The people who feed the Galley.

Day-caught fish, landed overnight. Our head chef or sous is on the phone to the harbour most mornings. Turbot, brill, john dory, lemon sole, plaice, monkfish, and whatever else has come off the boats.

Our second day-boat source, alongside Brixham. Sea bream, hake, red mullet, mackerel, pollock, and the occasional line-caught bass arrive multiple times a week.

Our local butcher, a few doors up Fore Street. The kitchen walks up the road for what it needs — pork, lamb, bacon, sausages, charcuterie. Same family for years.

Native-breed beef from a small Devon producer. The beef starter on the current menu is built around what they bring us — pasture-raised, dry-aged, simply cooked.

Matt's family-run dairy. Milk, cream, butter and yoghurt — every day, on the doorstep. Han has been up to the farm; the visit is on the restaurant's socials. The reason the rice pudding tastes the way it does.

The town greengrocer at the heart of Fore Street. Vegetables, salads, herbs, fruit — what they have in stock that morning is what shapes the lunch service.

Our cheese merchant, a few doors away on Fore Street. One of around seven specialist cheese shops in the South West, and a champion of local, independent, family-run producers. The cheese plate rotates weekly with what they're cutting.

Family-run grower of micro herbs and edible flowers. Picked to order — what arrives in the morning goes on the plate that night.

Rope-grown mussels from the Fowey estuary. They've been our mussel supplier for more than a decade.

Handmade ice creams and sorbets. Delivered twice a week in small quantities. Clotted cream, sea-salt caramel, raspberry sorbet, honeycomb — rotating.

Real Madagascar vanilla paste, made just up the road. It goes into the panna cotta, the custard tart, and most of the puddings.