Ingredients

A day in the life on our dairy farm

Greek Style Yoghurt

With its rolling hills and luscious green pastures, the West Country is world renowned for high-quality dairy goods. So good, that we simply had to use their calcium-rich whole milk for our award-winning thick and creamy Greek Style Yoghurts.

Because our farm is situated between two rivers, the Severn and Wye, it is in one of the warmest spots in the whole of England, so the cows can spend plenty of time grazing outdoors. During the summer they graze on fields of grass, clover and cress and during the winter they feed off turnips, kale and swedes to ensure they get the nutrition they need to produce the the creamiest milk.

Unlike intensive dairy farming, the calves are kept in their social groups with others of their age for their lifetime, and not in individual pens, providing a sociable and content life. They are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

West Country fields

Greek Style Yoghurt

With its rolling hills and luscious green pastures, the West Country is world renowned for high-quality dairy goods. So good, that we simply had to use their calcium-rich whole milk for our award-winning thick and creamy Greek Style Yoghurts.

Because our farm is situated between two rivers, the Severn and Wye, it is in one of the warmest spots in the whole of England, so the cows can spend plenty of time grazing outdoors. During the summer they graze on fields of grass, clover and cress and during the winter they feed off turnips, kale and swedes to ensure they get the nutrition they need to produce the the creamiest milk.

Unlike intensive dairy farming, the calves are kept in their social groups with others of their age for their lifetime, and not in individual pens, providing a sociable and content life. They are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

One of our beautiful 20th generation Holstein Friesian cows

Greek Style Yoghurt

With its rolling hills and luscious green pastures, the West Country is world renowned for high-quality dairy goods. So good, that we simply had to use their calcium-rich whole milk for our award-winning thick and creamy Greek Style Yoghurts.

Because our farm is situated between two rivers, the Severn and Wye, it is in one of the warmest spots in the whole of England, so the cows can spend plenty of time grazing outdoors. During the summer they graze on fields of grass, clover and cress and during the winter they feed off turnips, kale and swedes to ensure they get the nutrition they need to produce the the creamiest milk.

Unlike intensive dairy farming, the calves are kept in their social groups with others of their age for their lifetime, and not in individual pens, providing a sociable and content life. They are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

Piers enjoying a morning stroll to the fields with our dairy cows

Greek Style Yoghurt

With its rolling hills and luscious green pastures, the West Country is world renowned for high-quality dairy goods. So good, that we simply had to use their calcium-rich whole milk for our award-winning thick and creamy Greek Style Yoghurts.

Because our farm is situated between two rivers, the Severn and Wye, it is in one of the warmest spots in the whole of England, so the cows can spend plenty of time grazing outdoors. During the summer they graze on fields of grass, clover and cress and during the winter they feed off turnips, kale and swedes to ensure they get the nutrition they need to produce the the creamiest milk.

Unlike intensive dairy farming, the calves are kept in their social groups with others of their age for their lifetime, and not in individual pens, providing a sociable and content life. They are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

Our cows on their way to spend the day grazing on grass, cress and clover

Greek Style Yoghurt

With its rolling hills and luscious green pastures, the West Country is world renowned for high-quality dairy goods. So good, that we simply had to use their calcium-rich whole milk for our award-winning thick and creamy Greek Style Yoghurts.

Because our farm is situated between two rivers, the Severn and Wye, it is in one of the warmest spots in the whole of England, so the cows can spend plenty of time grazing outdoors. During the summer they graze on fields of grass, clover and cress and during the winter they feed off turnips, kale and swedes to ensure they get the nutrition they need to produce the the creamiest milk.

Unlike intensive dairy farming, the calves are kept in their social groups with others of their age for their lifetime, and not in individual pens, providing a sociable and content life. They are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

A day in the life on our blueberry farm

Wild Blueberries

Deep in the Boreal forests surrounding Quebec’s Lake St-Jean region, grows one of nature’s most perfect delicacies: organic wild blueberries. When Piers tasted them for the first time in 2016, he knew we had to have them.

Wild blueberries are smaller and more flavourful than your standard supermarket blueberries. The smaller size and lower water content doesn’t only affect the flavour, but also the nutritional benefit. Wild blueberries contain double the antioxidant power of ordinary blueberries.

Wild blueberries are perfectly adapted to the harsh Canadian climate, so there is no need for industrial polytunnels or pesticides, resulting in low-impact harvesting. Each bush spreads slowly and naturally in the thin glacial soils of Eastern Canada, only handpicked when ripe in the late summer months (although sometimes these little beauties can take years until they're ready for harvesting).

Piers trying wild blueberries for the first time in 2016

Wild Blueberries

Deep in the Boreal forests surrounding Quebec’s Lake St-Jean region, grows one of nature’s most perfect delicacies: organic wild blueberries. When Piers tasted them for the first time in 2016, he knew we had to have them.

Wild blueberries are smaller and more flavourful than your standard supermarket blueberries. The smaller size and lower water content doesn’t only affect the flavour, but also the nutritional benefit. Wild blueberries contain double the antioxidant power of ordinary blueberries.

Wild blueberries are perfectly adapted to the harsh Canadian climate, so there is no need for industrial polytunnels or pesticides, resulting in low-impact harvesting. Each bush spreads slowly and naturally in the thin glacial soils of Eastern Canada, only handpicked when ripe in the late summer months (although sometimes these little beauties can take years until they're ready for harvesting).

Our blueberries are picked under the moonlight because the colder temperatures makes the fruit firmer for picking

Wild Blueberries

Deep in the Boreal forests surrounding Quebec’s Lake St-Jean region, grows one of nature’s most perfect delicacies: organic wild blueberries. When Piers tasted them for the first time in 2016, he knew we had to have them.

Wild blueberries are smaller and more flavourful than your standard supermarket blueberries. The smaller size and lower water content doesn’t only affect the flavour, but also the nutritional benefit. Wild blueberries contain double the antioxidant power of ordinary blueberries.

Wild blueberries are perfectly adapted to the harsh Canadian climate, so there is no need for industrial polytunnels or pesticides, resulting in low-impact harvesting. Each bush spreads slowly and naturally in the thin glacial soils of Eastern Canada, only handpicked when ripe in the late summer months (although sometimes these little beauties can take years until they're ready for harvesting).

One of our wild blueberry low bushes

Wild Blueberries

Deep in the Boreal forests surrounding Quebec’s Lake St-Jean region, grows one of nature’s most perfect delicacies: organic wild blueberries. When Piers tasted them for the first time in 2016, he knew we had to have them.

Wild blueberries are smaller and more flavourful than your standard supermarket blueberries. The smaller size and lower water content doesn’t only affect the flavour, but also the nutritional benefit. Wild blueberries contain double the antioxidant power of ordinary blueberries.

Wild blueberries are perfectly adapted to the harsh Canadian climate, so there is no need for industrial polytunnels or pesticides, resulting in low-impact harvesting. Each bush spreads slowly and naturally in the thin glacial soils of Eastern Canada, only handpicked when ripe in the late summer months (although sometimes these little beauties can take years until they're ready for harvesting).

Our blueberries being hand-harvested by a special rake that scoops the berries off the bushes

Wild Blueberries

Deep in the Boreal forests surrounding Quebec’s Lake St-Jean region, grows one of nature’s most perfect delicacies: organic wild blueberries. When Piers tasted them for the first time in 2016, he knew we had to have them.

Wild blueberries are smaller and more flavourful than your standard supermarket blueberries. The smaller size and lower water content doesn’t only affect the flavour, but also the nutritional benefit. Wild blueberries contain double the antioxidant power of ordinary blueberries.

Wild blueberries are perfectly adapted to the harsh Canadian climate, so there is no need for industrial polytunnels or pesticides, resulting in low-impact harvesting. Each bush spreads slowly and naturally in the thin glacial soils of Eastern Canada, only handpicked when ripe in the late summer months (although sometimes these little beauties can take years until they're ready for harvesting).

Our blueberry bushes stretching for miles

Wild Blueberries

Deep in the Boreal forests surrounding Quebec’s Lake St-Jean region, grows one of nature’s most perfect delicacies: organic wild blueberries. When Piers tasted them for the first time in 2016, he knew we had to have them.

Wild blueberries are smaller and more flavourful than your standard supermarket blueberries. The smaller size and lower water content doesn’t only affect the flavour, but also the nutritional benefit. Wild blueberries contain double the antioxidant power of ordinary blueberries.

Wild blueberries are perfectly adapted to the harsh Canadian climate, so there is no need for industrial polytunnels or pesticides, resulting in low-impact harvesting. Each bush spreads slowly and naturally in the thin glacial soils of Eastern Canada, only handpicked when ripe in the late summer months (although sometimes these little beauties can take years until they're ready for harvesting).

A day in the life on our Prune farm

French Prunes

Plums (soon to be Prunes) are considered one of France's most traditional fruits. With 120 hectares of organic orchards, it’s on our PGI protected farm in the Agen region that this tradition truly thrives. Agen prunes are a delicate variety of fruit that require plenty of sunlight (the south-facing orchards mean they are protected from harsh winter frosts) and they truly blossom in the clay-limestone soils of this area, which help to give the prunes a unique, sweet taste.

After being freshly harvested, the succulent and glossy plums are taken to the drying barn just down the road, where they are expertly dried at increasing temperatures. This painstaking processes slowly coaxes the moisture out, creating a tastier and more decadent prune as the natural sugar is allowed to caramelise.

Our plums ready to be harvested

French Prunes

Plums (soon to be Prunes) are considered one of France's most traditional fruits. With 120 hectares of organic orchards, it’s on our PGI protected farm in the Agen region that this tradition truly thrives. Agen prunes are a delicate variety of fruit that require plenty of sunlight (the south-facing orchards mean they are protected from harsh winter frosts) and they truly blossom in the clay-limestone soils of this area, which help to give the prunes a unique, sweet taste.

After being freshly harvested, the succulent and glossy plums are taken to the drying barn just down the road, where they are expertly dried at increasing temperatures. This painstaking processes slowly coaxes the moisture out, creating a tastier and more decadent prune as the natural sugar is allowed to caramelise.

Piers and our prune farmer inspecting the ripeness of the plums

French Prunes

Plums (soon to be Prunes) are considered one of France's most traditional fruits. With 120 hectares of organic orchards, it’s on our PGI protected farm in the Agen region that this tradition truly thrives. Agen prunes are a delicate variety of fruit that require plenty of sunlight (the south-facing orchards mean they are protected from harsh winter frosts) and they truly blossom in the clay-limestone soils of this area, which help to give the prunes a unique, sweet taste.

After being freshly harvested, the succulent and glossy plums are taken to the drying barn just down the road, where they are expertly dried at increasing temperatures. This painstaking processes slowly coaxes the moisture out, creating a tastier and more decadent prune as the natural sugar is allowed to caramelise.

Our glossy prunes after being allowed to slowly caramelise

French Prunes

Plums (soon to be Prunes) are considered one of France's most traditional fruits. With 120 hectares of organic orchards, it’s on our PGI protected farm in the Agen region that this tradition truly thrives. Agen prunes are a delicate variety of fruit that require plenty of sunlight (the south-facing orchards mean they are protected from harsh winter frosts) and they truly blossom in the clay-limestone soils of this area, which help to give the prunes a unique, sweet taste.

After being freshly harvested, the succulent and glossy plums are taken to the drying barn just down the road, where they are expertly dried at increasing temperatures. This painstaking processes slowly coaxes the moisture out, creating a tastier and more decadent prune as the natural sugar is allowed to caramelise.

Our beautiful PGI protected orchard

French Prunes

Plums (soon to be Prunes) are considered one of France's most traditional fruits. With 120 hectares of organic orchards, it’s on our PGI protected farm in the Agen region that this tradition truly thrives. Agen prunes are a delicate variety of fruit that require plenty of sunlight (the south-facing orchards mean they are protected from harsh winter frosts) and they truly blossom in the clay-limestone soils of this area, which help to give the prunes a unique, sweet taste.

After being freshly harvested, the succulent and glossy plums are taken to the drying barn just down the road, where they are expertly dried at increasing temperatures. This painstaking processes slowly coaxes the moisture out, creating a tastier and more decadent prune as the natural sugar is allowed to caramelise.

A day in the life on our quinoa farm

Shropshire Quinoa

We didn't just choose golden Shropshire quinoa because it's closer to home, it is nutritionally superior (contains all nine essential amino acids) and really delivers on taste.

Our patented 'non-bitter' whole-grain quinoa variety means that our crop is simply harvested, impurities are removed and the seeds are ready to be cooked. In contrast, most other quinoa varieties have a naturally occurring soapy coating on the seed surface called saponin, which needs to be removed before eating to avoid an unpleasant bitter flavour.

During the process of removing these saponins, the outer seed hull is removed giving the seeds a visually whiter appearance, which is why in comparison our British quinoa appears slightly more golden in colour. This is significant, as it means our British quinoa retains the highly nutritious outer layer which is full of minerals and fibre, making our quinoa one of the most nutritious in the world and is almost akin to being the brown rice equivalent of quinoa. Not only this, but by retaining the outer seed coating we have a much deeper and richer flavour to our grains.

Our Shropshire Quinoa ready to be milled

Shropshire Quinoa

We didn't just choose golden Shropshire quinoa because it's closer to home, it is nutritionally superior (contains all nine essential amino acids) and really delivers on taste.

Our patented 'non-bitter' whole-grain quinoa variety means that our crop is simply harvested, impurities are removed and the seeds are ready to be cooked. In contrast, most other quinoa varieties have a naturally occurring soapy coating on the seed surface called saponin, which needs to be removed before eating to avoid an unpleasant bitter flavour.

During the process of removing these saponins, the outer seed hull is removed giving the seeds a visually whiter appearance, which is why in comparison our British quinoa appears slightly more golden in colour. This is significant, as it means our British quinoa retains the highly nutritious outer layer which is full of minerals and fibre, making our quinoa one of the most nutritious in the world and is almost akin to being the brown rice equivalent of quinoa. Not only this, but by retaining the outer seed coating we have a much deeper and richer flavour to our grains.

Piers and our dedicated quinoa farmer

Shropshire Quinoa

We didn't just choose golden Shropshire quinoa because it's closer to home, it is nutritionally superior (contains all nine essential amino acids) and really delivers on taste.

Our patented 'non-bitter' whole-grain quinoa variety means that our crop is simply harvested, impurities are removed and the seeds are ready to be cooked. In contrast, most other quinoa varieties have a naturally occurring soapy coating on the seed surface called saponin, which needs to be removed before eating to avoid an unpleasant bitter flavour.

During the process of removing these saponins, the outer seed hull is removed giving the seeds a visually whiter appearance, which is why in comparison our British quinoa appears slightly more golden in colour. This is significant, as it means our British quinoa retains the highly nutritious outer layer which is full of minerals and fibre, making our quinoa one of the most nutritious in the world and is almost akin to being the brown rice equivalent of quinoa. Not only this, but by retaining the outer seed coating we have a much deeper and richer flavour to our grains.

The high density of our quinoa crops

Shropshire Quinoa

We didn't just choose golden Shropshire quinoa because it's closer to home, it is nutritionally superior (contains all nine essential amino acids) and really delivers on taste.

Our patented 'non-bitter' whole-grain quinoa variety means that our crop is simply harvested, impurities are removed and the seeds are ready to be cooked. In contrast, most other quinoa varieties have a naturally occurring soapy coating on the seed surface called saponin, which needs to be removed before eating to avoid an unpleasant bitter flavour.

During the process of removing these saponins, the outer seed hull is removed giving the seeds a visually whiter appearance, which is why in comparison our British quinoa appears slightly more golden in colour. This is significant, as it means our British quinoa retains the highly nutritious outer layer which is full of minerals and fibre, making our quinoa one of the most nutritious in the world and is almost akin to being the brown rice equivalent of quinoa. Not only this, but by retaining the outer seed coating we have a much deeper and richer flavour to our grains.

The golden quinoa seeds taken from the head of the plant

Shropshire Quinoa

We didn't just choose golden Shropshire quinoa because it's closer to home, it is nutritionally superior (contains all nine essential amino acids) and really delivers on taste.

Our patented 'non-bitter' whole-grain quinoa variety means that our crop is simply harvested, impurities are removed and the seeds are ready to be cooked. In contrast, most other quinoa varieties have a naturally occurring soapy coating on the seed surface called saponin, which needs to be removed before eating to avoid an unpleasant bitter flavour.

During the process of removing these saponins, the outer seed hull is removed giving the seeds a visually whiter appearance, which is why in comparison our British quinoa appears slightly more golden in colour. This is significant, as it means our British quinoa retains the highly nutritious outer layer which is full of minerals and fibre, making our quinoa one of the most nutritious in the world and is almost akin to being the brown rice equivalent of quinoa. Not only this, but by retaining the outer seed coating we have a much deeper and richer flavour to our grains.

Our Pink Lady® orchard

Pink Lady® Apples

Our apples grow high up in the Dolomites where difference in temperature between the warm sunny days and cool nights is essential to give them their distinctive rosy colour. With a naturally sweet crunch, a special blush and a wonderful fizz Pink Lady® apples are well known as the best tasting apple around.

With the first tree blossoming in spring, they soak up 200 days of sunshine until their November harvest, as the more time they spend growing the more delicious the apple. Harvesting these apples is no simple task. Our apples are so sensitive that our orchard is protected from hailstones by specialised nets. Any apple that falls directly from the tree could bruise so is left to naturally fertilise the soil.

By harvest time, the trees are laden with crisp Pink Lady® apples, which we use for our puree. In fact, we’re the only baby food company to be allowed to use these unique apples and we think it makes the perfect first taste for your baby.

Piers and our farmer picking an apple to see if it is ready for harvesting

Pink Lady® Apples

Our apples grow high up in the Dolomites where difference in temperature between the warm sunny days and cool nights is essential to give them their distinctive rosy colour. With a naturally sweet crunch, a special blush and a wonderful fizz Pink Lady® apples are well known as the best tasting apple around.

With the first tree blossoming in spring, they soak up 200 days of sunshine until their November harvest, as the more time they spend growing the more delicious the apple. Harvesting these apples is no simple task. Our apples are so sensitive that our orchard is protected from hailstones by specialised nets. Any apple that falls directly from the tree could bruise so is left to naturally fertilise the soil.

By harvest time, the trees are laden with crisp Pink Lady® apples, which we use for our puree. In fact, we’re the only baby food company to be allowed to use these unique apples and we think it makes the perfect first taste for your baby.

Our farmer explaining that any bruised apple is used to fertilise the soil

Pink Lady® Apples

Our apples grow high up in the Dolomites where difference in temperature between the warm sunny days and cool nights is essential to give them their distinctive rosy colour. With a naturally sweet crunch, a special blush and a wonderful fizz Pink Lady® apples are well known as the best tasting apple around.

With the first tree blossoming in spring, they soak up 200 days of sunshine until their November harvest, as the more time they spend growing the more delicious the apple. Harvesting these apples is no simple task. Our apples are so sensitive that our orchard is protected from hailstones by specialised nets. Any apple that falls directly from the tree could bruise so is left to naturally fertilise the soil.

By harvest time, the trees are laden with crisp Pink Lady® apples, which we use for our puree. In fact, we’re the only baby food company to be allowed to use these unique apples and we think it makes the perfect first taste for your baby.

Crisp and rosy. Just how we like them.

Pink Lady® Apples

Our apples grow high up in the Dolomites where difference in temperature between the warm sunny days and cool nights is essential to give them their distinctive rosy colour. With a naturally sweet crunch, a special blush and a wonderful fizz Pink Lady® apples are well known as the best tasting apple around.

With the first tree blossoming in spring, they soak up 200 days of sunshine until their November harvest, as the more time they spend growing the more delicious the apple. Harvesting these apples is no simple task. Our apples are so sensitive that our orchard is protected from hailstones by specialised nets. Any apple that falls directly from the tree could bruise so is left to naturally fertilise the soil.

By harvest time, the trees are laden with crisp Pink Lady® apples, which we use for our puree. In fact, we’re the only baby food company to be allowed to use these unique apples and we think it makes the perfect first taste for your baby.

The Fucino Basin

Italian Carrots

To capture the finest carrots, we hunted down the highly skilled Aureli family in a truly remarkable spot in the Italian province of L’Aquila. Nestled between the high Apennine peaks, they grow their carrots in the Fucino basin which is exceptionally fertile due to its humus-rich soil and plentiful rainfall.

The high clay content of the soil is perfect for growing carrots as it allows enough space for each to grow while protecting and supporting them. The plateau is about 650 meters above sea level, surrounded by mighty snow-capped peaks that act as a protective barrier creating the ideal carrot growing microclimate.

Formed from organic matter at the bottom of the lake (drained in the late 1800s), the fertile soil is what gives the vitamin rich Fucino carrots their distinctively sweet flavour. Unlike other companies that store their carrots for up to 4 months, we puree ours within 24 hours resulting in a consistently higher quality and fresher puree.

Italian Carrots

To capture the finest carrots, we hunted down the highly skilled Aureli family in a truly remarkable spot in the Italian province of L’Aquila. Nestled between the high Apennine peaks, they grow their carrots in the Fucino basin which is exceptionally fertile due to its humus-rich soil and plentiful rainfall.

The high clay content of the soil is perfect for growing carrots as it allows enough space for each to grow while protecting and supporting them. The plateau is about 650 meters above sea level, surrounded by mighty snow-capped peaks that act as a protective barrier creating the ideal carrot growing microclimate.

Formed from organic matter at the bottom of the lake (drained in the late 1800s), the fertile soil is what gives the vitamin rich Fucino carrots their distinctively sweet flavour. Unlike other companies that store their carrots for up to 4 months, we puree ours within 24 hours resulting in a consistently higher quality and fresher puree.

Italian Carrots

To capture the finest carrots, we hunted down the highly skilled Aureli family in a truly remarkable spot in the Italian province of L’Aquila. Nestled between the high Apennine peaks, they grow their carrots in the Fucino basin which is exceptionally fertile due to its humus-rich soil and plentiful rainfall.

The high clay content of the soil is perfect for growing carrots as it allows enough space for each to grow while protecting and supporting them. The plateau is about 650 meters above sea level, surrounded by mighty snow-capped peaks that act as a protective barrier creating the ideal carrot growing microclimate.

Formed from organic matter at the bottom of the lake (drained in the late 1800s), the fertile soil is what gives the vitamin rich Fucino carrots their distinctively sweet flavour. Unlike other companies that store their carrots for up to 4 months, we puree ours within 24 hours resulting in a consistently higher quality and fresher puree.

Italian Carrots

To capture the finest carrots, we hunted down the highly skilled Aureli family in a truly remarkable spot in the Italian province of L’Aquila. Nestled between the high Apennine peaks, they grow their carrots in the Fucino basin which is exceptionally fertile due to its humus-rich soil and plentiful rainfall.

The high clay content of the soil is perfect for growing carrots as it allows enough space for each to grow while protecting and supporting them. The plateau is about 650 meters above sea level, surrounded by mighty snow-capped peaks that act as a protective barrier creating the ideal carrot growing microclimate.

Formed from organic matter at the bottom of the lake (drained in the late 1800s), the fertile soil is what gives the vitamin rich Fucino carrots their distinctively sweet flavour. Unlike other companies that store their carrots for up to 4 months, we puree ours within 24 hours resulting in a consistently higher quality and fresher puree.

Italian Carrots

To capture the finest carrots, we hunted down the highly skilled Aureli family in a truly remarkable spot in the Italian province of L’Aquila. Nestled between the high Apennine peaks, they grow their carrots in the Fucino basin which is exceptionally fertile due to its humus-rich soil and plentiful rainfall.

The high clay content of the soil is perfect for growing carrots as it allows enough space for each to grow while protecting and supporting them. The plateau is about 650 meters above sea level, surrounded by mighty snow-capped peaks that act as a protective barrier creating the ideal carrot growing microclimate.

Formed from organic matter at the bottom of the lake (drained in the late 1800s), the fertile soil is what gives the vitamin rich Fucino carrots their distinctively sweet flavour. Unlike other companies that store their carrots for up to 4 months, we puree ours within 24 hours resulting in a consistently higher quality and fresher puree.

Parmigano Reggiano after 12 months of maturing

Parmigiano Reggiano

Parmigiano Reggiano is the undisputed king of the cheeses. Made using grass-fed cows’ milk from the Reggiano area, it is gently heated in bell-shaped copper vats before being bathed in salt water. Each wheel is then matured for a minimum of 12 months (the longest amongst all PDO cheeses). It takes 550 litres of cheese to produce one wheel of Parmigiano Reggiano.

Because of the tight controls and the very unique way it is made, the entire Parmigiano-Reggiano paradigm is built around the ideal of perfection in every single wheel. The concept of terroir (how the unique soil and climate affects the taste) is very important to this cheese, which is why it can only be made in one particular place, so you can rest assured you are getting nothing but the best.

Our cheese being gently heated in copper vats

Parmigiano Reggiano

Parmigiano Reggiano is the undisputed king of the cheeses. Made using grass-fed cows’ milk from the Reggiano area, it is gently heated in bell-shaped copper vats before being bathed in salt water. Each wheel is then matured for a minimum of 12 months (the longest amongst all PDO cheeses). It takes 550 litres of cheese to produce one wheel of Parmigiano Reggiano.

Because of the tight controls and the very unique way it is made, the entire Parmigiano-Reggiano paradigm is built around the ideal of perfection in every single wheel. The concept of terroir (how the unique soil and climate affects the taste) is very important to this cheese, which is why it can only be made in one particular place, so you can rest assured you are getting nothing but the best.

Our cheese wheels maturing for a minimum of 12 months

Parmigiano Reggiano

Parmigiano Reggiano is the undisputed king of the cheeses. Made using grass-fed cows’ milk from the Reggiano area, it is gently heated in bell-shaped copper vats before being bathed in salt water. Each wheel is then matured for a minimum of 12 months (the longest amongst all PDO cheeses). It takes 550 litres of cheese to produce one wheel of Parmigiano Reggiano.

Because of the tight controls and the very unique way it is made, the entire Parmigiano-Reggiano paradigm is built around the ideal of perfection in every single wheel. The concept of terroir (how the unique soil and climate affects the taste) is very important to this cheese, which is why it can only be made in one particular place, so you can rest assured you are getting nothing but the best.

Piers and our strawberry farmer

Andalusian Strawberries

We found the juciest strawberries in a family-run farm in Andalusia, overlooking the awe-inspiring Nature Reserve of Doñana.

The consistent warm days, sandy soils and cool Atlantic breeze provides the perfect spot for our dedicated farmers to let their strawberries slowly ripen and become naturally sweet in flavour and rich in colour.

For a more consistent taste, our strawberries are handpicked at their prime every four days, rather than the usual seven. It’s no surprise that they came out on top in our blind taste test against 5 other varieties. They're a sensitive bunch, but a special bunch.

The perfect strawberry

Andalusian Strawberries

We found the juciest strawberries in a family-run farm in Andalusia, overlooking the awe-inspiring Nature Reserve of Doñana.

The consistent warm days, sandy soils and cool Atlantic breeze provides the perfect spot for our dedicated farmers to let their strawberries slowly ripen and become naturally sweet in flavour and rich in colour.

For a more consistent taste, our strawberries are handpicked at their prime every four days, rather than the usual seven. It’s no surprise that they came out on top in our blind taste test against 5 other varieties. They're a sensitive bunch, but a special bunch.

Piers handpicking our juicy strawberries

Andalusian Strawberries

We found the juciest strawberries in a family-run farm in Andalusia, overlooking the awe-inspiring Nature Reserve of Doñana.

The consistent warm days, sandy soils and cool Atlantic breeze provides the perfect spot for our dedicated farmers to let their strawberries slowly ripen and become naturally sweet in flavour and rich in colour.

For a more consistent taste, our strawberries are handpicked at their prime every four days, rather than the usual seven. It’s no surprise that they came out on top in our blind taste test against 5 other varieties. They're a sensitive bunch, but a special bunch.

Piers and our freshly harvested pineapples

Cayenne Lisse Pineapples

Our delicious Cayenne Lisse pineapples are grown in the fertile highlands of Madagascar just outside Antananarivo by a dedicated team of specialist cultivators. We blind taste-tested five different varieties before choosing these juicy and deliciously sweet Madagascan Cayenne Lisse pineapples. Every single pineapple we use is hand-picked at full maturity, inspected, and carefully pureed to preserve its natural freshness.

We didn't just choose this farm for its superior growing conditions, but also for its environmentally friendly practices. There is no need for man-made irrigation to keep our pineapples watered, we rely solely on natural rainfall. Alongside this, nothing goes to waste on our farm. The unwanted skin and crown of the pineapple is turned into compost and put back into the soil.

Our pineapple crowns ready to be turned into compost

Cayenne Lisse Pineapples

Our delicious Cayenne Lisse pineapples are grown in the fertile highlands of Madagascar just outside Antananarivo by a dedicated team of specialist cultivators. We blind taste-tested five different varieties before choosing these juicy and deliciously sweet Madagascan Cayenne Lisse pineapples. Every single pineapple we use is hand-picked at full maturity, inspected, and carefully pureed to preserve its natural freshness.

We didn't just choose this farm for its superior growing conditions, but also for its environmentally friendly practices. There is no need for man-made irrigation to keep our pineapples watered, we rely solely on natural rainfall. Alongside this, nothing goes to waste on our farm. The unwanted skin and crown of the pineapple is turned into compost and put back into the soil.

Our dedicated farmers handpicking our pineapples

Cayenne Lisse Pineapples

Our delicious Cayenne Lisse pineapples are grown in the fertile highlands of Madagascar just outside Antananarivo by a dedicated team of specialist cultivators. We blind taste-tested five different varieties before choosing these juicy and deliciously sweet Madagascan Cayenne Lisse pineapples. Every single pineapple we use is hand-picked at full maturity, inspected, and carefully pureed to preserve its natural freshness.

We didn't just choose this farm for its superior growing conditions, but also for its environmentally friendly practices. There is no need for man-made irrigation to keep our pineapples watered, we rely solely on natural rainfall. Alongside this, nothing goes to waste on our farm. The unwanted skin and crown of the pineapple is turned into compost and put back into the soil.

The sun rising over our orchard in the south of Verona

Italian Peaches

In the flatland south of Verona lie orchards renowned for producing some of Italy’s finest peaches. Abundant sun and cool afternoon winds coming down from Lake Garda result in perfect growing conditions for stone fruits. Our peaches are known for their juicy flesh, sweet flavour and mild pink colour.

Growing the perfect peach is all about timing, so rather than harvest peaches in bulk, our farmer and his dedicated team pass through the orchards multiple times a day from late June until the end of the season in August, picking only the ripe-and-ready fruit in small batches – and all by hand. It means consistently higher quality, fresher fruit and of course better flavour.

Piers and our peach farmer enjoying a freshly handpicked peach

Italian Peaches

In the flatland south of Verona lie orchards renowned for producing some of Italy’s finest peaches. Abundant sun and cool afternoon winds coming down from Lake Garda result in perfect growing conditions for stone fruits. Our peaches are known for their juicy flesh, sweet flavour and mild pink colour.

Growing the perfect peach is all about timing, so rather than harvest peaches in bulk, our farmer and his dedicated team pass through the orchards multiple times a day from late June until the end of the season in August, picking only the ripe-and-ready fruit in small batches – and all by hand. It means consistently higher quality, fresher fruit and of course better flavour.

Our deliciously juicy peaches ready to be harvested

Italian Peaches

In the flatland south of Verona lie orchards renowned for producing some of Italy’s finest peaches. Abundant sun and cool afternoon winds coming down from Lake Garda result in perfect growing conditions for stone fruits. Our peaches are known for their juicy flesh, sweet flavour and mild pink colour.

Growing the perfect peach is all about timing, so rather than harvest peaches in bulk, our farmer and his dedicated team pass through the orchards multiple times a day from late June until the end of the season in August, picking only the ripe-and-ready fruit in small batches – and all by hand. It means consistently higher quality, fresher fruit and of course better flavour.

Piers and Peter, our cherry farmer

German Cherries

We located one of the best orchards for our cherries on Rugen Island, Germany. With over 500 years of family farming experience, our specialist cherry farmer Peter continued the legacy and bought the land due to its perfect microclimate for growing fruit.

Piers first visited the farm in 2019 to see first-hand how the unique climate and topography gave our cherries their freshness and super sweet flavour. As an island in the Baltic Sea, our orchard is naturally protected from harsh spring frosts whilst strong sea breezes prevent the onset of mould in wetter conditions, a real problem for cherry farmers. Somewhat unusual given its location in the far north, Rugen is the sunniest place in Germany enabling our cherries to soak up the summer sun during the long warm days to grow plump and succulent.

This perfect climate produces a delicious, decadent cherry, rich in colour and flavour. Unlike other cherries, each cherry on our orchard is picked at its ripest and is only pitted moments before pureeing, to create the freshest puree imaginable.

Piers inspecting our cherries to check if they are at full maturity

German Cherries

We located one of the best orchards for our cherries on Rugen Island, Germany. With over 500 years of family farming experience, our specialist cherry farmer Peter continued the legacy and bought the land due to its perfect microclimate for growing fruit.

Piers first visited the farm in 2019 to see first-hand how the unique climate and topography gave our cherries their freshness and super sweet flavour. As an island in the Baltic Sea, our orchard is naturally protected from harsh spring frosts whilst strong sea breezes prevent the onset of mould in wetter conditions, a real problem for cherry farmers. Somewhat unusual given its location in the far north, Rugen is the sunniest place in Germany enabling our cherries to soak up the summer sun during the long warm days to grow plump and succulent.

This perfect climate produces a delicious, decadent cherry, rich in colour and flavour. Unlike other cherries, each cherry on our orchard is picked at its ripest and is only pitted moments before pureeing, to create the freshest puree imaginable.

The perfect cherry, ready for harvesting

German Cherries

We located one of the best orchards for our cherries on Rugen Island, Germany. With over 500 years of family farming experience, our specialist cherry farmer Peter continued the legacy and bought the land due to its perfect microclimate for growing fruit.

Piers first visited the farm in 2019 to see first-hand how the unique climate and topography gave our cherries their freshness and super sweet flavour. As an island in the Baltic Sea, our orchard is naturally protected from harsh spring frosts whilst strong sea breezes prevent the onset of mould in wetter conditions, a real problem for cherry farmers. Somewhat unusual given its location in the far north, Rugen is the sunniest place in Germany enabling our cherries to soak up the summer sun during the long warm days to grow plump and succulent.

This perfect climate produces a delicious, decadent cherry, rich in colour and flavour. Unlike other cherries, each cherry on our orchard is picked at its ripest and is only pitted moments before pureeing, to create the freshest puree imaginable.

Freshly handpicked cherries

German Cherries

We located one of the best orchards for our cherries on Rugen Island, Germany. With over 500 years of family farming experience, our specialist cherry farmer Peter continued the legacy and bought the land due to its perfect microclimate for growing fruit.

Piers first visited the farm in 2019 to see first-hand how the unique climate and topography gave our cherries their freshness and super sweet flavour. As an island in the Baltic Sea, our orchard is naturally protected from harsh spring frosts whilst strong sea breezes prevent the onset of mould in wetter conditions, a real problem for cherry farmers. Somewhat unusual given its location in the far north, Rugen is the sunniest place in Germany enabling our cherries to soak up the summer sun during the long warm days to grow plump and succulent.

This perfect climate produces a delicious, decadent cherry, rich in colour and flavour. Unlike other cherries, each cherry on our orchard is picked at its ripest and is only pitted moments before pureeing, to create the freshest puree imaginable.

Freshly cracked coconuts

Sri Lankan Coconuts

Our Sri Lankan coconut palms are moisture-loving plants that grow in sandy and loamy soils. Our coconuts are unique in that they take sunbathing very seriously (hence why we had to travel a little further from home to find them) - the ambient sunshine steams the water of the fruit to make it one of the sweetest coconuts imaginable. Therefore to ensure optimal sunbathing conditions, our trees are kept a minimum distance of 22 feet apart to avoid neighbouring palm leaves blocking out essential sunrays.

The harvesting process is a dangerous one, as it requires either climbing the tree or using a long bamboo stick with a blade to cut them down, however our specialist farmers (never monkeys) with generations of experience make it look easy. So easy, that the locals know them as the ‘modern day Tarzans’.

After harvesting, we ensure the green coconut is stored in a cool and shady place to transform into a delicious black coconut. The pulp and juice is then expertly mixed to make our delightfully creamy and smooth coconut milk.

Piers learning about the tricky harvesting process

Sri Lankan Coconuts

Our Sri Lankan coconut palms are moisture-loving plants that grow in sandy and loamy soils. Our coconuts are unique in that they take sunbathing very seriously (hence why we had to travel a little further from home to find them) - the ambient sunshine steams the water of the fruit to make it one of the sweetest coconuts imaginable. Therefore to ensure optimal sunbathing conditions, our trees are kept a minimum distance of 22 feet apart to avoid neighbouring palm leaves blocking out essential sunrays.

The harvesting process is a dangerous one, as it requires either climbing the tree or using a long bamboo stick with a blade to cut them down, however our specialist farmers (never monkeys) with generations of experience make it look easy. So easy, that the locals know them as the ‘modern day Tarzans’.

After harvesting, we ensure the green coconut is stored in a cool and shady place to transform into a delicious black coconut. The pulp and juice is then expertly mixed to make our delightfully creamy and smooth coconut milk.

Piers helping out transporting the freshly picked coconuts

Sri Lankan Coconuts

Our Sri Lankan coconut palms are moisture-loving plants that grow in sandy and loamy soils. Our coconuts are unique in that they take sunbathing very seriously (hence why we had to travel a little further from home to find them) - the ambient sunshine steams the water of the fruit to make it one of the sweetest coconuts imaginable. Therefore to ensure optimal sunbathing conditions, our trees are kept a minimum distance of 22 feet apart to avoid neighbouring palm leaves blocking out essential sunrays.

The harvesting process is a dangerous one, as it requires either climbing the tree or using a long bamboo stick with a blade to cut them down, however our specialist farmers (never monkeys) with generations of experience make it look easy. So easy, that the locals know them as the ‘modern day Tarzans’.

After harvesting, we ensure the green coconut is stored in a cool and shady place to transform into a delicious black coconut. The pulp and juice is then expertly mixed to make our delightfully creamy and smooth coconut milk.

Our beautiful dairy cows enjoying a day in the sunshine

Farmhouse Cheddar

We found the tastiest cheddar located in an area of outstanding natural beauty in the West Country, Lye Cross Farm (only 7 miles away from Cheddar itself). It has 4,300 acres of the very best pasture land in the world, which is home to a herd of dairy cattle that produce fresh, rich milk to make our delicious Farmhouse Cheddar.

The cows graze on sweet grass in what is known as the best grass growing areas in the country, allowing them to produce the highest quality milk for our cheese. Our cows are milked once a day to reap the benefits of the fantastic levels of butterfat and protein in their milk needed for cheese making.

Our cheese is turned by hand (never by machine) in the traditional 'cheddaring' technique. The result is a mellow and full flavoured cheddar using organic milk, carefully matured for a firm silky texture.

One of our cows grazing on the best grass in the country

Farmhouse Cheddar

We found the tastiest cheddar located in an area of outstanding natural beauty in the West Country, Lye Cross Farm (only 7 miles away from Cheddar itself). It has 4,300 acres of the very best pasture land in the world, which is home to a herd of dairy cattle that produce fresh, rich milk to make our delicious Farmhouse Cheddar.

The cows graze on sweet grass in what is known as the best grass growing areas in the country, allowing them to produce the highest quality milk for our cheese. Our cows are milked once a day to reap the benefits of the fantastic levels of butterfat and protein in their milk needed for cheese making.

Our cheese is turned by hand (never by machine) in the traditional 'cheddaring' technique. The result is a mellow and full flavoured cheddar using organic milk, carefully matured for a firm silky texture.

Lye Cross Farm

Farmhouse Cheddar

We found the tastiest cheddar located in an area of outstanding natural beauty in the West Country, Lye Cross Farm (only 7 miles away from Cheddar itself). It has 4,300 acres of the very best pasture land in the world, which is home to a herd of dairy cattle that produce fresh, rich milk to make our delicious Farmhouse Cheddar.

The cows graze on sweet grass in what is known as the best grass growing areas in the country, allowing them to produce the highest quality milk for our cheese. Our cows are milked once a day to reap the benefits of the fantastic levels of butterfat and protein in their milk needed for cheese making.

Our cheese is turned by hand (never by machine) in the traditional 'cheddaring' technique. The result is a mellow and full flavoured cheddar using organic milk, carefully matured for a firm silky texture.

Andalusian Raspberries

Nestled in a small corner of southern Andalusia, with the rock of Gibraltar visible on a good day, lies one of the world's finest raspberry orchards- home to our very own raspberry bushes.

Raspberries are a hard fruit to perfect; they rely on ample sun and the warmth of southern Spain throughout the year to grow, with the bushes needing regular pruning to allow them full access to light and protection from strong winds. On top of this, the pH of the soil is crucial to the healthy growth of a raspberry. The clay soil of our farm (with the perfect raspberry growing pH of 6.5) provides them with enough organic matter to flourish.

Frequent diligent 'ripeness' checks of the bushes allows us to guarantee we are only handpicking the most delicious raspberries. This detailed monitoring process produces a decadent handpicked raspberry that is sweet, soft with velvet like skin and visually appealing in colour.

A raspberry ready for picking

Andalusian Raspberries

Nestled in a small corner of southern Andalusia, with the rock of Gibraltar visible on a good day, lies one of the world's finest raspberry orchards- home to our very own raspberry bushes.

Raspberries are a hard fruit to perfect; they rely on ample sun and the warmth of southern Spain throughout the year to grow, with the bushes needing regular pruning to allow them full access to light and protection from strong winds. On top of this, the pH of the soil is crucial to the healthy growth of a raspberry. The clay soil of our farm (with the perfect raspberry growing pH of 6.5) provides them with enough organic matter to flourish.

Frequent diligent 'ripeness' checks of the bushes allows us to guarantee we are only handpicking the most delicious raspberries. This detailed monitoring process produces a decadent handpicked raspberry that is sweet, soft with velvet like skin and visually appealing in colour.

One of the daily 'ripeness' checks

Andalusian Raspberries

Nestled in a small corner of southern Andalusia, with the rock of Gibraltar visible on a good day, lies one of the world's finest raspberry orchards- home to our very own raspberry bushes.

Raspberries are a hard fruit to perfect; they rely on ample sun and the warmth of southern Spain throughout the year to grow, with the bushes needing regular pruning to allow them full access to light and protection from strong winds. On top of this, the pH of the soil is crucial to the healthy growth of a raspberry. The clay soil of our farm (with the perfect raspberry growing pH of 6.5) provides them with enough organic matter to flourish.

Frequent diligent 'ripeness' checks of the bushes allows us to guarantee we are only handpicking the most delicious raspberries. This detailed monitoring process produces a decadent handpicked raspberry that is sweet, soft with velvet like skin and visually appealing in colour.

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Better baby food is born of better ingredients

Greek Style Yoghurt

Greek Style Yoghurt

Greek Style Yoghurt

Greek Style Yoghurt

Greek Style Yoghurt

Greek Style Yoghurt

Wild Blueberries

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French Prunes

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Shropshire Quinoa

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Pink Lady Apples®

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Pink Lady® Apples

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Italian Carrots

Italian Carrots

Italian Carrots

Italian Carrots

Italian Carrots

Italian Carrots

Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano

Parmigiano Reggiano

Andalusian Strawberries

Andalusian Strawberries

Andalusian Strawberries

Andalusian Strawberries

Cayenne Lisse Pineapples

Cayenne Lisse Pineapples

Cayenne Lisse Pineapples

Cayenne Lisse Pineapples

Italian Peaches

Italian Peaches

Italian Peaches

Italian Peaches

German Cherries

German Cherries

German Cherries

German Cherries

German Cherries

Sri Lankan Coconuts

Sri Lankan Coconuts

Sri Lankan Coconuts

Sri Lankan Coconuts

Farmhouse Cheddar

Farmhouse Cheddar

Farmhouse Cheddar

Farmhouse Cheddar

Andalusian Raspberries

Andalusian Raspberries

Andalusian Raspberries

Andalusian Raspberries

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