The RAF Club’s Executive Chef Michael Dutnall goes the extra mile to source the very best of British produce, and we’re proud to have the opportunity to work with some wonderful suppliers. We also think it’s important for members to know the origins of the ingredients you enjoy in our Dining Room and the rich history of many of our suppliers.

These include H.Forman & Son of London, who have refined Scottish smoked salmon to their very own London cure since 1905. We buy rare breed “Middle White” pigs from Huntsham Farm, and Packington Farm in Staffordshire provides our free-range chickens. We also select award-winning British cheeses such as Tunworth, Golden Cross, Cornish Yard, Wookey Hole Cheddar, Oxford Blue & Oakwood smoked Cheddar.

Be sure to stop by the Dining Room next time you’re visiting the Club for more information on these suppliers and to sample the very best of British.