Suppliers

 

At Zero Zero we are proud of our suppliers and would like to share with you the care and attention that goes into our ingredients.


Sparkling White Wine – Quello

Quello
 

To make Quello, we blended Trebbiano and Pagadebit grapes, both from the Emilia-Romagna region of Italy, and allowed them to ferment naturally. We added no carbon dioxide and no glycerin. In fact we added nothing at all except the can.

Once upon a time and not so long ago, somewhere in East London, Roberta and a few friends decided to put sparkling white wine in a can.
It seemed like such an obvious idea. But no one in the UK had done it.
And so Roberta went to Italy and convinced her favourite producer to give her lots of really lovely wine and she start a natural fermentation in order to obtain the most beautiful bubbles.
She then began to investigate putting her new natural fermented blend into a can, actually 100 thousands cans!
Things were getting serious and a bit scary. The journey from the producer to the caning factory could have been very dangerous for all those bubbles … Happily the wine arrived fresh and sparkling.

The fabled luck of the unicorn prevailed. The cans rolled off the production line and arrived safely in UK. And the bubbles? They are perfect, golden and beautiful.

http://quellosparklingwine.com/

Speciality Cheeses – The Bristol Cheesemonger

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Rosie ‘The Bristol Cheesemonger’ has been our cheese guru since we opened and has a wonderful knowledge of small west country producers. We have regularly challenged Rosie to find interesting cheeses to match with other ingredients and she always come up trumps!

Rosie has recently opened a shop on St Nicholas street specialising in West country and UK territorial artisan cheeses. Well worth a visit if you love cheese as much as we do :-)

 

Beers & Cider – Bath Ales/Beerd Brewery

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Bath Ales is an independent brewery, established all the way back in 1995. OK, that doesn’t sound like such a long time, but so much has happened in the 20 or so years since we started.

Our founders all come from a brewing background and share a passion for craft ale. Never a company to stand still, we’ve grown steadily and our brewery is now complemented by a bottling plant, a brewery shop, and a thriving estate of pubs in the West of England.

Our brewery is conveniently situated between Bath and Bristol in Warmley. Here, cutting edge technology – including our highly efficient steam-driven brewing plant – blends with our brewers’ skill and patience, and the use of time-honoured brewing techniques.
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Our Beerd first started growing in early 2013 with Razor, our 5.9% IPA, quickly establishing itself in the burgeoning Bristol beer scene. Since then we have teased the Beerd into a variety of styles including pilsners, coconut porters, dunkels, barrel-aged stouts, punchy IPAs and saisons.

 

Salad & Herbs – The Severn Project

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We are a Bristol born and bred social enterprise and Community Interest Company (07253111), founded by Steve Glover in April 2010. Beginning with a disused plot of land, little to no growing skills and a small pot of money (start up capital of just £2,500), the Severn Project is now a successful and thriving urban farm working to an innovative model. Now, we supply to around 120 partners in Bristol and we have established strong relationships with satellite growers as diverse as Leyhill Prison, Petals Plus and Luscious Leaves (both Bristol businesses).

In 2014 we experimented in with producing cucumbers, coriander, parsley and thyme – some of which remain on our product list to date. Consistently we put the money we make back into the project, helping the organisation to grow and to help provide more opportunities to engage individuals from vulnerable groups.

As our business grows, so does our impact. The Severn Project is developing a ‘food hub’ to enable individuals and organisations such as our satellite growers to help grow food, offer access to land and equipment, machinery and storage, market their products, provide a sales and distribution route to market, administrative, business support and collective buying power.

http://www.thesevernproject.org/

Olive Oil – Finca Slow

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We’re Dan and Johanna McTiernan. After 6 years helping to build a wonderful cooperative organic bakery, we decided the time was right to move on, deepen our journey, and work directly with the earth that feeds us all. So we bought a small olive and almond grove in Catalunya, Spain and started a project to bring abundance and life back to its depleted soils.

Finca Slow is our family home and farm run on Permaculture principles. We grow Fulla de Salze (a rare endangered variety) olives for oil, almonds, as well as vegetables and cereals. We also work with chickens to holistically graze, fertilise and regenerate our soils.

Our centenarian Fulla De Salze olive trees are of a heritage variety grown in only four Catalan villages in the world. The olives are harvested early for an exceptional fruity, green flavour.

Healthy soil is alive with organic matter, minerals and a load of micro- and macro-organisms that transform nutrients into digestible form for the plants. We have learnt regenerative agriculture techniques for harvesting bacteria and fungi from natural ecosystems, multiplying them at home and making inoculants to inject life back into the eroded soil. The micro-organisms strengthen the trees making them less vulnerable to attack from pests or illness.

http://www.fincaslow.org/

 

Flour – Shipton Mill

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Shipton Mill is defined not just by what we do and how we do it – it is also by our relationships with the rest of the world.

We strongly believe that the farming practices informed by the agro-ecological principles that we support will maintain and improve the soil fertility, so that our descendants will inherit a fertile earth.

We see the sustainability of agricultural systems as encompassing social, ecological and environmental spheres.

Preserving and maintaining our earth is at the forefront of our ethos. We are investigating the development of a small hydroelectric power unit to run off the waterwheel. We have also installed a system to return excess heat from the milling process back into the offices to provide space heating in winter and hot water all the year round.

Respect for the eco-system and a desire to work in combination with it is the underlying philosophy of modern organic farming. More important still is the need to have a receptive approach to life and to appreciate your impact on the environment and immediate surroundings.

We actively promote the cultivation of rare and old varieties of wheat. This is not a commercial decision as the returns are far too small. We believe in the need to preserve and retain varieties that are not readily available, and to promote the genetic diversity that such crops, and their sympathetic farming methods, engender.

It is now recognised that growing such crops along agro-ecological principles also has a positive effect on nutrition. Simply by being less intensively farmed, the plants have larger and more robust root systems, are more drought resistant, and have greater micro-nutrient and mineral content as there are less plants per square metre and therefore less competition for available resources.

There is also the reduced requirement for extra fertilisers and weed killers that are energy inefficient and environmentally damaging.

http://www.shipton-mill.com/

 

Mozzarella – Glastonbury Dairy

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The Clapp family has been farming in Somerset since at least 1538 or maybe even earlier! On returning from a few years in Australia in the 1920s, grandfather started making cider but it wasn’t until 1958 that our father began to experiment with cheesemaking and in doing so created the enterprise that was to shape the farm’s future.

A stone’s throw from Glastonbury Tor, in the heart of Somerset, you will find our dairy farm busily producing fantastic Mozzarella. Some years ago we were shown the art of making this superb product by friends in Italy; thus creating the adventure of Somerset Cow’s milk Mozzarella. We use the milk produced from our dairy herd which makes for a deliciously creamy product.

http://www.brue-valley.co.uk/

 

Coffee – Brian Wogan – La Bastilla, Nicaragua

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La Bastilla farm is situated approximately 20 kilometres away from Jinotega, or 6 kilometres to the East of Apanás Lake, and is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. The farm covers 311 hectares, of which 160 hectares are currently dedicated to the production of coffee, with the potential of 190 hectares being used in this way. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School . The farm’s height above sea level varies between 1,050 and 1,450 meters. The farm has a small river which runs from West to East joining the Jigüina River, and the Apanás Lake in the East.

La Bastilla Farm has been certified by the Rainforest Alliance since 2003 and has a continuous programme of improvement.

Due to its altitude, natural conditions such as its micro climate, its shade trees, its soil and the way in which the plantation and ecological processing plant are managed, La Bastilla produces a quality of coffee that is very special, balanced, with a good body and aroma.

Brian Wogan have a long standing relationship with the owner of this estate and are proud to sponsor the education of three children on the estate and have been able to partner them up with three students from city of Bristol college.

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http://www.wogancoffee.co.uk/shop/single-origin-coffee/america/la-bastilla-direct-trade.html

 

Chicken – Otter Valley Poultry

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The Organic free-range chicken are reared from day old chicks, the breed we choose to use is a slow growing strain called Hubbard 757. These chickens take between 10 and 12 weeks to mature before slaughtering, this is approximately twice as long as conventional chickens.

The chickens are reared for the first three weeks under a gas heater ensuring they stay warm and cosy. After three weeks the side panels are opened and the birds are free to leave the shelter to roam and forage across the thick clover pastures.

The pastures are free of any pesticides and fertilisers. As night falls the birds are keen to return to the shelter as they know they will be warm and safe inside the house, away from any predators such as foxes. When the Chicken are ready for slaughter they are caught and transported by ourselves.

We only catch at night as this is far less stressful than in daylight. The chicken are processed through our own on farm abattoir, when they have been plucked they are hung in chillers to hang.

The process of hanging allows the naked carcass to relax and mature developing a superb taste and texture to the meat.

Evisceration or dressing is all done manually by our skilled butchers. We believe in careful handling of the chicken even once its been slaughtered, giblets are saved and presented with each chicken so that a traditional gravy can be prepared.

All of the Organic and free-range poultry we produce are processed through our own on farm abattoir.

http://www.ottervalleypoultry.co.uk/

 

Beef – Powells of Olveston

All our meat is ethically sourced and reared locally, where possible. We make a point to get to know the farmers we buy from personally and all meat is hung for maximum maturity and taste.
The Beef we sell comes from local farms. Fed on a healthy grass and cereal-based diet our beef is produced from our carefully chosen farmers and each cut is carefully prepared to ensure that it is suitable for its intended use.

http://www.powellsofolveston.co.uk/

Bacon – Sandridge Farmhouse

 

We apply the highest standards of animal welfare, and receive monthly visits from the farm vet who gives advice on animal husbandry and disease prevention. The pigs are bred and reared at Sandridge Farm in barns, and visitors are welcome. In summer months, some sows farrow (give birth) outdoors, but the Large White and Landrace breeds of pig do not have the skin pigmentation or the thick layers of fat to protect them from harsh weather conditions, and must spend winter in cosy barns, not on windswept hills.
It takes three weeks to cure our bacon, we often say that time is such an important (and these days such a rare and expensive) ingredient, that we should put it on the label. Our Wiltshire Cure has a sweet flavour, mellowed by time. Our Golden Rind Bacon is naturally smoked over oak and beech for two days.

http://www.sandridgefarmhousebacon.co.uk/