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Horseradish Root

A relative of the Brassica family which includes mustard, wasabi, broccoli and cabbage. The plant is prized for its white heady root. Grated & mixed with cream for the traditional beef with horseradish.


A sweetly flavoured root vegetable. They’re usually treated in much the same way as the potato: roasted, mashed, or made into chips or crisps.

Chantenay Carrots

Sometimes known as Dwarf Carrots have a delicate sweet flavour, ideal for the autumnal menus. After potatoes, carrots are without doubt the best-known and most popular root vegetable of all. The carrots we eat today were developed from the wild carrot but until the Middle Ages carrots eaten in this country were purple – orange carrots were imported from Holland in the 17th and 18th Centuries. As well as the usual orange carrots, we also have purple, yellow and white carrots mixed boxes in stock.

Brussels sprouts (Mini Cabbages perhaps!)

The Brussels sprout is part of the cabbage family grown for its edible buds. The leafy green vegetables are generally 3-4cm in diameter and look like miniature cabbages. The Brussels sprout is very popular in Brussels, Belgium, and may well have originated there. Love them or hate them you know that Christmas is almost upon us!


Both the base and stems of Florence fennel can be cooked by braising or roasting, which make it sweet and tender. For those who like raw fennel, try mixing thin slices into a green salad or shredding it with citrus fruit. Fennel is excellent for making soup or it can be poached, steamed or briefly boiled.

Cabbage – Black, Red, White & Savoy

Cabbage is excellent finely sliced and eaten raw in salads. When cooked, the briefest cooking methods, such as steaming or stir-frying, are best.



Whether it’s candy, purple, golden we have the beetroot you choose for your menus.


Candy beetroot is an eye-catching garnish and is a fantastic addition to any salad. Beautiful served whole or cut diagonally through the middle to show off those mysterious pink and white rings. Once cooked, the flesh becomes pink throughout.


A favourite in 1970’s British salads (served cooked and pickled in vinegar), beetroot is a root vegetable with dark, purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years, its earthy, rich and sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes. You could roast it, chop it and dress it with walnut oil and chives, or perhaps bake it in olive oil and cumin seeds, then dot with feta and bake again. Simply delicious!


Golden beetroot has a more subtle flavour than normal purple beetroot, and is a great garnish with its vibrant golden shine. Popular in the 19th century, it is in vogue again in the fine dining restaurants today. How about roasted in a salad with chives, feta and honey vinaigrette. The leaves are delicious too just

Butternut Squash

This winter squash has a sweet nutty taste similar to that of a pumpkin. It has a dense thick yellow skin and a dense orange flesh. Cracking roasted with cumin seeds.

Bright Lights – Rainbow Chard

This stunning chard variety produces coloured stems ranging from pink, purple, orange, and yellow. The raw baby leaves of the coloured types look stunning in salads, and although they dull a little on cooking, a pile of young leaves, wilted and buttered with stems still attached, is still handsome on a plate. The adult plant gives you two vegetables in one: the crisp, robust stems and the abundant, delicately ruffled leaves. The leaves, though, taste of pure, iron-rich vegetabliness, somewhere between a mild kale and spinach. It’s a powerhouse of nutty, green-leaf flavour, so pair it with feisty partners: olives, cream, tomatoes, spices, strong cheese and smoked fish. It will not let you down.


Delicious roasted with spices like cumin and coriander and served with a good sprinkling of sea salt and a squeeze of lemon or try making a lighter cauliflower cheese by parboiling and then roasting cauliflower florets on a buttered roasting tray with a sprinkling of Parmesan. The cauliflower stalks make great Crudités.

Mushrooms – We have Chanterelles, Pied de Mouton and Trompette de la Mort, all looking good.


The flavour of Chanterelles is distinctive because they stand up so well to main ingredients in stews, soups and other main courses. Chanterelles are only found in the wild, and are highly prized in the culinary world as their season is not long enough. Yellow Chanterelles bear a fruity smell reminiscent of apricots and boast a mild peppery taste.

Pied de Mouton

These light tasting peppery Pied de Moutons are best cooked slowly in casseroles and soups. Known in England as Hedgehog Mushroom, Pied de Mouton means sheep’s foot in French.

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Trompette de la Mort

Trompette de la Mort is French for “Trumpet of death.” This wild mushroom is, in fact, trumpet-shaped – Its cap is thin and gently ruffled, its colour ranges from dark grey to black. The flavour is rich, deep and somewhat nutty.


One of the more anticipated autumn fruits, this is now ready for supply as it has turned from green to a better yellow colour. It is a versatile fruit with a flavour that can accompany many different dishes. They are ideal for making jelly and grated over apple (before baking) for a twist on tarte tatin or the humble crumble.

Red Watercress

Red watercress — although maroon is more like it — has even more peppery bite in its green-veined pointy leaves than regular watercress. The red watercress is grown solely in Spain from early October until around mid-June. Its best during the coldest winter months from November to around February so now is the time to start adding it to your salads, sandwiches and entrees.


These are really in full swing at the moment. Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they’re picked. We have Comice and Conference – take your pick.

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Vacherin Cheese

This seasonal favourite is an uncooked cheese made from raw cow’s milk with a soft creamy paste, lightly pressed, white to ivory in colour. After being un-moulded the cheeses are encircled with a spruce wood strip and lightly cured which gives the cheese a strong odour with a hint of mushroom. It has a woody taste with a rich creamy flavour and can be eaten either hot or cold, great infused with rosemary or truffle.

Game Season

The game season is now in full swing so we have a plentiful stock of Venison (Saddles and Haunches) Pheasant, Partridge, Pigeon and Rabbit.

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Black Autumn Truffles

Our fresh black autumn truffles are flown in direct from Italy, ensuring both premium quality and optimum freshness. The earthy flavours of the black autumn truffle are wonderful when used in pasta and rice dishes, or to complement meat dishes.