FRUIT, VEG & FUNGI

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

A bright, rounded blend of Emily and Harry’s organically grown Russets, Rajka, Bramleys, and Sunset apples. Pasteurised. IngredientsAll ingredien...

Naturally sweet and beautifully tender, organic Kalibos cabbage. Grown in the sunshine and picked at their peak, they’re perfect for fresh salads,...

Chop and use to decorate meat and fish dishes, or toss into a salad for a bit of extra bite. More about Sam & Sarah.

Traditionally favoured by the Irish, wild dulse flakes boast a rich, slightly spicy flavour and a soft texture. Perfect for sprinkling on fried egg...

Bugs Bunny would certainly approve... Without tops.  More about Richard.  

Similar flavour to a long courgette, its shape makes it perfect for roasting or hollowing out and stuffing.  More about Richard. 

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...

Hugely popular in the South United States, collard greens have African origins. With a deliciously - and ever so slightly - bitter edge they’re ext...

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 ...

Embedded into many culinary traditions, purple kale’s earthy beauty captivates both the eye and the tastebuds.More about Richard. 

Baby leeks are the charming little siblings of the allium family. Perfect for adding a subtle, sweet flavour to your dishes. Sauté them in olive oi...

Delicate and tender, they’re perfect for steaming, sautéing, or adding a crisp, green touch to salads and sides More about Richard. 

Crisp and sweet, these versatile beans are great steamed, stir-fried, or added to casseroles for a fresh, crunchy bite.More about Richard. 

Fresh, crisp and naturally grown organic runner beans. More about Richard. 

With a deep, umami, salty taste, this mix of kelp and sea spaghetti is a great introduction to seaweed. It is a superfood, best used like a seasoni...

Sea salad is a beautiful vibrant mix of dulse, ocean greens and nori flakes. Sprinkle onto cooked or raw dishes.  Allergens: May contain traces of ...

Also known as carrageen, this extraordinary plant is having something of a ‘moment’. Makes a great thickener of soups and stews, as well as an exce...

Fresh tasting ocean greens. Excellent fried - as Chinese crispy seaweed - or equally good raw in a salad. Allergens: May contain traces of Fish, Sh...

‘Kombu’ to the Japanese who hold this plant in very high esteem, kelp abounds in the UK and we should all be eating much more of it! Deep umami fla...

Sometimes described as ‘vegan bacon’, dulse has a rich, umami taste that has long been favoured in Ireland. Allergens: May contain traces of Fish, ...

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

Not pickled — yet. These are the fresh cucumbers themselves, ready for you to brine, spice and jar however you like. Around 6–9 per bag, perfectly ...

Not your average courgette. Deep ridges, firm, rich, and perfect for fritters. More about Richard. 

Bright, crisp and beautifully tender. As good lightly steamed as they are straight from the pan. More about Richard. 

Sweet, crunchy and impossible to miss. A little colour goes a long way. More about Richard. 

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...

Sweet and green with a honey-like flavour. The taste of a British summer. More about Gary and Caroline.

Sweet, juicy and properly ripe. That perfect balance of tart skin and soft, jammy flesh. More about Gary and Caroline.

Creamy flesh, lightly waxy texture and plenty of flavour. Brilliant baked, boiled or mashed. More about Richard.