For Head Chef Stephan Guinebault, exceptional cookery begins with exceptional ingredients. With roots in classic French cuisine, Stephan’s approach is steeped in tradition and driven by a profound respect for quality. He has forged enduring relationships with local suppliers, some of whom he has worked with for over 18 years, ensuring that only the finest produce graces the plates at The Priory.
Nick Ford: Harvesting the Treasures of Kimmeridge Bay
Renowned for his fresh, sustainably sourced seafood, Nick Ford is a trusted partner in delivering the best of Dorset’s coastal bounty. From hand-dived scallops to line-caught fish, Nick’s dedication to ethical fishing practices aligns perfectly with Stephan’s culinary philosophy.
Brace of Butchers: Premium Meats from Poundbury
For premium meats, Stephan turns to Brace of Butchers, a family-run establishment known for its impeccable sourcing and butchery skills. Their commitment to traceability and welfare ensures that every cut—be it lamb, beef, or pork—is of the highest standard.
The Watercress Company: Freshness from Dorset Springs
Supplying vibrant, peppery watercress and tender baby leaves, The Watercress Company provides a touch of freshness that elevates Stephan’s dishes. Grown in Dorset’s mineral-rich spring waters, their produce is a testament to the region’s agricultural excellence.
The Heart of Bold Flavours
Stephan’s meticulous selection of ingredients reflects his belief that great cooking starts at the source. His dishes are a celebration of Dorset’s natural abundance, combining locally sourced elements with the refined techniques of his French heritage. Expect bold flavours and classic flavour marriages brought to life by the finest quality ingredients.