Our whole approach is built around flavour, and although this alone sets us apart, it is our understanding of flavour that makes us truly different. We understand flavour as a sensory experience that engages all five senses, ultimately ending with taste. Here are just a few of the signs we look for when picking our fruit & vegetables.

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  • Bull's Heart tomato with scars


    The natural scarring of heritage tomato varieties, such as our Ligurian Bull's Heart, grown using seeds saved each season by the grower.

  • Cavolo Nero harvesting


    The softer stem of our Italian Cavolo Nero, easily dented when pressed with a finger nail, that can be cooked and eaten with the rest of the leaf.

  • Amalfi lemon perfume


    The fragrant essential oils of our Unwaxed Calabrian Bergamot and Amalfi Lemons, released just by scratching the skin.

  • Cox apples


    The hollow tap that confirms our Cox Apples from Sussex are crisp and crunchy, even before you take a bite.

  • Delica pumpkin


    The intensely sweet, concentrated pumpkin flavour of our Delica Pumpkins, which are slow-cured in hot room for two weeks after picking to reduce water content.

  • Natoora flavour
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We always ask ourselves, what is special about the seed we have chosen? Is it a variety that we know has great flavour, such as our Lucinda Datterini tomatoes, or is it a growers own variety that is being continuously perfected over the seasons by saving seeds from the best plants, such as our Purple Sprouting Broccoli grower does each year.

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The soil, environment and local climate produce is grown in may make an area particularly well-suited to growing a certain fruit or vegetable, such as the French figs from Sollies. Sometimes a region will have a heritage in the growing of a particular crop, which means that knowledge and infrastructure is rooted in that particular area. A famous example of this is Rhubarb Triangle in Yorkshire.

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When we choose our growers, we look for a shared ethos and commitment to flavour. Our growing ethos dictates minimum intervention (that is to say minimum use of pesticides and fertilisers) and a commitment to care for the land. Most growers compromise on flavour in order to achieve higher yields, longer growing seasons, greater resistance to disease or pests and cheaper product.