Trust the Produce.
At Mr Ragu, we believe in using ingredients from producers who prioritise healthy food and a sustainable environment. This way of producing food makes it tastier and better for you. Our process involves dedicated artisans at every stage of production to ensure the highest quality. We guarantee you a true soil to sarnie experience.
We work with local businesses because we love supporting ambitious individuals who are actively involved in pursuing noble goals. By doing so we contribute to the local economy and reduce food miles. We firmly believe that every time you spend money, you're making a choice for the kind of world you want. So come and spend your money at Mr Ragu and join us in building a tasty and flourishing world.
A few bits about our favourite suppliers.
Sorry if we’re banging on a bit about produce and soil and nutrition and sustainability. We’re pretty sure its what makes our food so tasty.
Intwood Farm.
Intwood Farm produce top quality meat from their rare breed cattle and pigs, which are raised and butchered on site. Our classic ragu is made using pork shoulder and beef shin and neck. We use the farm’s delicious sausages for our hot dogs and source all of our meat for private dining menus from them too.
Intwood Farm’s cows graze on designated ecological land as part of a partnership with the UEA. As well as habitat maintenance through grazing, the cattle dung both fertilises the soil and provides a new habitat that increases insect biodiversity.
Meadow Harvest.
Our vegetables and salad come from an organic small-holding called Meadow Harvest. By using no-dig methods Jan and Ben have created an abundant pocket of paradise on a formerly forgotten bit of land. Working with a local grower means we use seasonal produce and that the food is as fresh as possible, which makes a world of difference to flavour and nutrition.
We also love that we can get stuck in and spend Friday mornings getting our hands dirty plucking veg from the wonderful soil they have nurtured.
Wildfarmed Flour.
Wildfarmed grows wheat in an innovative way creating a regenerative flour that tastes better, is better for you and for the planet. Instead of growing a single type of wheat and feeding it with chemical fertilisers, they promote soil health by growing a wide range of wheat and other plants together. This polyculture creates a circular system where the soil becomes nutrient rich and feeds the wheat. If you don’t already love soil, go read more about this method.
The baker we get our bread from uses this flour to bake the delicious sourdough, the perfect container for our ragu.
Hodmedod’s British Grains + Pulses
In 2012 Suffolk-based Hodmedod’s decided to start pioneering the fava bean, a food that grows brilliantly in Britain but that has fallen out of fashion. They have gone from strength to strength and now produce a wide range of pulses in the Suffolk countryside. We love a pulse and use a selection of these in our delicious vegetarian ragu.
And how do we cook these delicious ingredients?
Well, in short, we are also artisans. Those long processes that a lot of people can’t be bothered to do are the reason we get up in the morning. Gino learnt his skills from his mum Judith, who is an excellent home-cook, and later from his training with Chef Daniele at Angelina, an Italian fine-dining restaurant which looked to Japanese cookery for its inspiration.
This has resulted in a cooking style which focuses on presenting seasonal ingredients in simple ways. There’s no frills, just loads of well-balanced flavours.