Whole Marketplace

A lovely Lean and flavoursome cut, ideal to dip in breadcrumbs for schnitzel, or simply pan fry. More about Helen.

Works just as well with eggs over brunch as it does with red meats like venison, or in a bread roll with one of Nick the butcher’s amazing sausag...

Underrated and full of depth. Slow braise low and long for a rich, gelatinous stock or a deeply savoury ragù that clings beautifully to p...

We haven’t seen breasts this big since….(insert immediately cancellable comment here). In all seriousness, these incredible duck breasts are...

Perfect for winter week nights, or long Sunday lunches accompanied by lashings of red wine. Be sure to salt the skin to help it crisp. Fabul...

Muscular, earthy and wonderfully textured. Before cooking, trim away any fat and remove the inner membrane - a quick job that's well wor...

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...

Proper bagels with a sourdough soul. Chewy crust, dense crumb and the malty warmth of barley running through them. Toa...

Grill it, fry it but mainly just try it. It's amazing. This halloumi style cheese is handmade in small batches using unpasteurised milk from a sing...

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...

Classic continental style yoghurt with real body. Unhomogenised, with a creamy layer on top. Simply delicious. More about Matt & Dan.

Skinless and boneless for ease, these flaky fillets come from responsibly fished wild Pacific salmon. Clean tasti...

Wild grey mullet has a unique earthy flavour and soft flesh. It pairs beautifully with capers, vinegar, and parsley. Frozen items may arrive with ...

Sweet and vibrant, they’re perfect for adding a burst of freshness to salads, pastas, and classic pea and mint soup. More about Richard.  

Whether over an open wood fire, charcoal smoker, or a domestic oven, brisket is all about low n' slow - try it Texan style. More about Rachael &...

The longer, milder, more elegant cousin of the round red. A gentler heat that's perfect for dipping, pickling or eating whole with a smear of somet...

A beautiful sausage, perfect for a hearty breakfast or a classic bangers and mash. IngredientsAll ingredients are organic except those noted with*P...

Peppery, crunchy and impossible to resist. Eat raw with good butter and flaky salt, or slice thinly into a sharp, bright salad. More about Carl.

Beautiful, succulent bone-in meat. Roast it, barbecue it or do it low n' slow. Just fabulous. The hogget is the best of both worlds, halfway betwee...

A British favourite, and such a brilliant mid week dinner. Cut from the loin, these chops are tender and packed with flavour. Sear, and then transf...

Live, fermented and organic houmous. Deliciously garlicky, with whole tahini and extra virgin olive oil. Packed full of live bacteria. Perfect to h...

Fresh octopus tentacles, potted by Andy from his day boat Melanie, landing into Plymouth. Raw and ready to prepare. Grill until charred, braise low...

Zingy, nutty and salty, sea spaghetti is an amazing addition to salads or even mixed with classic spaghetti. Allergens: May contain traces of Fish,...

A soft, zesty cashew ferment made with whole preserved Sicilian green lemons, cold pressed olive oil and aromatic dill. Bright, creamy and full of ...