Day one in the new cult and it’s like all your problems have been answered. You quit your high pressured job and tell the kids the change will be good for the family. They’ll be seeing a bit less of Auntie Angela and Uncle Steve because they’ve always been moaning-minnies. Before you know it, you’re doing unpaid work handing out free food samples on Bond St. There are few grocery brands that earn this level of devotion.
We’re on a mission to bring them all here in one place, so you’ll never have to leave...
From the age of three, you displayed a precocious talent for culinary brilliance. You were feted in reception class for your signature Popocatepetl Chocolate Volcano. In big school, you saw £££ signs and started selling contraband cooking sauces. Cash. Money. Whatever you’re cooking now, we want to try it as we stick it to the grocery-industrial complex.
Climpson & Sons
Hailing from their roots as a market stall on Broadway Market in 2002, Climpson & Sons are pioneers in the evolving UK specialty coffee scene. They've grown organically into a busy community led café and coffee bar, a leading specialty roastery and a home for collaborative innovation in food and drink.
2022 marked twenty years since Carole Bamford opened her first farmshop at Daylesford and 47 years that her family has been farming organically. When she started out, she never imagined that Daylesford would grow in the way that it has, or that the urgency she felt to switch their conventional farm to organic would spread to become part of a much greater groundswell of change.
The Estate Dairy is a collective of young passionate individuals dedicated to producing and bottling the highest quality milk and cream. They source the richest milk from the Chew Valley, which is located right in the heart of the Bristol countryside. Their milk and creams are produced from their pedigree Guernsey cows resulting in milk with a unique golden colour and a beautifully rich flavour.
Motivated by her search for a cleaner fragrance and with an aspiration to build an entirely ethically minded business, Sarah Bell founded Evermore in 2014. With a desire to work creatively with her own two hands, she took candle making up as a hobby.
Husk & Honey
Started in 2015, Husk & Honey has grown to become London’s premium, independent, award-winning granola bakery.
Patricia's love of cheese began up a mountain whilst she was skiing in Meribel. She returned to London with a wheel of Beaufort Chalet d'Alpage which she sold from her garden shed, graduating to a stall in Camden market a year later.
London Smoke & Cure
London Smoke & Cure was founded in 2015 by Ross Mitchell who was quickly accompanied by Jamie Beevor. They’re now joined by a wonderful team of smokers, curers and innovators. Currently on the production floor are Brendan, Silvia, Alex and Luke, all with their own pedigree working with artisan producers and high end chefs.
Melrose & Morgan
Established in 2004 by Ian James and Nick Selby, Melrose & Morgan are a kitchen & deli in North London's Primrose Hill and Hampstead, selling a wide range of products, lovingly hand-crafted by their own hands.
Monmouth source and roast coffee from single farms, estates and cooperatives. When they taste a coffee they like, they want to know where it comes from and who grows, picks and processes it. They travel extensively throughout the year, visiting the producers and cooperatives with whom they currently work - looking for interesting varietals of coffee and new farms from which to buy.
Mörk Chocolate is a small business with one foot in the world of fine chocolate and one in the world of specialty coffee. “Mörk” is Swedish for dark, and the name speaks both to their shared Scandinavian history and their devotion to dark, pure chocolate.
Natoora source radically seasonal produce that highlights the true cost of farming, protects the land from soil depletion and favours sustainable, nutritionally dense crops with revolutionary flavour.
Neal's Yard Dairy
Neal’s Yard Dairy was founded in 1979 by Randolph Hodgson, a keen but inexperienced cheesemaker, in a small shop tucked away in what had previously been a derelict corner of London’s Covent Garden – the eponymous Neal’s Yard.
According to historians, it is in the 13th century that the mustard of Meaux was for the first time enjoyed by a King of France, but it is only in 1632 that it appeared in an official way, at the royal table. At that time, manufactured exclusively by the monks of Meaux, it was called "Moutarde de Meaux".
Nestled on their working farm in North Cornwall, St Eval Candle Company was born from humble beginnings, crafting candles by hand in the family farm house kitchen.
Fergus Henderson, the son of two architects - father a keen diner, mother a keen cook, originally studied architecture before his thoughts turned to cooking.
The Pudding Stop
In most places, pudding is an afterthought. At The Pudding Stop, the afters are definitely no afterthought - every gooey mix, stir, dollop and drizzle is dedicated to bringing you better puddings, handmade by a passionate and hardworking team.
JOSÉ is a name whose origin is lost in the sands of time. Many Josés have passed through the most remote history of humanity and some have also become known.. to the Josés who remained in the collective imagination, and to the Josés who were relevant in the anonymity of life, our homage.
In February 1980, the G. Heileman Brewing Company, of La Crosse, Wisconsin, introduced LaCroix as one of the first "Anti-Perrier" brands. Meant to appeal to sparkling water consumers who were put off by Perrier's "snobbish positioning", LaCroix marketed to its niche by imaging itself as an "all occasion" beverage.