Smith and Brock (Fruit & Veg)

Co-founder of Smith & Brock, Joe Fowler, has been in the produce business for all his working life; starting out in New Covent Garden Market when he was just 16 years old, fresh eyed and bushy tailed. Over the last 2 decades Joe has been supplying London’s best hotels & restaurants, working with producers from across the UK as well as further afield in Europe and beyond.

In starting Smith & Brock Joe is going back to his roots – taking outstanding produce, picked & delivered by the best people in the business and selling to the best customers in London. Joe is enjoying going back to basics and being a produce specialist again, working closely with suppliers whom he has known for many years’.

Ellis of Richmond (wines)

Established in 1822, Ellis of Richmond has remained an independent, family owned, on-trade wine business. The company’s rich history, based on the traditional ethos of partnership and value, continues today with over 1000 wines being sourced from like-minded family owned wineries around the world. Many of these producers offer exclusivity where possible, enabling Ellis of Richmond to offer a distinctive and unique collection of wines that you won’t find cropping up in the supermarkets.

Aubrey Allen (meat)

Aubrey Allen, the Royal accredited butcher, is a family business established in 1933 in Warwickshire, not far from the home of our Executive Head Chef, Doug Gaunt.

Once a humble butcher’s shop, the company has today evolved to become one of the best known catering butchers in the UK. In recognition for their uncompromising commitment to provenance and fair trade with farmers, including sourcing the very best ethically cared for meat from the British Isles, they have been awarded National Meat Buyer of the Year for ‘Ethical Sourcing and Animal Welfare’.

Aubrey Allen cherry pick every single animal and pride themselves on their ability to craft the finest cuts sourced from some of the best producers in the area. For example, their beef is selected only from beef-suckler herds to a specific classification and purchased whole to retain consistency. This helps to place their product in the top 1% in the world. Their highly trained, skilled butchers are among the best and the company has played a key role in pioneering the apprenticeship standard for the butchery industry.


Founded in 1812, the House of Laurent-Perrier adopted the name of Vve Laurent-Perrier when Mathilde Emilie Perrier, the widow of Eugène Laurent, combined the two family names. From employing around 20 people and shipping 80,000 bottles a year after WWII, the House has expanded and today exports it’s unique range of Champagnes to more than 160 countries worldwide.

In the late 1950s, Laurent-Perrier was one of the few Champagne houses to use stainless steel tanks, which were instrumental in the blossoming of the house style of freshness, finesse and elegance. By controlling the initial low temperature fermentation, the tanks preserve the freshness of the wine and the complexity of its aromas.

Alain Terrier, who was appointed Cellar Master in 1982, perfected the art of blending, in line with the ceaseless quest for excellence underpinning the spirit of Laurent-Perrier. He selected grapes from the best sectors of the Champagne growing area, vinified each batch separately, and was an exacting task-master at the time of blending.

Daily Fish

Daily Fish Supplies has not only served London’s restaurants for over 30 years, but also endeavours to work closely with the UK fishermen to guarantee the freshest fish and seafood possible. By working with day boat suppliers in ports all around the UK they can source Native Lobsters from the crystal clear waters off the Cornish Coast, crabs and prime fish such as Red Mullet from the South Coast.

Sourcing fish responsibly is paramount to their business and they passionately believe in promoting the most sustainable products available; achieved by working closely with their fish and seafood suppliers and their links with NGOs such as MSC and MCS (Marine Stewardship Council and Marine Conservation Society), to develop and market sustainable alternatives.

Daily Fish Supplies will only ship fish across the country if they are not available locally; minimum food miles means maximum freshness. Their links to the main coastal fish auctions enables them to ensure full traceability from the vessel through to delivery into our kitchen.

Harvey & Brockless (cheese)

Harvey & Brockless, established in the 1970’s, are a producer and distributor of speciality foods, with a passion for stunningly good cheeses. Working with artisan food producers and specifically traditional cheese makers, they can offer an extensive range to suit every purpose, including the largest collection of British Farmhouse cheeses in the UK.

The company has a rich history dating back to 1970, since which they have built a loyal customer base supplying many of the best hotels, restaurants and venues including Harrods, The Savoy, and The Ritz to name a few.

Celtic Bakers (breads)

Celtic Bakers, located in the old Chocolate factory in North London, are passionate about baking beautiful, organic, lovingly handcrafted breads and pastries.

Using knowledge and techniques passed down and finessed over countless generations, they bake from scratch using natural ingredients, and all their bread is shaped by hand. Their organic flour is of the highest quality from the renowned Shipton Mill, flour supplier to many Michelin starred restaurants.

Being organic, caring for the environment and creating a sustainable existence are integral, driving forces behind how they run the 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 their values and ethos. 100% of the food waste is either recycled into animal feed or donated to local community projects.

Cobble Lane Cured (charcuterie)

Cobble Lane Cured believe passionately that British meat is exceptional, which in turn produces exceptional charcuterie. They work closely with a select group of farmers and suppliers, choosing them based on their exacting standards and highest quality of produce. All products are not only cut, cured, smoked and hung at their butchery in Islington, North London, but also produced in small batches and without the use of any chemicals to accelerate, stabilise or artificially enhance the products.

By combining the best methods and recipes from Europe with Britain’s superior quality meats, Cobble Lane Cured produces a totally better product: better for animal welfare, better for British farmers, and better for eating.

Adam, Matt and Mat, founders of Cobble Lane Cured, met whilst working in Barbecoa, Jamie Oliver’s renowned London restaurant and have a deep understanding of butchery. Adam, having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes unmatched in the UK.

Ground Coffee Society

Established in 2008 as one of the first independent coffee shops in South West London, Ground Coffee Society put Putney firmly on the London coffee map. It wasn’t until 2014, after realising how the love for their coffee had spread like wild fire, that they invested in a coffee roasting machine which gave them full control over the roasting process as well as the ability to supply their product. Initially the roasting machine was set up in London but it was then moved to Bicester, where the team now roast and pack over 1200 kg per week.

The coffee is roasted with absolute precision every day, in small batches, allowing them to send freshly roasted coffee each week to all of their customers. Every bag is packaged by hand to ensure the finest quality.

Ice Cream Union

The Ice Cream Union was founded in 2006 in Battersea, London by the Italian/Argentine brothers Alex and Franco Fubini, who wanted to share their passion for artisan ice cream with their adopted homeland. In 2011, The Union moved to the newly formed SPA Terminus market in Bermondsey, giving them access to the best seasonal produce in the country, and ensuring that their products reach us quickly and at a low cost to the environment.

Ice Cream Union never compromise on quality. All their ice creams are made the traditional way – by hand – to guarantee their flavour and consistency, using the finest ingredients available. Their coffee comes from Monmouth coffee beans not granules, lemons get juiced by them and not purchased in bottles, all ripple sauces and inclusions such as honeycomb are produced in-house to guarantee quality and ingredient provenance.

They aren’t industrial, far from it. You won’t find any commercial powders, artificial flavours or off-the-shelf processing. Whether they’re selecting the best Sicilian Blood Oranges at peak season, making honeycomb with London Honey Company’s honey, or sourcing St. Ewe’s free-range eggs, they do it in person.


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