PEAK BOX

Andy – Norfolk, UK

The wait is over for Green English Asparagus. This comes to us from growers in Kent and Norfolk.

Andy’s farm in Norfolk has been in his family for over 200 years. Here, his crops flourish in fertile, well-drained sandy loam soils, resulting in stalks that are sweet and tender with an intense concentration of flavour. Of the farm’s 900 acres, 240 are dedicated to asparagus, which has been grown there since 1985. Once harvested, the asparagus is hydro-cooled – dipped in cold water to remove field heat. It’s then stored in high-humidity fridges (98%) to preserve its freshness until it reaches us.

Andy’s asparagus is sent to us within 12 to 24 hours of cutting, ensuring that it's as fresh as possible when it arrives with us in Bermondsey. His farm also prioritises renewable energy practices, including solar electricity generation, heat recovery, and waste recycling, to reduce its environmental impact.

Dan – Lancashire, UK

When Dan was still in school, he rented his first plot of land. The son of a farmer, he started working part-time as a teenager and hasn’t looked back since.

Now tending 120 acres in south west Lancashire, on land that’s been farmed for over a century, Dan has become a leading figure in the organic growing community. He’s been farming organically since the 1990s, and his commitment to working with the soil runs deep.

We’ve been working with him for around three years, sourcing carrots for Gail’s Bakery soup and beyond. His fields are home to a wide diversity of crops: Little Gem Lettuce, Baby Bunched Leeks, Kalibos, Badger Flame Beetroot, Parsnips, Spring Greens, Brussels Sprouts, and Kales – mainly roots, brassicas and alliums. Always experimenting, he’s never afraid to trial something new, finding ways to bring life and flavour back to the land.

A hands-on grower, Dan spends most of his time out in the field with his team, leading by example, grounded in the soil that’s shaped his life’s work.