Meet Your Producer




The early spring sunshine is captured by the sandy south-facing slopes of John Chinn’s  family-run farm near the river Wye, in Herefordshire, where all the produce is grown and packed.

This microclimate helps to produce the earliest and sweetest asparagus in the UK  as well as rhubarb varieties selected for their unique zesty flavour and texture. All their rhubarb is grown without additional heat and is 100% residue-free. Stop in and get some of the first spring asparagus today!.

JOHN HURD Watercress

The Hurd family have been cultivating over eight acres of land in Dorset and Wiltshire for fifty years, sixteen of which have been under organic production. In 1991 John Hurd pioneered a unique settlement tank system in order to ensure that the 3 million gallons of water used every day is cleansed properly and before returning to the river below the farm. This helps to maintain the natural balance of the local environment. 

Brian Moralle, Wight Salads


On the super-sunny Isle of Wight, Brian and his team grow the sweetest organic tomatoes. The sunlight is 20% stronger than in the rest of the UK providing perfect tomato growing conditions. This is partly due to the reflected light from the surrounding  ea, and contributes to the best-tasting tomatoes.



Working in small batches they turn the sweetest Isle of Wight tomatoes into additive-free products. The Tomato Juice and Sauce both burst with fresh flavour. Oak-Roasted tomatoes are irresistible on artisan bread, or stirred into pasta.  Or experience the intense flavour of Oven Roasted tomatoes, made from extra-sweet cocktail tomatoes.


‘Spider’ Sam DiFrancesco has been growing aubergines for over 20 years, nurturing the seedlings into mature plants that go on to produce perfect aubergines from March through to November. Sam gained his ‘Spider’ nickname for his pioneering work in the field of biological pest-control which uses 100% natural methods as an alternative to pesticides.


Kevin and Jill Wolfe have been growing cucumbers in modern glasshouse structures in Cambridgeshire for 30 years. Using the latest environmentally friendly combined heat and power system, they ensure that each seedling is given the perfect conditions to mature into delicious green cucumbers through the summer months.

BARBER’S FARMHOUSE CHEESE MAKERS 1833 Traditional Farmhouse Cheddar

Barber’s is the oldest traditional Cheddar makers in England, and has been a family business since 1833. Nowadays, Chris Barber (the 6th generation of Barbers) runs the business 15 miles from the village of Cheddar in Somerset.Aged for a minimum of 20 months, Barber’s 1833 has a unique complexity that can only be found in Cheddar made with traditional starter culture. By not using modern starters, Barber’s retains the traditional savoury Cheddar flavour that has been lost to so many other Cheddars.