Our online store is now live!

Seasonal Produce

Whether you're a chef, wholesaler or a retailer, we know quality is important to you.

Availablity Period

January

We're currently growing

Purple sprouting broccoli

The start of the purple sprouting broccoli season marks a welcome addition to the winter vegetable palate. Deep purple florets and slender stalks make this locally grown product a real must-have. After a winter of using green broccoli it is great to get some colour on the plate. Simply steamed or boiled, it partners almost any fish or meat dish.

Make an Enquiry

Browse by letter Browse by Month

Blood Oranges

Grown in Italy, these deep red-fleshed oranges are always full of juice. The fruit is smaller than an average orange but they have a distinctive flav... more

Grown in Italy, these deep red-fleshed oranges are always full of juice. The fruit is smaller than an average orange but they have a distinctive flavour. The season only lasts for 3 to 4 weeks so enjoy them while you can!

Less
Make an Enquiry

Dwarf bok choy

A versatile green that's great for stir-fries. It has a generally sweet flavour with a hint of mustard. Dwarf bok choy are more leafy than the regular... more

A versatile green that's great for stir-fries. It has a generally sweet flavour with a hint of mustard. Dwarf bok choy are more leafy than the regular bok choy and it goes without saying that they are also a lot smaller.  This crop is actually grown all year round in our Essex glasshouse.

Less
Make an Enquiry

Purple sprouting broccoli

The start of the purple sprouting broccoli season marks a welcome addition to the winter vegetable palate. Deep purple florets and slender stalks make... more

The start of the purple sprouting broccoli season marks a welcome addition to the winter vegetable palate. Deep purple florets and slender stalks make this locally grown product a real must-have. After a winter of using green broccoli it is great to get some colour on the plate. Simply steamed or boiled, it partners almost any fish or meat dish.

Less
Make an Enquiry

Seville Oranges

These tarter-than-tart, thick-skinned oranges from Seville have long been prized for making amazing marmalade. They are higher in pectin than the swee... more

These tarter-than-tart, thick-skinned oranges from Seville have long been prized for making amazing marmalade. They are higher in pectin than the sweet orange, therefore giving a better set and a higher yield.

Intensely sour to the taste raw, but when cooked with sugar and lemon juice the flavour is an intense rush of sweet and bitter citrus making it the perfect accompaniment to a slice of toast in the morning. The season is short though, only lasting a few weeks.

Less
Make an Enquiry