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...
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.
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.
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.
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".
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.