OPEN WEDNESDAY - SATURDAY 9-3 · SUNDAY 9-2
SUTTON MANDEVILLE, SALISBURY | FREE PARKING | DOG FRIENDLY
Our Story.
At The Stalls, who we are today is shaped by where we’ve been and what we’ve seen. Before returning to Anna’s family farm, Maggie and Anna’s stories were forged far beyond the world of hospitality.
The Stalls grew from a shared belief that food, coffee, and community should be thoughtful, local, and deeply connected to place. Before returning to the farm, Maggie and Anna spent years working beyond the hospitality world gaining experiences that continue to shape how we work today.
Maggie and Anna spent years working with non-profits, sailing across the globe to research microplastic pollution. Their travels took them to remote communities where human impact was most visible, educating people about circular economies and immersing themselves in diverse food cultures. Along the way, one thing became increasingly clear; the lack of attention given to food miles.
Returning to Anna’s childhood farm, they brought this perspective home. Today, The Stalls exists to celebrate local producers and community, with a strong commitment to sustainability, thoughtful sourcing, and reducing single-use plastics — without compromising on quality or warmth.
Thoughtful Food & Coffee
Quality begins long before it reaches the plate or cup. We focus on seasonality, provenance, and careful preparation while choosing ingredients and methods that respect both flavour and origin.
Local First
We work closely with local farmers, producers, and suppliers wherever possible. Keeping food miles low and relationships strong is central to how we operate.
Sustainability, Practically Applied
Sustainability guides our decisions; from reducing single-use plastics to mindful sourcing without compromising warmth, generosity, or experience.
Calm, Considered Hospitality
Whether you’re joining us for brunch, an event, or a workshop, we value clear communication, thoughtful service, and spaces that feel genuinely welcoming.
Spaces with Character
Our café and event spaces are designed to feel relaxed and lived-in, places where people can gather comfortably, celebrate meaningfully, and stay a little longer.
These values don’t just guide us, they shape every cup we pull, every menu we build, and every event we host.
What Guides Us
Whether we’re behind the counter, in the kitchen, or hosting your event, we care deeply about making every visit to The Stalls feel relaxed, welcoming and memorable.
Harry Campbell & Georgia Delaney
Executive Chef & Sous Chef
Leading menu development for both the café and events, with a focus on seasonal produce, thoughtful sourcing, and well-executed service.
Maggie Kerr
Events & Operations Lead
Guiding each event from first enquiry to final clear-down, ensuring everything feels effortless.
Kezia Hooper-Closier
Café Manager
Overseeing daily service, team training, and the details that make every visit run smoothly.
Anna Strang
Logistics & Site Operations
Managing logistics, layout, and setup so every space works beautifully and functions flawlessly.