Full of the deliciously nutritious ingredients

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, our cows are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

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, our cows are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

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, our cows are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

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, our cows are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

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, our cows are not routinely treated with antibiotics and most importantly, the cows are left to produce only as much delicious milk as they would naturally.

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).

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.

Due to their smaller size and lower water content, wild blueberries are more flavourful than your standard supermarket 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).

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).

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).

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).

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).

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.

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.

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.

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.

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.

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.

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.

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.

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.

Italian Parmesan

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.

Italian Parmesan

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.

Italian Parmesan

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.

Andalusian Strawberries

Some of our juciest strawberries are found at 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.

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.

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.

Cayenne Lisse Pineapples

Our delicious Cayenne Lisse pineapples are grown in the fertile highlands of Madagascar just outside Antananarivo by an experienced team of small-holding farmers. 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.

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.

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.

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.

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.

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.

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.

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.

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.

Serbian Prunes

The largest mountain range in Serbia is nicknamed the 'Mountain of the Sun'. With fertile organic soils and numerous microclimates, it is the perfect place to grow our plums. It’s here that you’ll find around 100 small family-run farms like ours, growing plums and drying them into prunes.

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.

Serbian Prunes

The largest mountain range in Serbia is nicknamed the 'Mountain of the Sun'. With fertile organic soils and numerous microclimates, it is the perfect place to grow our plums. It’s here that you’ll find around 100 small family-run farms like ours, growing plums and drying them into prunes.

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.

Serbian Prunes

The largest mountain range in Serbia is nicknamed the 'Mountain of the Sun'. With fertile organic soils and numerous microclimates, it is the perfect place to grow our plums. It’s here that you’ll find around 100 small family-run farms like ours, growing plums and drying them into prunes.

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.