Jeremy Clarkson’s pub, The Farmer’s Dog, isn’t just a place for a pint – it’s a bold statement of support for British agriculture. He envisioned a haven where every ingredient, every drop, hailed from the farms and producers of the United Kingdom.
The ambition was absolute: 100% British produce. Clarkson even famously turned away a customer’s birthday cake for failing to meet his stringent standards, demonstrating a commitment that bordered on the zealous. But even the most dedicated ideals encounter reality.
A surprising exception emerged – tonic water. The essential ingredient, quinine, simply cannot be cultivated within Britain’s borders. Clarkson, with characteristic candor, acknowledged this single, unavoidable compromise on the pub’s official announcement.
He detailed the extensive lengths taken to source locally. Pork, beef, lamb, venison, milk, butter, eggs, vegetables, and fruit all proudly bear the “Made in Britain” label. Even the cooking oil is sourced domestically, a testament to his dedication.
The quest for a truly British experience led to some amusing considerations. Rather than offer a gin and water – a less-than-appealing alternative – he conceded to the necessity of importing the one crucial ingredient for a proper G&T. He playfully imagined serving lemon slices replaced with turnip or potato peelings.
Clarkson drew a firm line at certain imports, however. Avocado and Coca-Cola are conspicuously absent, replaced by British-made fizzy drinks crafted from homegrown fruit and robust British tea. He even boasts a British wine selection, challenging conventional expectations.
Initially, even ketchup was deemed unacceptable, a potential source of discontent among chip enthusiasts. A sign politely informed patrons not to ask. But Clarkson wasn’t one to leave a culinary gap unfilled.
The pub now proudly serves a 100% British tomato ketchup, a remarkable achievement born from sourcing Isle of Wight tomatoes, Hampshire apple cider vinegar, Essex salt, and British sugar, blended with rosemary, carrot, and onions. It debuted at his Diddly Squat Farm Shop, inviting a taste test against the industry standard.
This isn’t simply about serving food and drink; it’s about a deliberate choice to champion British farmers and producers, creating a unique pub experience rooted in national pride and a commitment to local sourcing.
