La Locanda, Italian Restaurant, Gisburn, Lancashire

Our Local Suppliers

Over the years of owning their restaurant in Lancashire’s Ribble Valley, Cinzia and Maurizio have formed good friendships and alliances with many local food and drink producers, and suppliers. In fact, one of the reasons they actually first decided to settle and open the restaurant in Lancashire was because of the profusion of fabulous produce they found when they first moved here.

At La Locanda, they see great local produce as one the key things that really sets them apart from the majority of other restaurants. The quality and diversity that’s available really makes a difference to the dishes they create, bringing flavour and character that just wouldn’t be possible with intensively farmed produce or mass-produced ingredients.

Below you’ll find a selection of the hard working producers they collaborate with, many of whom whose produce you’ll find available to buy from local farm shops, farmers markets and higher quality retailers.

 

J Frankland – Farmer

Jimmy Frankland has supplied La Locanda with high quality milk, cream and free-range eggs for many years. A local farmer, also based in Gisburn, Jimmy keeps a relatively small herd of dairy cows and maintains high welfare standards for, both, his cows and chickens.

Dairy cows in a milking shed, local produce at La Locanda

Gazegill Organics – Meat, Raw Milk

When it comes to animal welfare, land stewardship, sustainability and the environment, the Gazegill Organics ethos is second to none! Situated just three miles from La Locanda’s front door, when it comes to organic, pastured and traceable  meat, Gazegill Organics has been their supplier of choice for a number of years. All of the beef is from Aberdeen-Angus and other indigenous breeds of cattle, which has been aged for a minimum of 35 days. They also supply the restaurant with excellent quality, Shorthorn Rose Veal, which has been reared free-range for at least six months. The lamb they supply is from the rare breed, meadow-reared, Hampshire Down and the pork is also rare breed, such as, Oxford Sandy and Black, and Tamworth. Gazegill also supply Maurizio and Cinzia with raw milk, wild flowers and organic herbs.

Maurizio with the goats at Capra Goats Cheese, just one of the many local producers supplying La Locanda,

Gill McManaman – Capra Products

Also based in the Ribble Valley, Gill and Martin McManaman have been lovingly farming their 100+ herd of goats here, since 1999. Often a feature in Maurizio’s ‘Ravioli con Formaggio di Capra’, their goats cheese is quite unlike many commercially produced varieties and renowned for its wonderfully creamy taste and texture, and the lack of a sour tang that’s often associated with goats cheese.

Goats cheese production is seasonal, with kidding taking place between January and June, so a smaller side of their business is selling goat meat. Enjoyed by over 70% of the world’s population, goats meat is much lower in fat, calories and cholesterol than most traditional meats, and has a great flavour too! Gill can be found selling her produce, including goat meat, at many of the North West’s farmers markets and food festivals.

Gill McMannaman of Capra Goats Cheese with Maurizio, AgriChef at La Locanda

Johnson and Swarbrick – Chicken and Duck

Established by the late Reg Johnson, along with his step-brother, Bud Swarbrick, back in the 1960’s, Goosnargh chickens, ducks and geese are reared just on the edge of the Ribble Valley. Long time favourites for many of the country’s top chefs, the birds are reared in small flocks, with double the required space, and fed on Reg’s own recipe special feed. This, along with the high welfare they receive, means that the birds produce a uniquely flavoured and beautifully tender meat.

Maurizio with Ian Scott of Scott's Game, Earby, another of the many quality local producers supplying La Locanda,

Ian Scott – Scott’s Game

Scott’s Game is La Locanda’s supplier of top quality game, the majority of which comes from Gisburn and the Ribble Valley, and the rest is from fully traceable sources in Scotland. Based less than five miles away, Ian has been a trusted local supplier to the restaurant for several years.

 

Maurizio with Ian Scott of Scott's Game, a local supplier to La Locanda, Gisburn

AO Seafood Ltd – Fish and Seafood

Established since 1947, AO Seafoods source the highest quality fish and seafood from UK ports on a daily basis. This guarantees the freshness Maurizio has come to rely from Adrian and is also why the fish and seafood dishes are always so popular at La Locanda!

Like ‘Spaghetti allo Scoglio’, a delicious combination of king prawns, mussels, clams and calamari, all cooked en papillote to produce a tasty aromatic treat you’ll definitely want to come back for!

Fresh produce at La Locanda - vegetables are from a local wholesaler who sources from many Lancashire farms

B Cookson – Fruit and Vegetables

Although some fruit and vegetables have to be sourced from Italy, in order to maintain the authenticity of the dishes, Maurizio buys a large quantity from a wholesaler based in Preston. B Cookson are renowned for the quality and freshness of their produce, and they have a large selection of seasonal fruit and vegetables grown by Lancashire farmers.

 

Fresh vegetables used at La Locanda

Heritage Kitchen Preserves – Jams and Chutneys

 

Derek Jones is a well known figure on many of the North West’s farmers markets and food festivals. Producing a range of handmade jams and chutneys just 20 miles away, in Bacup, he has worked closely with Maurizio to produce recipes specially created for various dishes on the La Locanda menus.