Nick & Jacob at Fosse Meadows run a high welfare, slow grown free-range chicken farm in Leicestershire.
The key difference with our chicken is the age that we grow it to – 81 days minimum. This is 4 weeks longer than normal free range and a couple of weeks longer than organic. This produces a super tasty chicken – like chicken used to taste with flavour and texture to the meat. Come Christmas, geese, cockerels and turkeys are on the scene, again all grown slowly for more flavour.
Our Chickens have been recommended by James Martin on Saturday Kitchen, and by Diana Henry – local resident to Ally Pally farmers’ Market and author of ‘A Bird in the Hand: Chicken Recipes for Every Day and Every Mood’.
Brockman's Farm produce is run by one of the oldest organic and Bio-Dynamic Farms in the UK.
Perry Court Farm at Garlinge Green near Canterbury (not be confused with similar named farms) begun in 1953 where previous generations of the family started converting it to organic methods.
The Kent based farm is now managed by Patrick Brockman, a third generation farmer who has been farming using organic methods since his very first day. Patrick says “that after 6 decades of organic management our soil is as fertile and free of agro chemicals as is possible”.
They specialise in the production and supply of Organic, Heritage and Wild varieties of vegetables, salads, fruits, herbs and additional select produce with crops grown over approximately 45 acres of Fields, Polytunnels and Glass House. They focus heavily on harvesting our leaf and salad crops within 24 hours of them arriving at market, thereby maintaining one of the shortest supply chains and the freshest produce.
They also work closely on cropping and marketing for a number of small partner farms who share the same values as us in terms of quality local organic produce supplied direct to consumers. This enables a viable outlet for the partner farms and supplies them with crops not suited to our own soils.
Their market staff also share our passion for Organic and Bio-Dynamic produce and are an incredibly knowledgeable and well informed bunch who love talking vegetables!
The Celtic Bakers is an artisan, wholesale bakery in North London, situated in the old Chocolate Factory.
One of London’s leading producers of lovingly hand-crafted bread, cakes and patisserie, they supply outstanding produce to the most dynamic and discerning establishments in London. These include top restaurants, hotels, delicatessens and food-halls, amongst others. Using knowledge and techniques passed down and finessed over countless generations, they bake from scratch using natural ingredients, and all our bread is shaped by hand.
Caring for the environment and creating a sustainable existence are integral, driving forces behind how they run their business. The provenance of their ingredients matters to them, and they pride themselves on having forged relationships with a number of suppliers over the years who share our values and ethos. 100% of their food waste is either recycled into animal feed or donated to local community projects. All food resources are precious, and it is important to them that they treat them as such.
Using natural leavens, and the simple ingredients of flour, water and salt, they create a wide range of sourdoughs, from young, creamy and sweet loaves to the more mature sourdoughs which have a real kick to the flavour. Not using yeast in their sourdough breads also makes them easier to digest. Their beautiful range of pastries and cakes are also made fresh each day on site, with authentic methodology and scrupulous attention to detail.
Chillimamas was established by Frances 4 years ago in her home kitchen in Hayes, Kent.
Chillimamas makes jams and chutneys mainly from organically grown fruit and veg from her garden. Any extra ingredients are usually sourced locally from friends and neighbours gardens. Each year Frances grows red hot chillies which she makes into her popular SWEET CHILLI JAM and her HOT HOT CHILLI SAUCE.
You can find Chillimamas once a month at Herne Hill Farmers Market where you can see and taste all her delicious range of tasty products.
Natasha made her first bottles of cordial from an Elder tree by her allotment. At the time she was working for a consulting firm and needed a creative outlet to escape her boredom. She found herself foraging for more fruits in London, with bemused passers-by observing as she shook apple trees to get the juiciest fruit from the top of the tree.
With her first batches of cordials ready she stumbled into a farmers’ market, and when her entire stock of hundreds of bottles was sold over just a couple of weekends, what started as a fun idea suddenly felt like it could be a viable venture.
The Urban Cordial Company has moved on from foraging to buying their fruits from farms around London. Natasha and her team make their cordials by hand using only fruits that are in season. As a consequence, each batch is a little bit different, and the flavours rotate throughout the year to reflect the seasons.