Gloucester Services

Meet the entrepreneurial producers supplying the services with a difference.

Established in 1920 in the Cotswolds, Hobbs House Bakery is a true family business, proud to have five generations of baking experience. Snapping at the heels of this rich heritage is Tom Herbert, Operations Director and father of four aspiring, potentially sixth generation bakers. Born with flour on their fingers, the Hobbs House Bakery family bring their ingrained passion for baking to work every day to ensure that there is a solid future for real bread.
Using traditional methods, their expert team produces an exceptional range of award winning breads, pastries and confectionery to the very highest standards. 

Trained as a baker in his native Brittany, Richard Bertinet has almost 30 years of experience as a baker and chef, as well as teaching, most recently at his cookery school The Bertinet Kitchen. It has been said that Richard has yeast in his soul.
Launched in 2007, The Bertinet Bakery now produces a range of artisan breads from Richard's award winning sourdough to spelt and rye loaves, simple sandwich loaves and authentic French baguettes. Richard's team of bakers use natural ferments for a fuller flavour and hand mould every loaf, proving them in linen lined baskets. The bakery also operates retail outlets in Bath offering a wide range of breads, pastries, viennoiserie and tarts. In 2010 Richard was named Food Champion of the Year 2010 for his work on bread and he's written two award winning books on baking: Dough and Crust.

Beau's Bakehouse is a small bakery based in Frampton-on-Severn, near Stroud. Jacqui Cowper-Smith believes in using the best possible ingredients to make the best tasting cakes. The name "Beau" comes from Jacqui's grandmother who owned her own 'Cake Kitchen' in the 1920's in New Zealand, where Jacqui grew up. Her sumptuous cakes are made with English butter, Shipton Mill flour, free range eggs from Wittantree Farm, all natural ingredients with no preservatives or artificial additives made from recipes collected since childhood.

Legges of Bromyard is a well-established Butchers and Deli based in Bromyard, Herefordshire. Spurred on by a rave review from renowned Sunday Times food critic AA Gill, "This was a round-voweled fistful of pie that knew its Ps from its Qs". The team launched a range of speciality pies specifically produced for us at Gloucester Services when we opened back in 2014. The range includes classics such as Pork, Apple and Cider Pie and Gammon and Chicken Pie.
The pies are all made on site at the bustling farm shop owned by the Legge family. All of their ingredients are sourced within a six mile radius from producers Anthony Legge knows personally.

Cerney Cheese was started and continues to be run by Lady Isabel Angus. She developed a love of French cheeses whilst living and holidaying in France. Her particular favourite was the Valençay type, which she set about producing. The first step was to persuade a local French farmer's wife to impart the basic rudiments, not easy with limited language skills. Armed with the basics, Isabel started her long and occasionally fraught experimental phase, aided by her two trusty goats Bonnie and Bella. Production and the herd of goats soon grew. The intention was never to sell to the public, just to make use of land and enjoy the feeling of self-sufficiency.
However, after moving to North Cerney in 1983, a local villager persuaded Isabel to let him sell twelve cheeses. They flew off the shelves. Cerney Cheese and the Pyramid were finally born. The butler's pantry at Cerney House was the initial production site but as the business grew premises moved to Chapel Farm in the village. This is where the cheeses are still made today by the wonderfully industrious Avril Pratt. They remain, however, true to the original hand-made recipe and process.

A Mirabelle plum tree, that year after year would shed its wonderful fragrant fruit on the pavement with no takers, provided the inspiration and catalyst for Sarah Churchill to set up her business The Artisan Kitchen. Sarah approached the owner of the tree to see if he would like to swap his fruit for some preserves and one truly local batch of jam later, The Artisan Kitchen was born. A trained chef and passionate food lover, Sarah set up Artisan in Gloucester just five years ago, making delicious award winning preserves, marmalades, pickles and chutneys, in a big copper pot bubbling away at the heart of her small Gloucestershire kitchen. Sarah uses local fruit wherever possible and regularly forages in late summer for apples, wild plums, wild blackberries, rosehips and sloes.

Muddy Wellies is a fantastic range of ales and cider brought to you from a student social enterprise at the Royal Agricultural University, Cirencester. Muddy Wellies was created back in 2007 by some forward thinking students with the aim of producing great products as well as providing financial support for other business ideas - and so began the "First Steps Fund", funded by the profits of the beer sales.
The same principle still applies today, enabling other great concepts to be developed and taken to market; hence the strapline "drinks with sole". Muddy Wellies work closely with Bath Ales and Weston's Cider to ensure they offer fabulous products of consistently high quality. The range includes Hedgehog Ale, which has a lovely long hoppy flavour with a hint of citrus and sits alongside traditional original and golden ales.

The Parsnipship produce and sell unique and original vegetarian and vegan food at farmers markets, food fairs, and music festivals.
Having worked in too many restaurants for the last 20 years, Ben Moss developed a unique style of cooking, creating wonderful things from vegetables. He set up the Parsnipship's first stall in 2007 in Cardiff and now their pies, bombs, burgers, terrines, sausages and crumbles have a loyal band of followers across the South West and beyond. Favourites include, Glamorgan Crumble, the warming Beetroot Bomb and Mushroom Bourguignon Pie.
They make hand-crafted fine vegetarian and vegan food that appeals to both vegetarians and meat eaters alike. They plan their menus seasonally striving for original food packed with big punchy flavours.
Made from grapes, harvested by hand in 2012, the team at Poulton Hill have produced a multi award winning Cotswold sparkling wine within the walls of a small family-run vineyard just outside Cirencester, Gloucestershire. 
In 2010, 8,800 vines were planted on the estate, which can produce up to 20,000 bottles of wine per annum. The team’s ambition led them swiftly on to producing a limited volume of English spirits and their first rosé wine.
Using the traditional method, they produce a sparkling wine with a delicate lemon yellow colour with a slight touch of pink. The perfect local tipple for celebrating.