Whole Marketplace

Live, fermented and organic brown sauce. Rich, dark, naturally sweet and spicy. Millions of bacteria per serving. Perfect alongside some organic eg...

Live, fermented and organic sweet curry sauce. Made by fermenting whole fruit and veg in spices and blending. Millions of bacteria in every serving...

Live, fermented and organic ploughman’s pickle. Dark, sweet, sour, bold and punchy. Millions of live probiotic bacteria per serving. Perfect to pai...

Live, fermented and organic piccalilli. A mellow, sour and spicy take on the classic. Millions of bacteria per serving. Pair it with smoked Pitchfo...

Our live, fermented and organic Mexican black beans. All the flavour of refried beans in a fermented condiment. Packed full of live bacteria. Make ...

A savoury granola made from 100% organic, activated seeds and grains with a bold, umami rich seasoning. Perfect for sprinkling over salads, soups, ...

A fermented cashew dip that’s soft and spreadable. Made with whole fermented chillies, spearmint and dried sumac berries, this beautiful ferment ha...

A lightly sweet, nut free and naturally gluten free seed granola made with organic coconut, seeds and warming spices. Sweetened with organic mapl...

Crisp and golden. Baked in small batches with lashings of extra virgin olive oil to a traditional recipe inspired by traditional seafarer cra...

Pole and line caught skipjack tuna, packed simply in spring water to let the natural flavour of the fish sh...

No skin, no bones — just pure, responsibly fished Pacific Red salmon. Caught by local boats during the annua...

Deeply savoury, gently spiced. A classic topping for your homemade sourdough pizzas or just a really great snack.   Ingredients All ingredients a...

Purple-skinned, honey-sweet and grown in Gary and Caroline's orchard in Staverton. A reliable early plum with a delicate flavour — eat straight f...

A showpiece for the adventurous. The head carries pockets of incredibly rich, gelatinous meat. Grill until the cheeks turn soft and yielding. Not f...

The collar sits just behind the head and is loaded with rich, succulent meat that falls apart when cooked. Grill or roast until charred and caramel...

Meaty, full of flavour and often overlooked. The ribs carry generous flesh between the bones — grill until charred or braise until tender and eat w...

Rich, marbled and meltingly tender. The belly fin is one of the most prized cuts on the tuna — silky with fat and extraordinary eaten raw or barel...

Lean, firm and deeply flavoured. The tail is the hardest-working muscle on the fish, giving it a dense, meaty texture that holds up beautifully ...

Fine, delicate flavour from its diet of crustaceans. The Romans went mad for it, and the Spanish still do. Pan fry to best enjoy its rich, flavourf...

The sister cheese to Renegade Monk — same family, different temperament. Where the Monk leans into its ale-washed rind, the Nun pushes harder on th...

A barrel-aged sheep's milk feta, made in Somerset with a Mediterranean soul. Salty, tangy and crumbly with a depth that comes from slow ageing — ...

Beautiful portions of slow grown, organic Hubbard chicken legs. More about Ross. Packed by Harry & Emily, Haye Farm. 

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

  Teeming with beneficial bacterias and yeasts, kefir is arguably the best thing you can do for your gut. And it simply doesn’t come any better tha...