Our Producers

Every product we stock comes from a producer with a genuine story: people who grow, ferment, press, bake and blend with a seriousness of purpose that shows in every jar, box and bottle.

Applewood

Ilchester, Somerset

The Ilchester Cheese Company first smoked a cheddar this way in 1965, and Applewood is still finished at its Somerset dairy. The cheddar itself comes from Barber's, cheesemakers since 1833, and the original gets a dusting of paprika.

Aspall

Aspall, Suffolk

Clement Chevallier planted orchards at Aspall Hall in 1728, and nine generations of the family have lived there since. Cyder and cyder vinegar are still made at the original Cyder House on the estate.

Barney Jack's

Pontefract, West Yorkshire

Old sweet shop favourites by the bag: humbugs, pear drops, cola cubes and Pontefract cakes. The striped mint humbugs have condensed milk in the recipe, which gives them a softer, chewy middle.

Bath Soft Cheese Company

Kelston, Somerset

The Padfield family has farmed Park Farm near Bath since 1914. Bath Cheese was revived in the 1990s from a recipe in an old grocer's book, and it is still made by hand with milk from their own cows.

Belvoir

Vale of Belvoir, Leicestershire

Mary Manners made her first elderflower cordial in the farmhouse kitchen in 1984, and the Manners family still runs the farm. The elderflowers are picked by hand each June and made into syrup within a day.

Big Ginger Sauce Co

Pirbright, Surrey

Pete, known to everyone as Big Ginge, started with a few chilli plants in the garden and launched the sauces in 2023. Every batch is made in-house from fresh or fermented chillies, with no gums or thickeners.

Billy Franks

Druid Street, London

Will Yates began making jerky in a one-bedroom London flat in 2011. The beef comes from grass-fed cattle in Bedfordshire and is marinated, then dried low and slow.

Black Bee Honey

Somerset

Two London graphic designers took a beekeeping course and started Black Bee in 2017. The honey is never blended or pasteurised, and every jar names the beekeeper and where the hive stands.

Brew Tea Co

Manchester

Aideen and Phil started Brew Tea Co in Liverpool in 2012 and now blend from Manchester. Every tea-based blend uses rolled whole leaves, and their own rule is no dust, ever.

The British Hemp Co.

Warminster, Wiltshire

Steve Glover, who earlier founded the Severn Project in Bristol, began processing hemp seed at a mill in Warminster in 2020. The seed comes from farmers growing Finola, a variety chosen for its taste and oil.

Brown Bag Crisps

Shepperton, Surrey

Phil and Viv began frying crisps in their kitchen in 2010, often into the small hours. They promised that year never to sell to the big supermarkets, and they have kept to it.

Butlers Farmhouse Cheeses

Inglewhite, Lancashire

Richard and Annie Butler started making cheese at the foot of Beacon Fell in 1932. The fourth generation now makes and matures every cheese under one roof, using milk from the family herd and neighbouring farms.

Cambrook

Andover, Hampshire

Angus Cameron and Michael Brooks joined their surnames to name the business in 2012. The nuts are made in their own Andover factory, with the savoury ones baked rather than fried.

Cartwright & Butler

Gilberdyke, East Riding of Yorkshire

The Arnett family have been bakers for five generations, starting with two sisters selling cakes from a terraced front room. They don't do low fat, so the shortbread and biscuits are made with plenty of butter.

Chapel Down

Tenterden, Kent

Chapel Down's own vineyards are mainly on the chalk of the Kent Downs, with more fruit from partner growers in Kent, Sussex and Essex. The sparkling wines are made by the traditional method at the winery outside Tenterden.

Charbonnel et Walker

Poundbury, Dorset

Mrs Walker and Madame Charbonnel opened on New Bond Street in 1875, and the firm has kept a shop on Bond Street ever since. The chocolates are now made by hand in Dorset to Madame Charbonnel's recipes.

Charles Martell & Son

Dymock, Gloucestershire

Charles Martell began with three hand-milked Old Gloucester cows in 1972. Stinking Bishop, washed in perry, followed in 1994, and the farm now makes eight cheeses.

Charlie & Ivy's

Thixendale, North Yorkshire

Adam and Jennie Palmer named the brand after their two children in 2014, after years of cold pressing rapeseed on their Wolds farm. The seed is pressed once, without heat, and everything is made on the farm.

Chococo

Swanage, Dorset

Andy and Claire Burnet opened Chococo in a converted hairdresser's in Swanage in 2002. The chocolates are made near Poole, with local honey and sea salt among the ingredients.

Chocolarder

Falmouth, Cornwall

Pastry chef Mike Longman noticed nobody was making chocolate in Cornwall, so he started in his own kitchen in 2012. The bean to bar chocolate is made on restored antique machines and matured in blocks for around 40 days.

Cornish Coffee

Cornwall

The coffee comes from the same Cornish firm as Smugglers Brew tea, started around a kitchen table in 2012. Beans are roasted daily and packed at the company's own factory.

Cornish Sea Salt

The Lizard, Cornwall

Tony Fraser found the remains of an Iron Age salt works in a Cornish cove, and the company has made salt from the Atlantic since 2008. It is harvested by hand off the Lizard.

The Cornish Seaweed Company

St Martin, Cornwall

Caro and Tim cut their seaweed by hand, with scissors, off the Lizard Peninsula. They call it a haircut, because the plant is left to grow back, and theirs was among the first seaweed businesses in England.

Cornish Tea Co.

Cornwall

Duncan Bond packed the first box of Smugglers Brew in 2012, six months after his sister-in-law asked for a proper local tea. The leaves are blended to suit Cornwall's soft water and every box is packed by hand.

Cornwall Pasta Company

Mylor, Cornwall

Chef Nicholas Egan set up the company in 2020 using organic flour from South West millers. The pasta is pushed through bronze dies and dried slowly, which leaves it rough enough to hold a sauce.

Cox & Co

Single origin Colombian cacao

Founder Gavin Cox spent much of his youth in South America, and every bar uses traceable Colombian cacao. The artwork on the wrappers was painted by Dawn, his late mother-in-law.

Dorset Tea

Dorset

Keith Spicer started blending tea in his Bournemouth kitchen in 1934, and Dorset Tea was created in 2009 in his honour. The bags are biodegradable and the boxes recyclable.

Drivers

Leicester, Leicestershire

Frederick Driver began selling pickled onions and malt vinegar to fishmongers and grocers in 1906. The fourth generation of the family now runs the business.

Duskin

Kent

Andrew Helbling and his daughter Susan press apples on the family farm, which bought its first press in the 1980s. Each variety is pressed on its own, in season, and pasteurised in the bottle.

Farmhouse Biscuits

Nelson, Lancashire

Philip and Dorothy McIvor sold eggs at Blackburn Market in 1962 until Dorothy suggested baking biscuits too. The family bakery has been in Nelson since 1978.

Fen Farm Dairy

Bungay, Suffolk

The family brought Montbéliarde cows over from the Jura in 2012 to make Baron Bigod. The milk goes next door to the cheese room still warm, and the curd is ladled into moulds by hand.

Fentimans

Hexham, Northumberland

Thomas Fentiman took a ginger beer recipe as security on a loan in 1905 and sold the drink door to door from a horse and cart. The drinks are still botanically brewed for at least seven days.

The Fine Cheese Co.

Bath, Somerset

Ann-Marie Dyas founded The Fine Cheese Co. in 1990, and its first shop is still in Bath. The crackers made to go with its cheeses are baked at its sister bakery in Derbyshire.

Firetree Chocolate

Peterborough, Cambridgeshire

Firetree makes bars from cocoa grown on volcanic Pacific islands such as Vanuatu and the Solomon Islands. It handles every stage itself, from fermenting and drying the beans to moulding the bars.

Folkington's

Arlington, East Sussex

Paul Bendit set up Folkington's in 2012 to give fruit juice the kind of provenance wine has. The fruit is pressed close to where it grows, and nothing is made from concentrate.

Ford Farm

Litton Cheney, Dorset

Ford Farm has made cheddar on the Ashley Chase Estate for over forty years. Its cave aged cheddar is carried by hand two hundred feet underground to mature in the Wookey Hole Caves.

Free and Easy

Billingshurst, West Sussex

Free and Easy is the free-from range of a family food company still run by its founder, Cliff Moss. The baking mixes are free from wheat, gluten and dairy and made in the company's own factory.

The Garlic Farm

Newchurch, Isle of Wight

It began more than 50 years ago with Granny Norah planting a few cloves in her garden. Three generations of the Boswell family now grow around 15 varieties on the farm.

GNAW Chocolate

Norwich, Norfolk

Matt and Teri Legon launched GNAW in 2010 and still make the chocolate in Norwich. All the cocoa comes from one family-owned Colombian supplier, so every bar can be traced to the farm.

Godminster

Bruton, Somerset

Richard Hollingbery founded Godminster and still owns it, starting from his organically farmed land near Bruton. The organic cheddar is made with vegetarian rennet and sealed in its own wax coat.

Golden Cross

Golden Cross Cheese

Holmes Hill, East Sussex

Kevin and Alison Blunt have made goat's cheese since 1989 and now work with their son Matthew. The milk comes from their own herd, and each log is ladled by hand and dusted with charcoal.

Great British Tea

Liskeard, Cornwall

A sister label to Cornish Tea, packed at the family factory between Liskeard and Looe. Britannia Brew, its first tea, is an everyday black tea in plastic-free packaging.

Gusbourne

Appledore, Kent

The first vines went in at Appledore in 2004 and the first wines were released in 2010. Gusbourne uses only its own grapes, picked by hand and pressed in whole bunches.

Gusto Organic

East Sussex

Gusto began in 1987 in the kitchen of Craig Sams, who also founded Green & Black's. The cola uses African kola nut and is sweetened with organic agave rather than refined sugar.

Hampshire Cheese Company

Inglewhite, Lancashire

Stacey Hedges created Tunworth in Hampshire in 2005. Butlers Farmhouse Cheeses took on the business in 2024, and Tunworth is still made entirely by hand and packed in a poplar box.

Hawkshead Relish

Hawkshead, Cumbria

Mark and Maria Whitehead made relishes for their Lake District café until customers asked for jars to take home. Everything is still made by hand in open pans in a 16th-century barn.

Highfield Preserves

Willand, Devon

Jennifer Fraser started on the family Aga in 1984 with mustards made with wine from the family vineyard. Her son Don and his wife Emma run the business today.

Hodmedod's

Brampton, Suffolk

Hodmedod's grew out of a project on how Norwich could feed itself, which found fava beans grown nearby but rarely eaten. In 2014 it sold the first quinoa grown in this country.

Jimmy's Iced Coffee

Christchurch, Dorset

Jim Cregan had the idea while travelling in Australia and started the brand with his sister Suzie in 2010. The Original is just semi-skimmed milk, Colombian Arabica coffee and demerara sugar.

Kent & Fraser

North West London

Kent & Fraser was started by a pastry chef in 2009 and has baked nothing but gluten free since. The biscuits, crackers and fruit toasts are made without additives or preservatives.

King Stone Dairy

Chedworth, Gloucestershire

David Jowett trained in cheese at Neal's Yard Dairy and in Vermont before making Rollright in 2015. The cheeses are made by hand with organic milk from the farm's own herd.

The Lakes Distillery

Setmurthy, Cumbria

Founder Paul Currie took on a Victorian dairy farm in the Lake District that had stood derelict for over 20 years. The single malt is matured in sherry-seasoned oak casks, most made to the distillery's own specification.

Little's

Willand, Devon

Henry and Leila Little met coffee roasters in California more than 35 years ago and came home to make flavoured coffee. Will and Caro Little run it now and never add sugar, or as they put it, anything weird.

The London Honey Co.

Bermondsey, London

Steve Benbow put a hive on his roof near Tower Bridge in 1999, and his bees now live everywhere from the Kent coast to the Shropshire Hills. The honey is left unpasteurised and unblended.

Long Clawson Dairy

Long Clawson, Leicestershire

Twelve local farmers started the dairy in 1912, and it now takes milk from 30 member farms within 30 miles. It is one of only five dairies allowed to make Blue Stilton.

Lottie Shaw’s

Lottie Shaw's

Brighouse, West Yorkshire

Lottie grew up in her parents' bakery in the Pennines, and the business still bakes from family recipes that go back three generations. The Yorkshire parkin started it, and the mince pies and traybakes followed.

Lubborn Creamery

Cricket St Thomas, Somerset

The creamery has made soft cheese in this Somerset village for more than 35 years. Its Camembert, Brie and goat's cheese are traditionally ripened and all suitable for vegetarians.

Lyme Bay Winery

Shute, Devon

Nigel Howard set up the winery in 1993 to make West Country cider. It now buys grapes from growers across the south of England and makes the wine in Devon.

Miller's

Ashbourne, Derbyshire

The bakers weigh ingredients by hand and still use bronze rollers and a 1930s moulding machine. The Damsels are made with stoneground flour grown and milled in England.

Mr Filbert's

West Pennard, Somerset

A small group of food lovers made the first batches by hand in 2010. The nuts are tumble-roasted in Somerset with fresh herbs and foraged ingredients.

Mrs Darlington's

Crewe, Cheshire

Too many eggs on the family farm in 1980 led Marion Darlington to make lemon curd for her egg round. She still oversees every recipe, with her daughter Sarah running the business beside her.

Mrs Kirkham's

Goosnargh, Lancashire

Ruth Kirkham began making Lancashire cheese in a converted piggery in 1978, using her mother's recipe. Her son Graham makes it today, one of the last raw milk Lancashires.

The Natural Spa

Woodbury Salterton, Devon

Zoe Strassen started making soap in her parents' back garden in 2016. Everything is still made by hand in small batches, plastic-free and vegan.

Neal's Yard Creamery

Dorstone, Herefordshire

Charlie Westhead and his team make fresh and mould-ripened cheeses on a hill above the Wye. The cow's milk is collected each morning from a 40-cow farm nearby.

Nettlebed Creamery

Nettlebed, Oxfordshire

Rose Grimond's family has farmed at Nettlebed since 1901, organically since 2001. She founded the creamery in 2015 to turn the farm's own milk into cheese.

The Norfolk Sweet Kitchen

Snettisham, Norfolk

A gift business on the Norfolk coast, sister to the Norfolk Jar Kitchen. Its sweets and cookie mixes come in glass jars and pouches that can be reused or recycled.

Northern Pasta Co.

Carnforth, Lancashire

Imogen Royall and Matt Kenyon started selling spelt pasta from a market stall in Kendal in 2022. The spelt is grown in the Cotswolds, and the pasta is bronze-die cut and slow dried for 20 hours.

Nyetimber

West Chiltington, West Sussex

The estate appears in the Domesday Book, and its first vines were planted in 1988 below the South Downs. Nyetimber uses only grapes from its own vineyards.

Otter Vale

Cullompton, Devon

Devon Chutney, an onion and pineapple recipe, was created by Graham Worrall after he bought the business in 1979. Christine and Jon Laxon have run it since 1995.

Oxford Cheese Company

Oxfordshire

Robert Pouget created Oxford Blue in 1995, twelve years after opening a cheese shop in Oxford's Covered Market. It is a creamy blue in the Stilton tradition.

Peter's Yard

Shropshire

Named after Peter Ljungquist, the Swedish baker whose crispbread inspired it. Every batch starts with a 45-year-old sourdough starter, fermented for 16 hours.

Pip & Nut

London

Pip Murray started mixing her own nut butters while training for a marathon in 2013, unhappy with the palm oil and sugar in shop-bought jars. She still runs the company, and there is no palm oil, ever.

Pump Street Chocolate

Orford, Suffolk

Chris and Joanna Brennan opened Pump Street as a bakery in 2010 and began making chocolate in its pastry section two years later. The cocoa is bought direct from single estates and cooperatives.

Quicke's

Newton St Cyres, Devon

The Quicke family has farmed here for 14 generations and made cheese since 1973. Each truckle is wrapped by hand in muslin and matured for up to two years.

Quiggin's

Kendal, Cumbria

Daniel Quiggin moved to Kendal in 1872 and was soon making mint cake. The sugar is still boiled in open copper pans and every bar is poured by hand.

Rosary

Landford, Wiltshire

A small family dairy behind the house on the edge of the New Forest has made goat's cheese for more than 35 years. It is made by hand with milk from a local farm.

Rosebud Preserves

Healey, North Yorkshire

Elspeth Biltoft started in 1989 with eight of her mother's recipes, in two converted barns on the farm. The jams set without added pectin, and the Bramleys are peeled and cored by hand.

Salcombe Gin

Salcombe, Devon

Two sailing instructors launched Start Point gin in 2016, distilled at a boathouse you can reach by water. The citrus is peeled by hand every day.

Shorrocks

Goosnargh, Lancashire

The Shorrock family has made Lancashire cheese since 1923. The first Lancashire Bomb was a leaving present for a friend, and each one is matured for two years and dipped in black wax.

Single Variety Co.

Bristol

Nicola Elliott began making jam in her London kitchen in 2016 and now runs her own jam factory in Bristol with her husband Ross. Each jar uses one variety of fruit or chilli, with more fruit and less sugar.

Snaffling Pig

Henley-on-Thames, Oxfordshire

Nick Coleman started Snaffling Pig in a Henley pub in 2014 with a £500 stake. The idea was simple: pork scratchings had not changed in 250 years, and it was time they did.

Somerset Charcuterie

Wrington, Somerset

Andy and James, two fathers whose daughters were best friends, had the idea over cider at a lawn-mower race. Everything is made by hand on the farm, with Somerset cider in one of the chorizos.

Spirit of Yorkshire Distillery

Hunmanby, North Yorkshire

Tom Mellor and David Thompson planned the distillery over a pint in 2011 and first ran the stills in 2016. Every grain of barley for Filey Bay whisky is grown on the Mellor family farm.

St Jude

St Jude Cheese

Wheatacre, Norfolk

Julie Cheyney and Blake Bowden make St Jude with raw milk from a single herd. The curd is ladled into its moulds by hand at a new creamery on the farm.

Stokes Sauces

Rendlesham, Suffolk

Rick Sheepshanks set out in 2004 to make a good mayonnaise and followed it with tomato ketchup. Every 100g of ketchup has 200g of tomatoes simmered down into it.

Sugrue South Downs

Wivelsfield Green, East Sussex

Dermot Sugrue made wine at Nyetimber and Wiston before he and Ana set up their own winery. Much of the wine is fermented and aged in barrels, then kept long on its lees.

Summerdown Farm

Basingstoke, Hampshire

Summerdown grows Black Mitcham peppermint on about 70 acres, all descended from a handful of cuttings found in the early 1990s. The oil is steam distilled on the farm, then aged in barrels.

Taylors of Harrogate

Harrogate, North Yorkshire

Charles Taylor set up as a tea and coffee merchant in Harrogate in 1886. The firm is still family owned, and its buyers taste every batch before it leaves the building.

Teapigs

Greenford, London

Two former Tetley tea people, Nick Kilby and Louise Cheadle, started Teapigs in a little Ealing office in 2006. Their tea temples are roomy mesh bags of whole leaf tea, made from corn starch.

Tiptree

Tiptree, Essex

The Wilkin family has farmed at Tiptree since 1757 and made preserves since 1885. They still grow their own fruit, including the Little Scarlet strawberry, found only on the estate.

Tracklements

Easton Grey, Wiltshire

William Tullberg ground his first wholegrain mustard in a coffee grinder in 1970, from a recipe in John Evelyn's diary. Everything is still made in small batches, and the mustard is stirred daily for five days.

Tregothnan

Truro, Cornwall

The first 300 tea bushes went into the estate's walled garden in 1999, and the first harvest in 2005 came to just 28 grams. The estate sells its own leaf as single estate tea and blends it into its breakfast and afternoon teas.

TruffleHunter

South Cerney, Gloucestershire

Nigel Whitehouse and Omi Pears found truffles in the markets near their Italian farmhouse and came home to start the business in 2010. The English Truffle Oil uses cold-pressed rapeseed oil and English black truffle.

Two Farmers

Ross-on-Wye, Herefordshire

Mark Green and Sean Mason had the idea over a pint and a packet of crisps, and launched in 2018. The potatoes are grown, cooked and packed on their farm, and the bags break down in a home compost bin.

Very Lazy

Newbury, Berkshire

Very Lazy started with one jar of chopped garlic and one idea: no peeling and no chopping. The garlic still has just two ingredients, garlic and white wine vinegar.

Village Maid Cheese

Riseley, Berkshire

Anne Wigmore set up Village Maid in a garden outbuilding in 1986 after ten years in dairy research. Her son Jake joined in 2017, and the cheeses are made by hand from ewe's and Guernsey milk.

Warner's

Harrington, Northamptonshire

Tom and Tina Warner have made gin at Falls Farm since 2012, in a barn about 250 years old. Many of the botanicals are grown and picked on the farm itself.

West Country Legends

Glastonbury, Somerset

Pickles, chutneys and baked straws with names to match, such as Proper Job Piccalilli and Scrumpy Cider Chutney. The piccalilli is 60% vegetables in a mustard sauce.

White Lake Cheese

Pylle, Somerset

Roger Longman is a third-generation farmer whose grandfather made cheddar in the 1930s. He started White Lake in 2004 and keeps his own herd of French Alpine goats.

Wilton Wholefoods

Downton, Wiltshire

Brothers Daniel and Solomon run the family firm with Solomon's wife Nicola, sourcing, blending and packing at their own site. The porridge oats are plain rolled oats, milled in the UK with nothing added.

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