Whole Marketplace

Somewhere between a butterhead and a crisphead, the best of both worlds. Crunchy enough for a proper salad, tender enough to wrap around anything y...

Made by slowly heating whole garlic bulbs until they transform into something deep, sticky and sweet. Rich, umami-packed and a world away from the ...

Crisp, compact and the undisputed workhorse of the salad drawer. Perfect halved and griddled with a drizzle of olive oil if you're feeling fancy.  ...

Everything you love about oakleaf, with a splash of burgundy drama. As pretty on the plate as it is in the bowl.   More about Carl.

Diverse, irregular and full of deep flavour, these tomatoes are a world away from the bland uniformity on offer in the supermarkets. Grown on the I...

Grown in the Isle of Wight these little cherubs will put a smile on everyone's face. More about Carl.

Chop and use raw for salads and salsas, or cook as you would any onion. More about Carl.

A wonderfully versatile vegetable. Thinly slice, grill and serve with sea salt and lemon, grate it raw into summer salads or use it to make a beaut...

Kale’s good looking Italian exchange student. Ideal for Tuscan bean stews, fried in butter, added into soups, stews and mash to pack a beautifully ...

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 ...

Tiny, tender and picked young for maximum sweetness. A mix of shapes, colours and varieties - beautiful halved and charred on a hot griddle, or roa...

Flavour like you’ve grown it yourself. And don’t forget to put a slice in your G & T.   More about Richard. 

Diverse, irregular and full of deep flavour, these tomatoes are a world away from the bland uniformity on offer in the supermarkets. More about ...