GET INGREDIENTS WITH IMPACT

It was The River Cafe’s Rose who first approached our founder Franco asking for quality fresh fruit and vegetables through our Italian sourcing channels.

From Albenga Artichokes to Marinda Tomatoes, Rose, Ruth and The River Cafe recognised the value of unbeatably complex produce long before seasonality and provenance became bywords for flavour on London menus.

Today, we work with chefs in London, New York, Miami, Paris, Malmö, and Copenhagen. In 2022, we extended our network to Melbourne, joining forces with Northside — the fruit and vegetable provider headed up by Kim Driver.

Our network may have expanded, but our mission remains unchanged: build a better future for food rooted in radical seasonality, straight-up transparency, and backing agroecological growers.

CHEFS SHAPE CULTURE — HARNESS THAT POWER

Food is culture, and chefs play a vital role in reflecting, preserving and shaping distinct food cultures. Innovators of change, they wield the power to inspire and educate society through flavour. We believe that in seeking out radically seasonal, varietally diverse and nutrient-dense produce, chefs can add significant momentum to the fight to transform the food system.

The high volumes of produce that pass through professional kitchens on a daily basis means chefs add vital weight to the food system. This impact is accelerated by the customers they inspire and the food cultures they reflect, preserve and shape. Innovators of change, they wield the power to inspire and educate society through flavour.

Working so closely with growers puts us in a unique position to discover and innovate. Like Green Citrus, we have created cutting-edge categories that challenge the notions of seasonality. It is chefs who have brought these categories to life by thinking outside the box and bringing unique flavours to the table. By taking these leaps of faith, chefs have the power to change consumer habits through flavour.

Working with talented chefs allows us to grow more of the older, harder to find varieties that have been selected for flavour over productivity and uniformity.