Established in 1927 by Emily Ward, the wife of a ship’s cook from Birkenhead, Ward’s Fish is a family business currently owned and run by the fourth-generation Simon and Nigel Buckmaster. Supplying Executive Head Chef Daniel Heffy since the start of his culinary career over a decade ago.
Wards Fish works with fisheries from one end of the country to the other supplying the North with the best fish offering. With a focus on quality, service and value, Wards Fish has previously supplied royalty including Her Majesty the Queen and is proud to have a maximum score from the Environmental Health Department for their commitment to high-standard quality produce.
Birkenhead - 3.6 miles
Edge & Sons Butchers
Winner of BBC Food and Farming Awards 2014, Edge & Sons is a fifth generation butchers in New Ferry with current owner Callum Edge’s great-great-grandfather building the shop in 1844. Focusing on a philosophy of retaining the ‘traditional’ methods of farming, Edge & Sons centers on Rare and Native breeds, traditional techniques of rotational grazing, re-wilding, regenerative farming and a holistic approach to the environment.
Rare among butchers these days Edge and Son have their own slaughterhouse, allowing them to work closely with farmers within a 25-mile radius of the shop.
Wirral - 6 miles
Growing @ Field 28
Starting in 2018, Growing @ Field 28 is a pesticide and biocide-free farm in Daresbury, producing and distributing high-quality specialist leaves, microgreens, edible flowers and heritage vegetable varieties across the UK. Helmed by Jan and Kevin Dobbs, Growing @ Field 28 follows traditional no-dig market gardening practices across the farm, ensuring greater biodiversity of the soil and upholding a commitment to putting more into the ground than what is taken out.
Warrington - 19 miles
Caterite has been successfully providing chefs with the best produce from the UK and across the globe for over 50 years. With much of their stock coming from local suppliers in Cumbria, Caterite drives to highlight the fantastic produce to be found in the UK.
Cockermouth - 130 miles
North by Sud-oust
Trained in the foothills of the Pyrenées in South-West France, Andrew Rogers now runs North by Sud-oust Charcuterie, using slow-grown, local, rare breed pigs. Featured in The Times' “Best of British Charcuterie” and the winner of two silver medals at the British Cured Meat Awards in 2019, North by Sud-oust Charcuterie produces high welfare free range traditionally cured meats.
Bootle - 2.3 miles