GO STRAIGHT TO THE GROWER
A unique supply chain built on direct relationships, secured through scale.
Our supply chain bridges the gap between the opaque distribution channels and wholesale markets that dominate, and fiercely localised farm gate schemes and grower markets. This gives our sourcing the transparency of direct grower relationships with the flex and impact that can only be achieved through scale.
HOW WE SOURCE
RELATIONSHIPS, NOT TRANSACTIONS
We have spent near 20 years building direct relationships with growers. Refusing to lean on second-hand opinions, we source produce based on face-to-face encounters, tasting fruits and vegetables at their origins. This means more than just knowing our growers by name; it means spending time together out in the field and around the kitchen table. We trust that they are committed to the health of their land and flavour because we have evolved together.
HUBS IN EACH REGION
Each grower is connected to a sourcing hub in London, Paris, Milan, Barcelona, New York, LA, Melbourne, Miami or Copenhagen. Global in scale, our sourcing is local in function, with hubs reaching out to growers in a capillary network. Constant dialogue with our growers makes us nimble and allows us to better withstand global and local shocks. Like exercising a muscle, we’ve got the kind of flex that comes from putting natural variation and human connections first, on a daily basis.
PUSHING BOUNDARIES
From making growing plans to offering interest-free loans, we support growers to improve their methods or scale up what they’re doing right without compromising on flavour. Our sourcing also shapes demand, uprooting deep-set conceptions of food. Green Citrus; Winter Tomatoes; Sand-forced Radicchio — all unheard of or fiercely localised before we stepped in. Now, they’re stand-alone terms on the most innovative menus.
WHAT WE LOOK FOR IN OUR GROWERS
We measure the impact of a grower’s practice on an individual basis. This approach is logistically complex but it means we have real insight into how our growers are actually farming. Fundamentally, we work with growers driven by flavour. More specifically, we look for growers committed to at least one of the following:
TRADITIONAL METHODS
We support growers who continue to farm according to traditional methods, not just because the resulting produce tastes better. Many of these practices along with the plants and systems that depend on them are dying out. We see them as incredibly valuable pieces of our human heritage.
Robert is the fourth generation of the Tomlinson family to traditionally force rhubarb in West Yorkshire. The process is long and intense but produces spears so exceptional that the region has been dubbed The Rhubarb Triangle. Robert's innate skill and artistry is a valuable piece of the UK's flavour and food heritage.
Robert harvesting Forced Rhubarb
West Pudsey, Yorkshire
ACCESSIBLE SCALE
We believe that growers can produce at scale without depleting the earth’s resources, a farming model we've called Accessible Scale. Growers specialise in a single plant, or just a few plants, but commit to the care of the land, biodiversity, flavour and nutrition above all else. This model is scalable by nature of its specialisation but does not harm the land in the way that intensive monocropping would.
The Bautista family have been growing dates organically in the Coachella Valley, California, for 20 years without chemicals, without big machinery, and with an unwavering focus on quality. Even as they scale, flavour remains their barometer for success.
Alvaro's Bon Bon Date Trees
Mecca, CA
BIODIVERSITY
Biodiversity is the variety of life on our planet. Our growers actively encourage bacteria and fungi, grasses, trees, insects and mammals on their land: all working together as part of one, vibrant ecosystem.
Chris and Helen grow an incredibly diverse selection of vegetables on their one acre farm in the mountain ash forests of the Yarra Ranges. Committed to chemical-free, organically-led cultivation, they rapidly turn over their beds and plant a good deal of flowers to feed into the biodiversity of their farm.
Chris at Timbarra Farm
Yarra Ranges, Melbourne
SOIL HEALTH
Unhealthy soils are both a symptom and a cause of climate change, just as investing in soil health can be a tool for restoring climate stability. We look for healthy soil that absorbs and retains water, captures and stores carbon and houses the microbes that help establish nutrient-dense crops.
Set just under 5km from the beach, François’ sandy-silt, mineral-rich ground in Dunkirk is ideal for root vegetables. Silt is the key to rich and humid soil, making it productive, whilst sand gives taste and tenderness to the roots.
François' Sandy Carrots
Les Hauts de France, Dunkirk
MINIMUM INTERVENTION
Working with the seasons means steering away from artificial inputs — lighting, heating and chemicals — and retuning to the shifts we see in nature every day. On occasion, minimum intervention growers may use synthetic fertilisers and pesticides as a last resort.
Marc and Vincent represent everything we look for — fourth and fifth generation fruit growers preserving traditional methods while investing in ecosystem diversity. Early in the season, they treat their cherries just once with an insecticide. This is a compromise they have to make in order to protect the diversity and quality they have worked so tirelessly to cultivate and to bring us phenomenal fruits year after year.
Marc picking Reine Claude Dorée plums
Montauban, Toulouse
SEED SELECTION
Where yield, shelflife and uniformity drive commercial seed breeding, our growers select seeds for flavour. Some preserve heritage varieties — safeguarding incredible flavours for the future. By saving seeds from their best-performing plants year on year, their crops become uniquely suited to their growing environment. Whether hybrid or heritage, complexity and diversity are our yardsticks for quality.
Raffaele grows his Cuore del Vesuvio Tomatoes from a seed that is over two generations old. Cut horizontally and you'll see dense, rich and meaty flesh — characteristics Raffaele has honed over the years.
Raffaele's Cuore del Vesuvio
Torre del Greco, Campania
BEYOND FRUIT & VEGETABLES
We extend our sourcing beyond fresh produce. We work with deli, dairy and dry foods producers who share our commitment to provenance. Plus, we make our own prepped range, juices and whole grain, sourdough bread. By broadening our sourcing, we can have a greater impact on the food system.
DELI, DAIRY & DRY
From Neal's Yard Dairy to Original Beans, these goods represent a community of independent producers whose skilled combination of traditional methods, cutting-edge technology and innate artistry are challenging the norm.
OUR SOURCING DEEP-DIVE
Voir tout
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.
PEAK SEASON BOX
United Kingdom
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