ProduceOur core supply is a rotating range of salad leaves, tender cooking greens, cutting herbs, micro-greens and edible flowers, all grown in clean, controlled conditions and cut to order. Lettuces, rocket, spinach, basil, coriander, chives and delicate garnishes leave the greenhouse the same day they are harvested, keeping structure and aroma intact through service. Kitchens receive greens that plate cleanly and hold their form, while grocers get leaves that stay presentable on the shelf far longer than field-trucked produce. Because varieties are chosen for flavour and performance rather than shipping durability, buyers can offer a livelier, more expressive range than conventional wholesale allows, backed by dependable weekly availability.
ProduceBeyond greens, we run dedicated growing programmes for vine-ripened tomatoes, cucumbers, peppers and other fruiting crops that reward careful climate control with concentrated flavour. Fruit is allowed to develop on the plant rather than being picked green for transit, so it reaches partners sweet, fragrant and properly coloured. We can grow specific cultivars on request, from cherry and cocktail tomatoes for garnish to fuller varieties for sauces and salads. Volumes are planned in advance so restaurants and retailers can feature these crops confidently across a season. The result is fruiting produce with the depth of flavour customers notice immediately, delivered on a schedule reliable enough to build a menu or a display around.
DeliveryFor kitchens that want predictable supply instead of last-minute scrambling, we operate standing delivery routes tuned to each restaurant's rhythm. Orders are agreed in advance, packed to specification, and dropped on a fixed schedule that fits prep timing and service days. Because the greenhouse is close by, we can flex volumes for busy weekends or special events without the lead times a distant supplier would demand. Chefs receive produce cut that morning, packed for immediate use, with clear labelling for fast receiving and rotation. This turns herb and green procurement into a calm, structured part of the week rather than a recurring worry, freeing kitchen teams to focus on cooking rather than chasing deliveries.
WholesaleIndependent grocers, market stalls and neighbourhood shops rely on us for steady volumes of fresh, locally grown produce that moves quickly and looks its best on display. We supply in practical wholesale quantities with consistent grading, so retailers can price and present with confidence. The short distance from greenhouse to shelf means longer saleable life, less shrink and fewer markdowns, protecting margins on perishable stock. Because our provenance is genuinely local and fully traceable, retailers can promote the produce as city-grown to shoppers who increasingly want to know where their food comes from. We coordinate delivery timing around opening hours and restock needs, keeping shelves full of vibrant greens without leaving grocers overstocked or exposed to waste.
PlanningChoosing what to grow and what to feature is easier with a grower at the table. We work directly with chefs and buyers to plan crops around upcoming menus, promotions and seasonal moments, matching varieties and volumes to real demand. Rather than abstract trend talk, this is practical guidance grounded in what we can cultivate, when it will be ready, and how it performs in the kitchen or on the shelf. Partners can reserve growing capacity ahead of a menu change, trial new leaves before committing, and time launches to peak availability. This collaboration reduces mismatches between concept and supply, and helps buyers bring more intentional, distinctive produce into their offer with confidence.
BespokeWhen a partner needs something specific, we can dedicate growing capacity to their requirements through contract cultivation. This suits restaurants developing a signature dish, retailers wanting an exclusive line, or caterers with recurring event needs that demand particular varieties, sizes or volumes. We agree the specification, reserve the necessary tiers, and grow to order on an ongoing basis, giving the partner priority access to a crop shaped precisely around their brief. Because production is planned rather than opportunistic, quality and quantity stay dependable across the contract. It is the closest a buyer can get to having their own greenhouse without the capital, labour or expertise required to run one, all delivered with the traceability and freshness of local growing.
