vegetables, paired with pickled kohlrabi and dill-whipped feta. It’s a dish which reflects the beauty of seasonal ingredients and the thoughtful sourcing which underpins every plate we serve.
ChalkStream Trout, Hampshire
ChalkStream trout remains a standout ingredient on our menus. Raised in Hampshire on the sites of old water mills, these farms make use of historic mill races which create a constant, fast flowing current, reflecting the trouts’ natural river habitat. Unlike traditional earth pond systems, ChalkStream uses gravel bottomed tanks and raceways to maintain the cleanest possible growing conditions.
This land based approach allows for full separation from the rivers, ensuring zero environmental runoff and a significantly lower risk of escapees. The result is a sustainable system which returns clean water to the chalk streams and cultivates trout of exceptional quality. We feature ChalkStream trout across both our canapé and à la carte menus, including a cold-smoked trout canapé served with yoghurt, pickled cucumber, brioche and keta – a refined bite which showcases this remarkable fish at its very best.
Caravan Coffee Roasters, London
Caravan is one of London’s most highly acclaimed coffee roasters, and a proud B Corp. Their beans are sourced directly from small scale farms, with full traceability and a strong focus on ethical, long term partnerships. Sustainability is central to their process, from recyclable and compostable packaging to their eco-conscious Loring Peregrine roaster, which cuts natural gas use by up to 80%. At Rocket, we use Caravan’s blends across a variety of our drinks menus, from morning flat whites to our espresso martini coupettes, where their rich, nuanced roast lends depth and balance to a cocktail hour favourite.