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The Priory Inn - Local produce
Local food and drink restaurantThe Priory Inn fresh produceThe Priory Inn market vegLocal wine near Malmesbury

Our Suppliers


Our suppliers: One of our house-rules here at The Priory Inn is our commitment to buying seasonal produce from farms and suppliers within our “30 Mile Food Zone” (as the crow flies) because we believe their quality is unsurpassed. It is also better for the environment and an ideal opportunity for us to support our local economy. We have approximated the number of Food Miles (FM) that each item will travel before arriving on your plates here at The Priory Inn:

Our chefs make bread, pizza dough, biscuits, sauces, cakes with 100% organic flour from the renowned Shipton Mill, located in Long Newnton. The grain ground on French Burr Millstones provides over 50 different flours that are wholesome in texture and flavour. (FM = 2+ depending on the flour type as some grain travels from Canada or Kazakhstan!). The 5-seed blend features in our breakfast muesli and pin-head oats for slow-cooked porridge.

Ros from Adeline Farm supplies us with quality salads, vegetables and heart-warming stories from her inspirational Long Newnton site which has a huge focus on giving time and education to many disadvantaged and disabled groups. This is also home to our bees.(FM = 2). Over Farm in Gloucester also provides us with a choice of fruit and vegetables as they have over 80 varieties. Look out for them every week at the farmer's markets. (FM = 33). The team at Coleshill Organics developed a farm from a passion to provide local people with the highest quality fresh produce. We buy high quality organic, seasonal fruit and vegetables from them throughout the year (FM = 27). Hotchpotch Organics near Elmley Castle supply flavoursome vegetables and salads in the season (FM = 30). Paget's Produce from Bromham near Chippenham is a field vegetable supplier for high quality vegetables and is the 4th generation family to farm (FM = 23).

Christopher Maughan is a committed pig producer and controls the entire process from the birth to plate of his free-range Hampshire / Duroc cross pigs. Kelmscott Country Pork supplies us with ham hock, belly pork, sausages and bacon – home made pork scratchings are made from KC Pork (FM = 26). The 500 acre Adey’s Farm is run by the modest, industry leading professionals Tim and Caroline Wilson. Their organic meats are of a truly superior quality and we buy exceptional beef and lamb for roasting and lamb loin chops for our menus (FM = 13).

Trealy Farm in Monmouthshire provide salami, pepperoni, pancetta and chorizo for our pizzas and bresaola made from the highest quality free range pork and traditional breeds (FM = 60). We also buy charcuterie from Native Breeds in Lydney who are true artisans, dedicated to remaining small-scale production of high quality cured, smoked, air-dried and cooked charcuterie from Britain’s native and rare breed animals. Their black pudding is awesome and we use their chorizo on pizzas as well as coppa and bresaola on the charcuterie board. (FM = 50 by road but less as the crow flies and too good to ignore).

Bibury Trout Farm supplies our freshwater trout - a working farm rearing high quality trout with ‘catch your own’ fishery (FM = 18).

Upton Smokery just outside Burford provides us with high-quality, traceable, traditionally smoked trout and chicken (FM = 30). Funky Falafel support our lunch menu with their delicious falafels and we buy Little Hollows delicious artisan pasta whenever possible (Food Miles = 11 and 30 respectively).

Naturally we cannot buy saltwater fish from within a 30 Mile Zone of Tetbury, so we work closely with New Wave Seafood whose strong ethos to protect the marine environment by working with well-managed, sustainable sources we wholeheartedly support. They supply us with line-caught fish for our specials – mainly from small Cornish dayboats that use short lines to minimize their impact and mussels from Rock.

We buy the majority of our milk, cream, yoghurt and many hard cheeses from Melissa Ravenhill at Woefuldane Organic Dairy in Minchinhampton (FM = 6). You can buy direct from the family's dairy shop in Minch. Sherston Farm sells us free-range eggs from their happy hens (FM = 6). Liz and Bryan of Godsells Cheese make handmade cheese using milk from their own herd of cows. Their “Holy Smoked” is the only single Gloucester cheese smoked over real oak chippings. The inspired team has developed a hand-stretched mozzarella which is used on our pizzas (FM = 13). White Lake cheeses is situated on Bagborough Farm in sight of Glastonbury Tor. They have a herd of around 600 goats (FM = 50, outside the 30 Mile Zone, but one of our favourites, so it stays…). Ceri and Chad from Hill End Farm and The Brinkworth Dairy are award-winning local players, supplying us great hard and soft cheeses and occasionally milk from their stress-free pedigree Friesans (FM = 11). Julianna Sedli of The Old Cheese Room makes Baronet - a rich, buttery cheese based on a reblochon recipe from the Neston Park Home Farm Jersey herd. (FM=20)

Cotswold Brewing Company is our exclusive local lager, cider and wheat beer supplier. Richard and Emma Keene changed their family's life to follow their hearts, and what they produce embodies that passion and commitment – brewed near Bourton on the Water. Try the range on our tasting paddle at the bar. They also make our house gin and vodka (Drink Miles = 27).

Our house ale is from the wonderful Uley Brewery whose small, but perfectly formed team, brew consistently brilliant ale from the natural spring water that runs through their yard (Ale Miles = 8). We always rotate through The Cotswold Lion Brewery ales on our 2nd tap (Ale miles = 20) and the third ale is a local guest ale from one of many local breweries within 30 miles.

Bow in the Cloud vineyard is 1m east of Malmesbury on a small pocket of Cotswold cornbrache soil. Keith Willingale grows 3 acres of grapes which produce the spectacular medal winning “Cloud-Nine” bubbly, sparkling rosé and the zesty and fresh 2013 blend (FM = 6).

Ice-cream, gelato and sorbets made from local fruits which reflect the seasons are by Dolcetti in Cirencester – visit their parlour in Love Lane.

We buy our speciality coffee and suck up as much knowledge as possible from the artisans and inspired roasters Extract Coffee near Bristol.

Our wine and water pichets are individual and hand-thrown - lovingly designed and made by Clive King at The Malmesbury Pottery (6 miles).

Days Cottage Apple Juice is a family run business, from the family farm, reviving a long tradition of cider and perry making in Gloucestershire. They use unusual old varieties, it is 100% pure and local and 100% naturally grown in wildlife rich orchards. Truly delicious (Drink Miles = 16).

R-Oil is a cooking oil farmed sustainably by Robert and Hamish Campbell in Stow-on-the-Wold. They have perfected the production of this new type of oil - cold-pressed rape seed oil. The result is entirely natural and unadulterated (FM = 30).

We buy excellent jams and marmalades from Ruth Cooke from Brinkworth, Wiltshire who is always experimenting with different and seasonal fruit (FM = 11).

Our delicious honey comes from The Cotswold Honey Company whose bees roam the orchards at Days Cottage (FM = 16).

The very clever people at Tracklements in Sherston supply us with many mustards. They also play a huge role in making our pizzas so special as they supply tomato sauce for the margherita bases. The yummy tomato ketchup and brown sauce is also theirs.

Where seasonally possible, we use herbs from our front garden designed by Jekka McVicar. (FM = 0)

In the bedrooms, we have delectable biscuits supplied by Beau's Bakehouse in Frampton (FM=18), natural, handmade soap from Mitcheldean Soap in The Forest of Dean and orange and vetivert body lotion from Herbs for Healing in Barnsley.