Sourcing
Perfection begins
at the farm.
Everything we sell comes from someone we can name, whose standards we have seen first-hand and would defend to your head chef.
A supplier is only as good as the people behind it.
Most of the difference between a good ingredient and an average one is decided long before anyone loads a van. It is decided by soil, by breed, by how long something was allowed to take, and by whether the person growing it was paid enough to do it properly.
That is where our buying starts. We choose producers first and build the list around them, rather than deciding what we want to sell and finding the cheapest version of it.
Six rules we buy by.
We go to market, every morning
Nothing on your delivery was chosen by an algorithm. Someone stood in front of it at four in the morning and decided it was good enough to put your name on.
Named producers only
If we cannot tell you the farm, the boat or the estate, we do not carry it. Traceability is a phone number, not a certificate on a wall.
Breed and ageing decide the plate
Native and rare breeds, wagyu graded on the marbling not the marketing, dry-aged as long as the carcass will carry. Nothing rushed to hit a price.
Season over availability
We would rather tell you the asparagus is finished than fly it in from the other side of the world so a line on a list stays filled.
Presented like it matters
Everything arrives cut, trimmed and packed to a standard you can carry straight to the pass. No unpacking someone else's mess before you can start.
The rare things, on demand
Caviar, truffle, wagyu, langoustines the size of your forearm. If it exists and it is good, we will find it and tell you honestly what it costs.
Producer partnerships
Growing something we should be carrying? We'd like to hear from you.
We take on a small number of new producers each year. If you farm, fish, forage or make something exceptional, send us a line.
Get in touch