The way our food is currently being farmed and supplied is damaging to us and to our planet. We are confronting our broken food system at source. Our transparent supply chain means we can pin down the exact seed, soil and grower of everything we source.
We source radically seasonal produce that highlights the true cost of farming, protects the land from soil depletion and favours sustainable, nutritionally dense crops with revolutionary flavour.
By working directly with small scale growers as well as developing our own farming projects, we are building a community which works together towards a common goal.
We look for produce grown from seeds selected from the best performing plant of the season, fully adapted to the local soil, climate and the producer’s growing ethos.
We want to know how the singularities of our growers’ soil have produced a plant unique to their ecosystem, fulfilling its natural potential without depleting soil life.
We seek out growers who share our dedication to grow for flavour, not yield. We give them the support they need so that they do not have to sacrifice sustainability, flavour or transparency in order to compete with industrial practices.
We believe that preserving the reach of heritage varieties and maintaining the biodiversity of our plant life is the first and most important step towards creating a scalable, sustainable food system.
We actively seek out growers producing heritage varieties that can’t be found in the mainstream, such as Francesco and his variety of Datterini tomatoes, which was being pushed out by commercial varieties bred to stay on the vine at the expense of flavour.
Many of our growers are working with seeds perfected over generations of farmers growing on the same land: Martin’s Purple Sprouting Broccoli, Robert Tomlinson’s prewar Rhubarb crowns and Raffaele's Bull’s Heart Tomatoes.
Seed selection recognises that the soil is a living, dynamic ecosystem. A seed which has been selected from the best performing plant of the season, fully adapted to the local soil, climate and the producer’s growing ethos.
We look beyond organic certification, which only tells us what a farmer has not done to their crops. We want to know more: how the singularities of their growing methods have produced a plant unique to its ecosystem, which fulfils its natural potential without depleting soil life.
At the core of their practice is regenerative agriculture: the rebuilding of soil fertility, protection of biodiversity and restoration of ecosystem health through the preservation of heritage varieties, seed selection and minimum intervention in the soil.
The character of soil has a direct impact on plant life. The sandy-silt soil of Dunkirk is ideal for root vegetables, retaining essential water without compressing the plant. Here alone can François grow ramrod straight Sandy Carrots, tender in texture with thin skins. In Lombardy, growers sow Breme onions directly into the clay soil, building a concentration of sugars unseen in any other variety. We source produce directly from their native growing regions because we recognise the singularity of that soil.
We work hand in hand with growers who share our dedication to grow for flavour, not yield. These are individuals who are uniquely committed to their craft, choosing to persevere with traditional growing methods rather than moving to industrial, high-yielding practices.
Abandoned by many in favour of high-yield, soil-damaging agriculture, it is up to us to help protect these growing methods from extinction. Without our support, the revolutionary flavours of sand-forced Pink Radicchio from Veneto, Reine Claudes Dorées from Montauban and Genoese Basil would vanish. Cultural artistry handed down through generations would disappear.
We are supporting individuals and growing collectives across Europe. We build the necessary infrastructure for small-scale growers to supply their produce at a higher volume without the need to compromise on the craftsmanship of their growing methods. We give them the support they need so that they do not need to sacrifice sustainability, flavour or transparency in order to compete with industrial practices.
By sourcing produce directly from people that we know, we are able to understand the impact of our choices.