Our News

For those that are planning their Burns Supper this weekend, we have all the traditional components of the meal to celebrate Scotland’s National Bard. For Robert Burns birthday on Sunday 25th January, we are ready and fully stocked of neeps, tatties and haggis. Our swede (known as a turnip in Scotland and other celtic regions) is coming from Chapel Farm… Read More »

As if by clockwork, our growers in the UK and on the continent have tipped out of the chaos of the Christmas rush and straight into the first proper deep freeze of the season. Conditions in the fields are extremely challenging this week. Speaking to our UK growers yesterday, many were out harvesting in icy,… Read More »

We hope you have had, or are still enjoying, a restful festive break. If, like us, you are starting to crave something fresher after a few days of rich seasonal food, our friends at fellow co-operative UniVert in Provence have come up trumps this week. We have a really lovely range of lettuces from them… Read More »

As the nights further draw in and November pushes on towards December we start to think it’s about time for our annual spud social. 30 of us staff, friends and family gathered excitedly for an evening to celebrate the potato, part fun, part serious research into cooking qualities. We try to keep it fresh and… Read More »

It’s a citrus extravaganza at the moment and it’s sometimes difficult to know what to do with some of the fruit we only have available for a short time. Limequats and kumquats can both be eaten raw and whole. Kumquats with their sweet peel and tart flesh are perfect for marmalades, chutneys and compotes. They can… Read More »