Made from pork belly, this is an Italian classic. Rich slices of delicious fattiness. Aged for several months to produce an exceptional texture and...
View full detailsA sumptuous selection of charcuterie. Includes Organic coppa IngredientsAll ingredients are organic except those noted with*Pork, salt, white peppe...
View full detailsThe Spanish classic, sliced and ready to eat. Tasty, tangy and spicy pork sausage warmed with paprika, sweetened with fennel and then air dried. In...
View full detailsThis traditional salami has been made in Tuscany for centuries, flavoured with fragrant fennel seeds — originally used as a cheaper alternative to ...
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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.
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 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 detailsSlow 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 ...
View full detailsA mix of wild fish. The blend changes with the catch, so every bag is a little different, but always full of flavour and ready for your pie, cho...
View full detailsClean, fresh and a quiet workhorse. Lifts sauces, soups and salads — the herb you don't notice until it's missing. Â
Laid by pasture raised and organically fed hens on Sam’s farm in Cornwall, these eggs are known for their rich flavour and vibrant golden yolks.Mor...
View full detailsCreamy and delicious - this is milk as it should taste. Non-homogenised (Google why this matters) and gently pasteurised at 64 degrees, once you've...
View full detailsDelicate, white flesh. Pan fry, or batter and serve with chips. Frozen items may arrive with you partially or entirely defrosted. More about Caroline.
Beautiful, slow grown, organic Hubbard chicken. Prepared spatchcock style for hassle free and more even cooking. More about Ross. Packed by Harry ...
View full detailsSharper and more refined than black, without the dark specks. The choice for light sauces, fish dishes and mashed potatoes.
Bright, cool and refreshing. A natural with lamb, stirred into yoghurt, or steeped as a simple tea.
Jet black on the outside, sharp white on the inside. Much bolder than its pink or red cousins: peppery, earthy and with a proper bite. Grate raw...
View full detailsJanuary King has the leaves of a savoy with a red/purple tinge. Sweet and crisp. More about Richard.
Wild mackerel, hot smoked with a little salt and nothing more. This is a fantastic British delicacy. Mash or blend with cream cheese, crème fraîch...
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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?
