Locally Grown: United Kingdom
Our suppliers are the unsung heroes of the food world. A small but dynamic group of producers committed to sustainable organic practices, animal welfare, traditional methods and high quality.
Anila's Sauces
As a child in her mother’s kitchen Anila learned to cook the slow and complex curry sauces of her grandmother. When she became a working mother she didn’t have the time to cook this way. So she began making sauce for several meals at a time, putting some aside in jars. In 1997 she launched her company, making her home-cooking available to everyone.
Bodymatter
As a vegetarian who was advised to give up wheat, Dympna had a problem finding a breakfast cereal she could eat and enjoy. So she created her own. Two years after launching, the company offers four versions of Dympna’s crunchy cereal. ‘We started with a passion for the product,’ Richard says. ‘That’s what drives us still.’
Bramley and Gage
Michael and sister Felicity run the company started by their parents 20 years ago in their Devon farm kitchen. Working in small batches, they transform the traditional fruits of English hedgerows and orchards (such as sloes, greengages and quince) into delicious gins, brandies and liqueurs.
Brindisa
A childhood living in Malawi, West Africa and the Far East sowed the seeds of her Spanish food adventure. ‘It exposed me to the glory of food.’ After three years teaching in Catalunya where locally produced food is central to the culture, she returned to London and began importing Spanish cheese, then virtually unknown here. Other produce followed and this year Brindisa celebrates it’s 20th birthday.
Chegworth Valley
In 1983 David and Linda, then pregnant with their first child, gave up their London newsagents and bought a Kent dairy farm. They wanted to grow fruit and were happy to discover that, thanks to the cows, they had some of the best-fertilised land in the county. 25 years later, son eldest Ben runs the farm and they produce award-winning organic pear and apple juices.
Eat Natural
When two friends decided to make bars stuffed with nuts and dried fruit, they vowed to only ever use natural ingredients, sourced from like-minded, small growers around the world who shared their conviction that real taste comes naturally. They roasted their own nuts and even dried their own fruit to get the very best from the ingredients. Then they rolled and baked the bars by hand in small batches. Ten years on, down in their Essex ‘Makery’ their delicious bars are still made that way.
Fish 4 Ever
From the impact on Land, Sea and People, Charles determines sustainability and who will supply his fish. Using his organic experience (he founded Organico) he sets rigorous standards: questioning suppliers, cross-checking with NGOs and environmentalists. While the rest of the industry catches up, consumers can enjoy peace of mind and great tasting fish.
Followfish
When Juerg founded the company with his university friend, Harry, they were determined that they would work in harmony with nature, and the discerning consumer. They source delicious sustainable fish, and have created a unique tracking system which gives detailed information about each fish, even down to the time of the catch.
Fresh Pasta
Mark is a proud moderniser. Born in Argentina, to an Italian mother who taught him to love food, his filled pasta combinations such as Butternut Squash and Sage, Asparagus and Pecorino, have revolutionised pasta, earning him fans throughout the UK and even the respect of the small Italian producers who now make his pasta to his recipe.
Godminster Farm
On Godminster Farm they call it ‘gracious goodness’ – essentially, working with what grows naturally on the rich Somerset soil. Vodka making began as an experiment to use up excess fruit. Now it’s a patient passion, because it takes slow infusion to bring out the full natural flavour of elderflower, cucumber, rhubarb, and horseradish.
Green and Blacks
Micah makes chocolate as carefully as he would fine wine. He aims for balance and complexity, a move from bitterness, through sweetness, to the last nip of acidity as the chocolate melts in the mouth. But some of his favourite creations, such as turkish delight, begin with a taste loved in childhood, which he's reinvented using luxurious rose-oils and intense dark chocolate.
Hampstead Tea
When Kiran discovered that his young son’s eczema was triggered by an additive in orange juice, he decided to look more closely at what went into other everyday drinks – such as tea. Working with dedicated growers in north-east India, he’s assembled a collection of biodynamic and Fairtrade teas that taste as clean and pure as they are.
Harrogate Spa
When Harrogate Spa water is pumped from the aquifer deep beneath the Yorkshire Dales, it’s the first time it’s seen daylight for 85 years. It’s the sort of fact that still excites Paul after 25 years in the ‘drinks’ business. Another current enthusiasm is Thirsty Planet water, a parallel brand where each sale guarantees a donation to provide clean water in Africa.
Icelandic Glacial
As native Icelanders Jon and son Kristjan value good health and the wellbeing of the planet. When they began bottling the pristine waters of the Ölfus spring, they determined to minimise the environmental impact of their business. So as you drink from the distinctive bottles, know that you are enjoying the world’s leading carbon neutral bottled water.
Jordans
In 1969 young Bill travelled to California as the drummer in a band thinking he’d escaped his family’s flourmill. But his first bowl of granola (then unheard of in the UK) changed all that. He went home, bought a second hand oven and began experimenting. Two years later Jordan’s Original Crunchy was launched and the sixth generation miller had become a first generation breakfast cereal producer.
KäseSwiss
A love of cheese brought her to Europe from New Zealand, intending to return to make Gruyère. Instead, she’s stayed to make available in the UK the cream of farmhouse Swiss cheeses. She’s proud of her Alpage Gruyère, but is almost lyrical about her Bergblumenkäse, literally ‘mountain flower cheese’. Made from unpasteurised cows milk, and wrapped in hayflowers to mature, its flavour is sweet, grassy, and distinctively caramel.
La Tua Pasta
They started the company before they were married and call it their first baby (two real children followed). It’s still their passion, making innovative fresh pastas using only the best ingredients. Because they produce everything themselves, an idea today can be a new pasta tomorrow. Two such inspirations are gnocchi with basil and the seasonal tortelloni filled with organic buffalo ricotta and lemon zest.
Lizi’s Granola
Pick up a packet of Lizi’s Granola and you’ll see Lizi on the back. That’s because even though her four varieties of granola are now enjoyed worldwide, it’s made the way she first made it in her own kitchen. Even the Belgian Chocolate flavour has a low glycaemic load.
Naked Juices
It seems appropriate that a juice created by a Californian surfer should arrive in Britain by vintage camper van. Last year Richard spent 3 months driving his beloved van to Britain’s beaches and festivals to launch Naked’s sugarless, preservative-free juices and smoothies. ‘They’re refreshing, light and taste summery,’ he says. His favourites are Green Machine (a blend of Kiwi and Apple) and Mighty Mango.
Nourish Keffir
A Slovenian friend introduced Deborah to kefir, the traditional, yoghurt-style milk-drink from the Caucasus that is revered for its probiotic and other health-giving qualities. Amazed by the improvement she experienced with her own IBS, she determined to make it available in the UK. Today a small Slovenian farm makes her authentic kefir. In 2007 Whole Foods’ customers were the first to be able to try it.
Organico
Charles is on a mission to bring the benefits of sustainable practice to the tinned fishing industry. His Fish4Ever range (the first of its kind in the UK) supports local boats and packing, encourages sustainable fishing and helps safeguard the marine environment. Greenpeace approve his methods: top chefs approve the taste of the fish.
Peter Rabbit Organics
This small supplier of organic baby foods has high standards. As well as fulfilling their ‘four carrot promise’ (organic, no added sugar or salt, nothing artificial) each item must please Margreet’s toddler son. If he smiles and asks for more she knows they’re on to a winner.
Pieminister
It took a trip to Australia to inspire two Brits to rethink the traditional pie. Their basic rule was simple: combine fresh, seasonal vegetables and herbs, free-range meat,(much of it sourced locally near Bristol) and cook carefully. The result, 250 possible pie combinations. The current range features time-honoured beef and ale, as well as imaginative ingredients such as chorizo, goats cheese and thai green curry.
Provamel
From their founding, Provamel were commited to creating foods for those who wanted a healthier lifestyle, in a healthier world. In contrast to other producers who use chemicals and alcohol to extract the soya milk, Provamel use an entirely natural, water-based milling process, using whole beans grown in Southern Europe which are 100% organic and guaranteed free of GM contamination.
RDA
It’s the simplest inspiration: you can’t find what you want, so you make it yourself. That’s what motivated Patrick and Karen to begin sourcing, juicing, blending and distributing organic juices in 2002. Juice wasn’t the rarity: organic juice was. Undeterred, they launched three blended juices. Organic smoothies followed. Now they’re onto something new again, juices from a UK-grown superfood – the Evesse apple.
Rude Health
Four friends decided to make a muesli they would be happy to eat. 2 years ago, their first batch of ‘Ultimate’ muesli – 24 organic ingredients including goji and blueberries - went from kitchen table to local delis and sold out. ‘It’s about putting something delicious into your breakfast bowl that you can trust and which will see you joyfully through to lunchtime.’
Seasoned Pioneers
A company with adventure at its heart. Returning from backpacking Mark dreamed of recreating the flavours he’d experienced abroad. Using authentic ingredients, he developed a range of signature spices that even Delia Smith has recommended. Now the adventure is in the cooking: try rubbing Ras-el-Hanout (traditionally used in Moroccan tagines) on chicken or adding to a salad dressing.
Sharpham Park
In 2004 Roger quit Mulberry and the design world to revive a medieval deer park in Somerset. Alongside deer and rare breeds he planted spelt, the then neglected ancient grain that is high in protein and which can be eaten instead of wheat. Milled on site, the flour bakes perfectly and the pearled spelt makes a delicious risotto.
Sierra Rica
Alastair, a former banker, has created a thriving gourmet business based on his passion for the chestnuts that flourish in the fertile soil of South West Spain. Learning as he went he’s assembled a range of purees, stuffings and soups that celebrate the subtle flavours of this most delicious and versatile of nuts.
Sweet Freedom
A passion for healthy cooking set two friends on a quest for that Holy Grail of food - a sweetener that’s low GI/GL, diabetic friendly, and tastes like sugar, but with less calories. They experimented in their kitchens, creating a syrup made 100% from fruit, that was natural, versatile and which tasted delicious.
Thirsty Planet
Launched a year ago this bottled water created solely to help bring clean water to people in Sub-Saharan Africa has raised over £400,000. Each bottle states how much is being donated and a meter on the Thirsty Planet website tallies the current total. £250 buys an easily installed, low maintenance Elephant pump that can deliver sustainable drinking and irrigation water for 500 people. That’s a mere 50p per person.
Today Was Fun
She started with a mission, to send something nice into the world and have fun doing it. She chose herbal tea - hand-picked, hand-blended, organic. Tea that people would want to drink and, vitally, share. To finish, she gave the blends names like Friendship and put inspiring thoughts as well as brewing tips on the packaging.
Tracklements
Wiltshire, home of Tracklements, is pig country and for more than thirty years this family has been making mustards and relishes to complement pork-pies, sausages and other traditional fare. Most of their condiments have a provenance dating back to medieval times. But they’re perfect for the modern world too. What food is faster than a cheese and chutney sandwich?
Tyrrells Potato Chips
The perfect farm-grown, farm-made chip begins with three types of flavoursome, old-variety potatoes planted in the rich red soil of Herefordshire. When grown, they’re thickly sliced into sunflower oil and fried for 8 minutes. Then they’re drained, hand-sorted and packed into bags while still warm. Summer Barbecue and Garden Herb are the two new seasonal flavours.
Vwater
Starting with pure Irish Spring water they added natural vitamins and nutrients to help balance the body’s changing moods. The result is a range of six light, refreshing drinks for adults that are low in sugar. ‘It’s water but with an upgrade,’ says Chris, ‘It’s the difference between flying economy or first class.’