This traditional salami has been made in Tuscany for centuries, flavoured with fragrant fennel seeds — originally used as a cheaper alternative to ...
View full detailsEveryone who has tried these swears by them. Offcuts, trim and odd and sods of bacon that will bring instant depth and flavour to any number of dis...
View full detailsAs you’d expect for bacon that has been fashioned by a charcutier, this is excellent and full of nuanced flavour. Ingredients All of which are org...
View full detailsAs you’d expect for bacon that has been fashioned by a charcutier, this is excellent and full of nuanced flavour. Ingredients All of which are orga...
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The building blocks of a good kitchen, all in one box. The stuff you always need, from producers who do it properly: Sam's pasture-raised eggs, pasture-fed organic milk and 24-hour incubated yoghurt from Kingsbridge, Ed's hand-patted organic Guernsey butter and Nick's pasture-fed organic beef mince.
Fabulous flat fish, sweet and firm. Steam, bake, pan fry or grill. Gutted.More about Marc & Jim.
Stunning, and an English classic. Firm flesh, brimming with flavour. You really can’t beat a meunière….. Gutted. More about Marc & Jim.
A winter British delight. There’s a load of it in our waters, and it’s truly delicious as well as being super sustainable. The Spanish say to cook ...
View full detailsA fabulous alternative to cod, which by no means takes second billing. In fact, this is the fish that the fishermen hold back for themselves…. More...
View full detailsMild and moist, tender and buttery, this amazing fish will surprise and delight you. Wild bass are a world away from the sad little uniform farmed ...
View full detailsA winter British delight. There’s a load of it in our waters, and it’s truly delicious as well as being super sustainable. The Spanish say to cook ...
View full detailsDelicate, white flesh. Pan fry, or batter and serve with chips. More about Marc & Jim.
St Pierre or San Pedro to our continental pals (our English name for it being a bastardisation of the French ‘jaune dorée'), this fish is all about...
View full detailsTruly, the King Of The Sea. Pan fry or barbecue whole over wood, Basque-style, just like BRAT’s Tomos Parry. Gutted.More about Marc & Jim.
The building blocks of a good kitchen, all in one box. The stuff you always need, from producers who do it properly: Sam's pasture-raised eggs, pas...
View full detailsA proper introduction to Britain's best wild fish, chosen by Caroline's team from what's been landed that week by small day boats in the South West...
View full detailsTen varieties of organic seasonal veg, sourced from Richard's farm in Cornwall's Lynher Valley and fellow Wylde producers. A proper spread of what'...
View full detailsCrisp at the edges, chewy and bendable in the middle, with an almost brownie-like flaky top and a subtle sourdough tan...
View full detailsA mix of heritage varieties in shades of red, purple and golden each with its own subtle flavour and texture. Roast with the skins on for maximum...
View full detailsAn English bastardisation of the French ‘limande’ (as opposed to anything to do with citrus fruits), lemon sole is great baked with cockles or simp...
View full detailsSeven varieties of organic seasonal veg, almost entirely from Richard's farm in Cornwall's Lynher Valley. A compact, well-rounded box of what's at ...
View full detailsWonderfully rich meat to slow cook for hours and hours. Massively adaptable, this underrated cut works as well in classic European stews as it does...
View full detailsDense, sweet and the king of winter squash. A thick blue-grey skin hides vivid orange flesh that roasts beautifully: nutty, rich and almost chestnu...
View full detailsA handsome late-Victorian English classic. A cross between Cox's Orange Pippin and Peasgood Nonsuch. Sweet, aromatic and with a honeyed, pear-like ...
View full detailsWhole tenderloin, a beautiful canvas for all sorts of flavours and styles. Be careful not to overcook. More about Helen.
Slow roast and rest well, just like you would lamb. Truly delicious. More about Rachael & Jonny.
Coarse ground, 100% pasture fed organic beef mince, approx 10% fat.More about Rachael & Jonny.
Live, fermented, and organic. A staple in North African cuisine, this harissa is a smoky, lemony, medium-hot chilli sauce packed with depth and com...
View full detailsPerfect for salads or cooking, these Isle of Wight tomatoes are seriously versatile. More about Carl.
Vitamin packed frilly brassica. Sauté with garlic and butter, steam it, crisp it in the oven with salt or turn it into pesto (really). Mainly just ...
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There is nothing that compares to Wylde market. The flavours, the choice, the quality and the care shown by the farmers, fishermen, artisan producers, and team at Wylde, is second to none. Being able to share produce in the box with family and have us all talk about food, is a beautiful thing and a great distraction in a busy world. Friday delivery day is alway a good day.
Andy
I've been using Wylde for a number of years and have been consistently impressed.
Their commitment to sustainable practices, high quality produce, conscious packaging and exceptional customer service ticks all the boxes I look for when shopping.
As an eco-business owner, it's good to see other companies on the same mission to to eat and live better.Â
Rosanna
Our family have been shopping with Wylde for a few years and can't imagine life without it now. We now do our weekly shop through Wylde, confident that everything has been carefully sourced and selected with no nasty additions or processes involved. Exceptional quality and it is wonderful to know that we're buying direct from people who care about the food they're producing. The Wylde customer service is warm, thoughtful and incredibly responsive too.
Joanna
I sat opposite an off duty chef at a dinner recently.
He was telling me how much he enjoyed cooking at this time of year, and I couldn’t help but agree.
We’re at that fleeting, magical point where autumn delights sit alongside the last of summer’s produce.
Hands up. I declare a conflict of interest. The van Tullekens are Wylde customers. But that isn’t why I’m writing ths.
I’ve just finished reading Xand van Tulleken’s new book, Make Me Well. It’s an important book. Very important, in fact. It’s also entertaining, and at times very, very funny.Â
Times can be tough on small-scale organic and regenerative farms these days.
It’s another reason our producers are so appreciative that you go Wylde.
But here’s the question — do you think your friends will go Wylde too?
