We are not a supplier or a distributor. We farm, source, fund and cook a radically seasonal, biodiverse spectrum of produce that has the potential to restore flavour, variety and nutrition to a broken food system.
Join us and you’ll be part of a community of over two thousand growers, chefs and producers building a better future for food, rooted in straight-up transparency, radical seasonality and regenerative farming practices.
Whether you’re in it to serve your neighbourhood or out for a Michelin-star, we’re in this together.
WE GROW OUR OWN
Melilot is our regenerative farm in Cornwall, yielding a level of flavour-first produce that proves growing sustainably is a financially viable and scalable alternative to intensive farming. This is the full picture - uniting chefs and growers in the soil.
WE GO DIRECT
With sourcing hubs in London, Paris, Milan, Barcelona, New York, LA and Copenhagen, we have spent over fifteen years building our own supply chain founded on hundreds of direct relationships. We never settle for second-hand opinions, meeting growers and tasting produce firsthand.
WE PUSH BOUNDARIES
Our sourcing uproots deep-set conceptions of food. Green Citrus; Winter Tomatoes; Sand-forced Radicchio - all unheard of before we stepped in. Now, they’re stand-alone terms on the most innovative menus in London.
WE GO BEYOND FARMS
From Estate Dairy to Original Beans, our deli, dairy & dry goods represent a community of independent producers whose skilled combination of traditional methods, cutting edge technology and innate artistry are challenging the norm.
WE’RE ALL IN
With live updates from our Sourcing hubs and our own Education department, we know what’s what. From the team picking orders to the person at the end of the phone, our commitment runs deep.
Whether you’re a local grocer, Michelin-star restaurant or one man band, we’re here for you. With our own compostable packaging, radically seasonal Food to Go and cold-pressed juicers, we’ve got your needs covered.
BACKING OUR COMMUNITY
BEHIND THE PASS
We’ve had our hand in some of the most cutting edge nights in kitchens across London, Paris and NYC, collaborating with forward-thinking chefs to challenge the status quo.
IN THE FIELD
We’re never just buyers. 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.
“Working together means getting a seasoned idea of what might work, what chefs want or don’t, what niche varieties we can try. It leaves me free to focus on growing, knowing that I’m part of something that’s looking out for me.”
Oli Baker, Mora Farm