Leafy greens
Kale, spinach & chard
Cavolo nero, curly kale, baby spinach, rainbow chard — from Kent polytunnels, picked young for tenderness.
From the heart of British farmland and selected European growers, our vegetable range is graded by hand and cooled within hours of harvest.
Cavolo nero, curly kale, baby spinach, rainbow chard — from Kent polytunnels, picked young for tenderness.
Heritage varieties including Chantenay carrots, candy-striped beets, and honey-sweet parsnips from Lincolnshire.
Savoy and hispi cabbages, tenderstem broccoli, white and Romanesco cauliflower — field-fresh and tightly packed.
Red, white and brown onions, British leeks, and new-season wet garlic — core pantry stock for every kitchen.
Butterhead, cos, oak leaf, wild rocket, and bespoke mixed-leaf blends — packed loose or pre-washed to order.
Vine-ripened tomatoes in red, yellow and heirloom mixes; sweet peppers; and glossy aubergines for Mediterranean menus.
Garden peas, broad beans, runner beans, fine beans, and mangetout — graded by calibre for precision cooking.
Button, chestnut, portobello, and a rotating range of wild & specialty mushrooms — oyster, shiitake, trompette.
Maris Piper, King Edward, Charlotte, Anya, plus sweet potato and Jerusalem artichokes in season.
Where it makes sense, we prioritise British orchards; where it doesn’t, we work with growers who meet our sourcing standards overseas.
Egremont Russet, Cox, Bramley cooking apples, Conference and Comice pears — stored cool, never gassed.
Peaches, nectarines, apricots, cherries, plums and greengages — sourced at peak ripeness through the summer.
Oranges, mandarins, lemons, limes, grapefruit — including specialty and organic options from Mediterranean groves.
Strawberries, raspberries, blueberries, blackberries, currants — available through the British summer and beyond.
Mangoes, passionfruit, papaya, lychees, pineapples — air-freighted at peak and routed through our ripening rooms.
Table grapes, watermelon, honeydew, cantaloupe, and in-season black and green figs — hand-graded per pallet.
Hand-cut bundles, rinsed and chilled — delivered in breathable bags to preserve moisture and aroma.
Mediterranean-grown woody herbs, field-dried or fresh, trimmed for restaurant plating.
Fresh ginger rhizomes, red and green chillies by heat grade, and bundles of lemongrass — the backbone of modern menus.
Our organic range is sourced exclusively from growers certified by the Soil Association or equivalent EU/UK certification bodies. Each lot is fully traceable back to its farm, and we retain certification evidence for every supplier on our books.
For chefs and grocers chasing a particular ingredient, our sourcing team will track it down through a vetted network of UK and international importers.
Rare varietals — crapaudine beetroot, Jerusalem artichokes, blue potatoes, yellow courgettes and more.
Okra, karela, plantain, yuca, chayote, dashi, wombok — the core vegetables of world cuisines, sourced respectfully.
Need something unusual for a menu launch or event? Our sourcing team will scope availability, price, and lead time in under 48 hours.
Five box sizes, flexible delivery windows, and a weekly swap window so you always get what you actually want.
5–7 items for one person. Balanced across leafy, root, and a fruit or two.
10–12 items for a family of four — the most-loved format, with kid-friendly staples.
100% Soil Association-certified produce, available in solo and family sizes.
Seasonal fruit for offices, gyms, and kitchens that want a fruit bowl without the admin.