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Peak Season Box

Discover the 9-10 fruits and vegetables tasting their best right now. From familiar favourites with unparalleled flavour to little-known varieties with big character, this is the easiest way to diversify your diet. A weekly shop for two, or a way for larger households to top their weekly shop up with radically seasonal varieties.

In the box

Our Sourcing Team have selected 9-10 varieties hitting their peak right now. In nature, no two days look the same. That’s why your box might differ slightly from this image and list, reflecting nature’s highs. This box is available to order now, for delivery from Tuesday 1st – Monday 14th September.

Coll de Dama Fig

Lleida, Spain

Aug-Oct

Reine Claude Plum

Toulouse & Montauban, France

Aug-Sep

Black Muscat Grapes

France

Aug-Jan

Red & Green Piquillo Pepper

Hampshire, UK

Aug-Sep

Romana Courgette

Pembrokeshire & Hampshire, UK

Feb-Sep

Striata Aubergine

Lazio, Italy

Jun-Sep

Amarillo Peach

Lleida, Spain

Jul-Sep

Green Oakleaf Lettuce

Loire, France

Jan-Dec

Mixed Beans

Cornwall, Pembrokeshire, Hampshire & Kent, UK

Jul-Oct

Sandy Carrot

Dunkirk, France

Aug-Nov

Allergens

No allergens present

Use & Storage

Wash before use
Keep refrigerated below +5°C

Go #OFFTHEPASS

See all
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How two chefs in Amsterdam are turning waste into value

Merijn van Berlo, co-founder of 621 Ferments, wants chefs to rethink food waste – not as something to discard, but as one of the kitchen's greatest sources of flavour.

03·09·26

10 min read

Interview

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CUORE DEL VESUVIO CARPACCIO WITH NAZ HASSAN

Naz Hassan, head chef at Lupa, pairs Cuore del Vesuvio Tomatoes with fragrant lemon zest and buttery focaccia breadcrumbs in a summer carpaccio.

27·08·26

3 min read

#OFFTHEPASS

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AT THE TABLE WITH NAZ HASSAN

Between greeting Highbury locals and preparing tomato carpaccio, Naz Hassan shares why comfort and community are at the heart of Lupa.

27·08·26

14 min read

Interview

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Fat, powder, fruit and sugar with Imogen Kwok

Following Copenhagen's 3daysofdesign festival, we spoke to chef Imogen Kwok, whose work sits at the intersection of cooking, craft and material thinking.

24·08·26

16 min read

Interview

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ROASTED STRAWBERRY AND FENNEL HIGHBALL WITH SAM PAGET STEAVENSON

Botivo co-founder Sam Paget Steavenson celebrates the fleeting sweetness of British Strawberries with a refreshing seasonal drink.

20·08·26

8 min read

#OFFTHEPASS

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Groundswell 2026: Celebrating 10 Years

This year's festival was a powerful reminder that the future of food depends on farming in partnership with nature – building resilient systems, restoring biodiversity, and producing food that's nourishing for both people and the planet.

09·07·26

4 min read

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We exist to fix the food system.

People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.

By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.

Now is the time for action. Join the food system revolution.

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Go beyond four seasons

Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.

WHAT’S IN SEASON?

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Know where your food comes from

We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).

MEET THE GROWERS

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Make your diet diverse

Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.

PEAK SEASON BOX