Fresh ingredients, trusted producers, and a little French-inspired flair – this is where Côte’s food story begins.
At Côte, we believe that good food starts long before it reaches the kitchen. Executive Chef Steve Allan, together with our talented Procurement team, Lloyd Shepard and Adam Randles, handpick ingredients that celebrate the best of seasonal British produce – all with a nod to classic French cooking. It’s this balance between heritage and innovation, familiarity and delightful surprise, that shapes how we cook at Côte.
We don’t just know our ingredients; we know the stories behind them. Take our Wye Valley asparagus – hand-harvested by the Chinn family farm in Herefordshire for generations, who we’ve partnered with for over seven years. Or our Gariguette strawberries – a delicate French variety prized for their perfume and sweetness, grown especially for us by expert farmers.
Whenever we can, we work with family-run farms, independent makers, and suppliers who share our values: quality, sustainability, and respect for craft.
From day one, we’ve championed responsible sourcing. We work closely with local producers and UK growers for much of our seasonal produce, championing family-run businesses along the way. Wherever we can, we choose artisan products – from charcuterie to cheese – that honour both British and French food traditions. And when it comes to beef, Daryl and his team at our in-house Côte Butchery supply our restaurants and Côte at Home with high-quality cuts every day of the year.
It’s about knowing where your food comes from, and knowing it’s been made the right way.
Whilst we’re inspired by the iconic brasseries of France, we’ve always had our own way of doing things. At Côte, the quality is high, but the welcome is warm. The food is thoughtful but never fussy. And the ingredients? They speak for themselves.
When you dine with us, you’re not just choosing a dish – you’re becoming part of the story. So, grab a fork and dig in, we’ve saved you a seat at our table.
