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.
Perfectly situated in the beautiful countryside between the Wye Valley (officially recognised as an Area of Outstanding Natural Beauty) and the Forest of Dean, is one of our dairy farms, run by father and son farmers Lyndon and Thomas Edwards. The farmers’ 240 beautiful Holstein-Friesian cows are the 20th generation to naturally graze on these luscious fields of grass, clover and cress. Because the farm is situated between two rivers, the Severn and Wye, the farm is in one of the warmest spots in the whole of England, so the cows can spend plenty of time grazing outdoors. During the winter they feed off turnips, kale and swedes and can retire to their beds indoors (yes, actual beds with a mattress and bedding) to ensure a comfortable and well-earned rest.
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 but are cared for on an individual basis, including ensuring they receive all the trace elements and minerals they need in their diet. Most importantly, the cows are left to produce only as much milk as they would naturally.
Each of our thicker and creamier yoghurt blends are made with rich, organic whole milk which is recommended for babies due to a higher fat content. Greek Style Yoghurt is also an important source of iodine in the diet and a great source of calcium which helps to build strong bones and teeth.
West Country, England
Greek Style Yoghurt
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Lake St-Jean, Canada
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. With 6 natural variations, each blueberry has a special and distinct taste. One berry tastes of sweet butterscotch, while others may be pleasantly tart and earthy or have hints of lavender. When hand-picked at their prime and blended together, they offer a unique and deep flavour experience. The smaller size and lower water content of wild blueberries 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). Their exceptional characteristics have literally been 10,000 years in the making.
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The breathtaking Ortucchio Valley, Italy
Fucino Carrots
Our carrots are grown by the Aureli family in a truly remarkable spot in the Italian province of L’Aquila. Nestled between the high Apennine peaks, the Fucino basin 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 a favourable microclimate. The combination of such soil and climate factors has created the conditions for the growth of these very special carrots over the decades.
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. So distinct, they are worthy of PGI (Protected Geographical Indication) status which protects and promotes regional food products with characteristics specific to that area.
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. With a higher Beta Carotene content than carrots grown at a lower altitude, our carrots help support the body's natural defence. One of our many ingredients we are super proud about.
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Andalusia, Southern Spain
Andalusian Strawberries
Overlooking the awe-inspiring Nature Reserve of Doñana where nature reigns supreme and the famous pilgrimage site in El Rocio (which is somewhat reminiscent of an old wild west film set), lies our family-run strawberry farm in Andalusia.
The consistent warm days, sandy soils and cool Atlantic breeze provides the perfect spot for our farmers to let their strawberries slowly ripen and become naturally sweet in flavour and rich in colour. Strawberries are hard enough to grow, let alone organically, but our farmers have a few tricks up their sleeves, namely insects. Bees are brought in every year in to pollinate the strawberries and wheat, lavender and rosemary fields dotted around the farm shelter predator insects, who in turn keep aphids and other pests at bay.
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.
Strawberries are high in Vitamin C, which is vital for your baby's immune system, helping to protect cells and keep them healthy. Rich in fibre, these strawberries maintain digestive health and help get things moving.
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Madagascar Highlands
Cayenne Lisse Pineapples
Our delicious Cayenne Lisse pineapples are grown in the fertile highlands of Madagascar just outside Antananarivo. We blind taste-tested five different varieties before choosing these juicy and deliciously sweet Madagascan Cayenne Lisse pineapples.
Blessed with rolling plateaus of rich and fertile soil, abundant tropical sunshine and plentiful rainfall, our farms are one of the most ideal places for pineapple farming. There is no need for irrigation to keep our pineapples watered, relying 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 farmers have been growing this fruit with their family for their entire life. Their incredible knowledge and passion for growing this exotic fruit has been passed down to them from generations of pineapple-growing ancestors. Every single pineapple we use is hand-picked at full maturity, inspected, and carefully pureed to preserve its natural freshness.
Pineapples are a great source of fibre which is important for maintaining good digestive health. These spiky creations also contain bromelain which is recognised for its anti-inflammatory and anti-microbial effects.
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Dolomites Mountains, Italy
Pink Lady Apples®
High in the Dolomites mountains of South Tyrol, along a narrow windy road perched precariously over a steeply-sided valley below, you’ll find one of our most remarkable farms, a 200-year-old orchard that grows our world-famous sweet, crisp and juicy Pink Lady® apples.
With a naturally sweet crunch, a special blush and a wonderful fizz Pink Lady® apples are well known as the best tasting apple around, and ours are no exception. 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. High up in the mountains the difference in temperature between the warm sunny days and cool nights is essential to give these apples their distinctive rosy colour (to qualify as a Pink Lady apple at least 80% of the apple must be pink). Pink Lady® apples are a delicate bunch, with each apple needing to be handpicked with care and attention. It’s no simple task, and we think our two apple pickers who have been picking these apples for 13 years in a row will agree. Our apples are so sensitive that our orchard is protected from hailstones by specialised nets, and any apple that falls from the tree is at risk of bruising and therefore cannot be used, left instead to naturally fertilise the soil. All for the sake of this perfect, rosy creation.
By harvest time, the trees are laden with rosy coloured, sweet and 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 for our puree and we think it makes the perfect first taste for your baby, not only for their special taste, but for their nutritional benefit. These apples are high in Vitamin C helping to protect cells and keep them healthy.
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Shropshire, England
Shropshire Quinoa
We didn't just choose golden Shropshire quinoa because it's closer to home, it is nutritionally superior and really delivers on taste.
Located near the Welsh mountains, our quinoa crops grow in high density in Shropshire. Unlike their South American counterpart, British quinoa doesn't use any pesticides. This explains the density of the crops, as they need to sufficiently cope with weed competition. Along with the removal of pesticides, this 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 produced in South America have a naturally occurring soapy coating on the seed surface called saponin, which needs to be removed prior to consumption 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 delicate and subtle nutty flavour makes it versatile for breakfast, lunch or dinner. Quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete plant-based protein source.
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Veneta, Italy
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 team pass through the orchards multiple times a day from late June until the end of the season, 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.
Not just a taste sensation, this sweet summertime staple offers a treasure trove of vitamins and minerals, including beta carotene and Vitamin C, helping to maintain eye health and improve skin condition.
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Kapaonik Mountains, Serbia
Serbian Prunes
Plums (soon to be Prunes) are considered one of Serbia’s most traditional fruits. With the most plum trees per capita in the whole world, plums are almost sacred to Serbian culture and it’s in the Kapaonik mountains that this tradition truly thrives. Our plum orchard lies high up in this mountain range, the largest in Serbia, here the high altitude (which protects the fruits from roaming insects), 200 days of sun per year, fertile soils and the numerous microclimates provide the perfect growing conditions.
Late summer signals harvest time for Ivan and his family, with his wife and daughters chipping in to harvest each plum by hand alongside a small team of seasonal workers.
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.
Despite an indulgent flavour, prunes are one of nature’s nutritional superheroes, full of essential vitamins and minerals and great for digestive health to help get things moving (you can thank us later).
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Alford, Scotland
Scottish Oats
The growing and milling of our golden, nutty and delicious oats takes place in the oldest working mill by the Medlock family, in the scenic Scottish countryside in Alford just outside of Aberdeen.
The reason we go to such lengths to get these delicious oats is twofold. Firstly, the long summer days in the north of Scotland gives the oats enough daylight to grow bigger, plumper and ultimately tastier. Secondly, the traditional milling technique, where every oat is kiln-dried using Welsh coal for four hours and then left to cool for a week before being traditionally stone milled. This gives them their unique nutty aroma, creamy texture and distinctively creamy taste.
Founded in 1882, the rich history of this mill has proven popular with tourists, with it even appearing in the Hairy Biker's Food Tour of Britain. The Medlock’s made the switch to organic farming back in the seventies, making them one of the first oat farms to make the change – and they’ve never looked back. Because they are so focussed on producing the best tasting oats, no other grain passes through their doors, meaning all of our oats are naturally gluten free.
Oats have a high content of complex carbohydrates and soluble fibre, which means they release their energy slowly, perfect to fuel your little gastronome’s adventures.
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Rugen Island, Germany
German Cherries
Land that was once owned by the church in Rugen Island, Germany, is now home to our magnificent cherry trees. With over 500 years of family farming experience, Peter continued the legacy and bought the land due to its perfect micro climate for growing fruit. What started off as land with a single pear tree, now boasts an idyllic orchard of cherry trees with a significant portion of the farm dedicated to conserving biodiversity.
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. Each cherry is picked at their ripest and are only pitted moments before pureeing, so they are as fresh as possible to ensure the most perfect puree imaginable.
These cherries are not only an exceptional summer accompaniment; they hold an abundance of health benefits too. Our Cherry Greek Style Yoghurt is a source of fibre, which is perfect for keeping the digestive system healthy and getting things moving.
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Eastern Seaboard, Sri Lanka
Sri Lankan Coconuts
We use only the finest coconuts grown ethically in Sri Lanka on the eastern seaboard where the rainfall is more abundant.
Our coconut palms are moisture-loving plants that grow in sandy and loamy soils. They grow beautifully in the oldest coconut forest in the world, receiving an idyllic average temperature of 28 degrees Celsius and an average precipitation of around 50-130 inches. Our coconuts take sunbathing very seriously- the ambient sunshine steams the water of the fruit to make it sweeter and more appealing in appearance. To ensure optimal sunbathing conditions, our trees are kept a minimum distance of 22 feet apart to avoid neighbouring palm leaves blocking out essential sun rays.
It takes a full year for one coconut to reach harvest, and each flower produces 20-25 coconuts. New flowers bloom every three months, which means that a coconut palm farmer has a fairly regular crop to harvest. That 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 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, the green coconut will be stored in a cool and shady place to transform into a delicious black coconut. The pulp and juice is then mixed to make a delightfully creamy and smooth coconut milk.
Coconut flesh is highly nutritious and rich in vitamins and minerals, making our coconuts the perfect introduction to more exotic flavours for your baby