GET INGREDIENTS WITH IMPACT

It was The River Cafe’s Rose who first approached 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 seeking out fresh produce grown for quality long before seasonality and provenance became bywords for flavour on London menus.

Today, we work with chefs and stores in London, New York, Miami, Paris, Malmö, Copenhagen and Melbourne. Our network may have expanded, but our mission remains unchanged: give professionals unrivalled access to a wide network of growers committed to quality.

CHEFS SHAPE CULTURE — HARNESS THAT POWER

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. From Green Citrus to Winter Tomatoes, 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.

At Tamoa, it’s a 50/50 between the agricultural traditions of subsistence farming and what happens in the kitchens, which is also a live testimony of this culture. Neither of them would be what they are on their own.