In Search of the Perfect Peach, our Founder Franco Fubini’s debut book out now.

Basket

Delivery

To be calculated

Subtotal

TOMATO SALAD WITH PETER SANCHEZ IGLESIAS, DECIMO AT THE STANDARD

27·06·23

1 min read

#OFFTHEPASS

tomato salad served in a bowl on a pink background
cuore del vesuvio tomatoes

Sometimes, simplicity speaks volumes — that’s certainly the case with this Cuore del Vesuvio dish. Marinaded, seasoned and doused in Extra Virgin Olive Oil, the raw character of the tomato comes through. Dishes like this lean on incredible produce. The mineral complexities of volcanic soil, coastal proximity, high-salinity water and abundant sunshine provide an ideal growing environment for Raffaele’s Cuore del Vesuvio. Through minimal watering, Raffaele stresses his tomatoes just enough to produce a high concentration of sugars and nutrients. Make sure to leave time for the marinade – six hours – to intensify those flavours.

tomato salad

Ingredients

2 large Cuore del Vesuvio Tomatoes
1 tbsp of sherry vinegar, preferably aged
1 large clove of garlic crushed
Extra virgin olive oil *we use Senia
Sea salt and black pepper

tomato being grated into a bowl
tomato being sliced in half on a wooden chopping board

Method

1. Grate one tomato into a large bowl, add garlic, vinegar and season to taste then leave to marinade in the fridge for six hours.

2. When ready to serve, slice the tomato and spread onto a large serving plate. Next, spoon over the marinated tomatoes and finish with plenty of extra virgin olive oil, salt and black pepper.

Stories

See all
Listing media

MOMO BLOOD ORANGE KOMBUCHA: A NATURAL COLLABORATION

This limited edition kombucha captures the intense citrus and berry-like notes of Carmelo’s Moro Blood Oranges in a vibrant, raw and unfiltered drink.

22·04·25

5 min read

Listing media

IRISH FORCED RHUBARB AND APPLE TART WITH CLODAGH MANNING

Pastry chef Clodagh has a deep passion for working with fruit — most inspired by figuring out how to showcase seasonal produce. This rustic tart does just that, with a humble cake-like crust that puts Forced Rhubarb and Apples at center stage.

17·03·25

8 min read

#OFFTHEPASS

Listing media

FORCED RHUBARB GÂTEAU BASQUE WITH ALESSANDRO GIANNATEMPO

Pastry chef Alessandro specializes in bold and inventive seasonally-inspired bakes – all deeply thoughtful in their flavor combinations. This buttery Gâteau Basque, featuring delicate Forced Rhubarb and zesty Blood Orange, is no exception.

17·03·25

7 min read

#OFFTHEPASS

Listing media

WINTER TOMATO TOAST WITH SMOKED SPRATS & WILD GARLIC WITH NICK COATES

Featuring Marinda Winter Tomatoes at the heart of the dish, this recipe by Milk London’s Sous Chef, Nick Coates highlights the best of the season’s flavours.

25·02·25

4 min read

#OFFTHEPASS

Listing media

BRONTE PISTACHIO PAVLOVA WITH KUMQUAT COMPOTE AND LEMON CURD WITH FREDRIKA ÅSTRÖM

Talldungen’s Head Chef, Fredrika Åström uses sweet-tart Kumquats from Giarre, Sicily to create a seasonal dessert.

20·02·25

4 min read

#OFFTHEPASS

Listing media

IN CONVERSATION WITH WORM STUDIO

This year, as part of our Radicchio, not Roses campaign, we have partnered with floral designers Worm Studio. Here, they tell us about crafting a radicchio installation, and the need for environmental change in floristry.

30·01·25

4 min read

Interview

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.

Footer icon

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?

location pin icon

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

flower type shape vector image

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