We first met Oli at Crocadon back in 2012, where he had a few acres of rhubarb and currants. We instantly recognised his potential, evident in every part of his growing - from the seeds he selected to the way he nurtured the soil around them. Before long the demand we created for his produce had outgrown Crocadon.
In 2016, we helped set Oli up on his own land, at Mora Farm near Liskeard. Here, he is able to express his growing ethos to incredible effect. Inspired by the no till, no pesticide philosophy of Japanese farmer Masanobu Fukuoka, he treats each quarter-acre field as a small garden - encouraging the presence of wildlife and letting the soil rest between crops to maintain soil health. Since then we’ve supported him - with both investment & logistical support - to grow at a sustainable, profitable rate.
This year we funded an on-site cold room and packhouse - built almost entirely by Oli and a local carpenter using only sustainably-sourced materials - to provide Oli with the tools for better post-harvest care and get fresher produce to London exclusively via our own completely traceable supply chain.
This summer Oli installed a gravity-powered irrigation system, which pumps water from the stream at the bottom of his land. Without the use of any energy, this system allows Oli to water his entire farm using mineral-rich, natural spring water.
Our mission is to extend the reach of this valuable Cornish produce and help an incredible grower to keep growing, profitably and sustainably. With the optimised infrastructure in place, we offered to help Oli broaden the range of fruits & vegetables he was growing. Through our hub in LA, we sourced seeds of varieties rarely seen in the UK such as Hida Beni Turnips and Armenian Cucumbers. In placing these unique harvests straight into the hands of London’s most influential chefs, we’re creating demand for produce that has the power to dramatically change the way food is farmed and supplied.
Jan - March
A sprawling tuber, Mashua Roots require a lot of room and as a result are not grown by industrial producers. To Oli, the reward for growing these tubers is not only their unique, peppery flavour, but the effect they have on his organic soil.
Apr - June
Oli harvests at daybreak, when the plants are still heavy with nighttime moisture; he locks this in by immediately removing the leaves. He starts the season with Timperley Early - picked young before the colour fades - and moves on to Fulton’s Strawberry and Raspberry Red.
June - Sept
Very heat resistant, these romaines won’t bolt as the summer goes on. Freckles will darken as the heads mature. Oli’s spring water irrigation provides essential nutrients for tender, meaty leaves.
RED LITTLE GEM
June - Sept
Oli’s particularly excited about these, which are a fairly new variety and rarely grown in England. Red to the core, with buttery texture to the leaf and a dense heart.
GREEN, PURPLE & WHITE KOHLRABI
June - Oct
Harvesting for the first time this year, we brought these seeds to Oli from growers in the US. All varieties picked young and tender. Expect thin, bright skins - no need to peel, as this is where you’ll find the densest concentration of nutrients.
June - Aug
Green Invicta and Red Hinnomaki dessert gooseberries, cordon-grown alongside elderberry bushes planted exclusively for biodiversity. Nothing like the harsh, acidic maincrops - these firm, meaty berries balance tartness with a concentration of sugar that can be taken raw.
June - Aug
It’s incredibly rare to find soil-grown outdoor strawberries, a method that Oli does incredibly well. Malwina, the last variety to mature, are exceptional. A variety we came across in Essex and took to Oli, that in his care have excelled all our expectations.
July - Sept
With a dark red stalk and ruby-tinged green leaves, Oli’s dandelion has a different flavour profile to the Italian greens we see through winter. Grown slowly in open fields, its robust bitterness is balanced by an underlying minerality.
A hybrid variety, their flavour combines the sweetness of a ripe blackcurrant with the acidity of the Cornish gooseberry. Picked at full maturity, their skins range from purple to almost black in colour. Grown in open fields, the bushes are completely unsprayed and fed only with organic compost and woodchip.
BLACK, RED & WHITE CURRANTS
July - August
All Oli’s currants are cordon-grown in the field with no additional watering, concentrating their flavour in tight, dense flesh. Even spacing along the strand means larger currants, exposed to unregulated Cornish sunshine and then picked by hand.
HIDA BENI TURNIPS
July - Sept
Harvesting for the first time this year, Hida Beni Turnips are a scarlet-skinned, globe shaped root native to Japan. Crisp, dense white flesh with some internal red streaking, their remarkably sweet flavour is sweet down to slow growth in Oli’s organic soil.