https://www.smithandbrock.com/whats-new daily 0.75 2026-03-30 https://www.smithandbrock.com/whats-new/oustalet-courgette monthly 0.5 2026-03-30 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/e31d109b-a58e-4242-beac-f91d4de9975f/Oustalet+Courgette+%281%29.png What's on - Oustalet Courgette - Make it stand out The Josuan family has been producing courgettes for more than 20 years at the L’Oustalet farm in Mouriès, which is situated at the base of the Alpilles mountains. Above all, L’Oustalet, which translates to “the little house” in Provençal, is a family legend that has been passed down through the generations. ⛰️ From the outset, they have focused solely on growing courgette, making it a true specialty and ensuring the highest quality. They are also constantly searching for alternative methods to combat viruses and pests, and to naturally fertilise the crops. This famous marque from Provence at Rungis extended their range dramatically and we have the first arrivals of their yellow and white courgettes and also the green and yellow round courgettes. Pre-order now https://www.smithandbrock.com/whats-new/wild-strawberry-arzagot monthly 0.5 2026-03-30 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1e8be8d7-0c38-456c-9b48-5aade7457893/Wild+Strawberry What's on - Wild Strawberry - Make it stand out Claude Arzagot and his team have been growing top-quality woodland wild strawberries for over 50 years. The production was originally based in France, near Bordeaux, but was later moved to Malaga in Spain for the subtropical climate in the region. Spain’s ideal climate allows the growth of wild strawberries in open fields, which ripen under the warm sun from October to the end of June. The early spring season in Malaga also gives the strawberries a unique aroma and taste. The team is committed to delivering only the freshest and highest quality strawberries. They conduct regular checks to ensure that only strawberries that meet the strict criteria are harvested and packed directly into punnets. Each order is collected only a few hours before shipping, arriving at its destination 24- 48 hours after being picked! Once a wild Alpine strawberry, these are now a cultivated crop. The season begins in Spain, with our edible flower growers. They are generally available until September, but with a gap in the summer when it gets too hot. photocredit: Arzagot https://www.smithandbrock.com/whats-new/wetgarlic monthly 0.5 2026-03-30 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/ad06955c-b06f-4af5-bc36-d422dca971d6/Wet+Garlic+%284%29.png What's on - Wet Garlic - Make it stand out Compared to dried garlic, they are smooth, somewhat aromatic, sweet, and nutty. It has a bulbous base that tapers into a thick, elongated stalk, and it is only slightly bigger than dried garlic. The bulb is smooth with subtle striations and striping, and its tint ranges from pure white to a mix of white and purple. Wet garlic is popular in France for its mild flavour and is a favoured ingredient in bright, spring dishes using new potatoes, green peas, and asparagus. Both the bulb and the stem can be thinly sliced and added to salads, soups, or sandwiches. It can also be used in stir-fries, blended into pesto, roasted and spread on toast or baked potatoes, sautéed as a side dish, or cooked into omelettes. The fresh garlic will keep for up to seven days when stored in the refrigerator, and it can also be hung, dried, and stored in a cool, dark, and dry place for up to nine months. Pre-order now https://www.smithandbrock.com/whats-new/pomelo-oro-blanco-seedless-lemon-and-fennel-with-fronds monthly 0.5 2026-02-23 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/f47f7296-e68c-4a30-9f3d-74579255d247/Rungis+Highlight+%281%29.png What's on - Pomelo Oro Blanco, Seedless Lemon and Fennel with fronds - Make it stand out Pomelo Oro Blanco Oro Blanco grapefruit is a new hybrid which is highly favoured for its juicy, sweet flesh without the bitterness commonly associated with other grapefruit varieties. The delicate, sweet flavour of Oro Blanco grapefruits is accompanied with a floral aroma, that doesn’t leave a bitter or acidic aftertaste. Oro Blanco grapefruits can be juiced for cocktails and other drinks, or they can be sliced in half and used to fruit and green salads. Additionally, the juice can be utilised to flavour sorbet, marinades, and sauces. Did you know…? Oro Blanco grapefruits are a natural cross between a white-fleshed grapefruit and a pomelo and were developed in California in the late 20th century. Seedless Lemon Seedless Lemons have a vivid yellow-orange skin, juicy and their flesh is free of seeds. The intensely fragrant fruits have a rich, bright, and acidic flavour with tangy, flowery, and sweet-tart undertones. They can be used just like regular lemons but offer the convenience of direct, hassle-free slicing, squeezing, and zesting without needing to remove pips which means they are generally more convenient for high-volume juicing. Seedless lemons also tend to have thinner skins, giving you more juice. They are perfect for baking, garnishing fish or vegetables, making fast vinaigrettes, and making cocktails. Fennel with fronds Fennel Fronds are the delicate, little, and frilly leaves that grow along tall stalks and can change in size, depending on the variety and maturity. They have a well-balanced sweet and bitter flavour. ️They are an extremely versatile ingredient that can be used for lots of different recipes. Removed from the stalks and lightly torn, they can be added as a topping to specialty pizzas, pasta, sandwiches, in salads, and on top of roasted meats. They can also be chopped into pesto, sauces, curries, and dips, blended into smoothies, steeped into tea, and used to flavour olive oil and vinaigrettes. Did you know…? Once believed to provide strength to the Roman armies, Fennel Fronds are used to flavour salads, pasta, Italian sausages, and sopressa (a type of salami). Pre-order now https://www.smithandbrock.com/whats-new/wild-garlic monthly 0.5 2026-02-26 https://www.smithandbrock.com/whats-new/gateau-de-crpes-suzette monthly 0.5 2026-03-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/68fdb7d3-5b27-4d20-a161-75e4a9419131/%F0%9F%8D%B4G%C3%A2teau+de+Cr%C3%AApes+Suzette++%281%29.png What's on - Gâteau de Crêpes Suzette - Make it stand out Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent on Ash Wednesday. In some countries, such as France, pancakes are known as crêpes and are made with a thinner batter and a variety of fillings ‍To mark the occasion, our Fine Foods Product Development Manager David Duverger has created a dish using our Blood Oranges and dry goods from Fine Foods. ‍Check out the Gâteau de Crêpes Suzette recipe below https://www.smithandbrock.com/whats-new/braised-pheasant-ballotine-with-chanterelles-and-grilled-hispycabbage-2hm2m monthly 0.5 2026-03-30 https://www.smithandbrock.com/whats-new/white-strawberry monthly 0.5 2026-02-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/7c32e750-49a3-4dff-9493-6f0e0db0003e/White+Strawberry What's on - White Strawberry - Make it stand out White strawberries are in season now, with their peak from winter to early spring. Creamy or white in colour, speckled with vivid red seeds and occasionally blushed pink, their flesh is juicy and aromatic. When mature, their flavour ranges from mild, candy-like sweetness with lasting brightness on the palate to tropical, acidic, pineapple-like notes. ️Ideal for fresh recipes because of their soft, fruity, and tangy flavour. They can be sliced into salads, added as a garnish to desserts, or presented with red strawberries on cheese platters. Pre-order now https://www.smithandbrock.com/whats-new/pick-of-the-week-valentines-special monthly 0.5 2026-02-26 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/f7b5c382-4059-4e5a-9124-c514f75dcb50/Pick+of+the+Week.png What's on - Pick of the week - Valentines special - Make it stand out Slow cooked pressed Quail, Loire Vallée Asparagus, pickled Yorkshire Rhubarb. Rose Petal chiffonade, tagette flower, garlic mousseline. If you are interested in any of the produce used for this recipe, please get in touch with a member of our team. Available now https://www.smithandbrock.com/whats-new/yoom-tomato monthly 0.5 2026-02-23 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/23ca8ffd-21a0-4918-8ced-d223f68a10ca/Yoom+Tomato+%288%29.png What's on - Yoom Tomato - Make it stand out This tomato has a consistent, round to oval look and is small to medium in size, with an average diameter of 5 to 7cm. The tomatoes can be found still attached to the soft olive-green vine, enhancing the overall aroma with a fresh scent. The tomato's skin is thin, taut, glossy, and smooth, showcasing dark purple, almost black hues to lighter purple shades, depending on where the variety is grown. ️They can be sliced into salsas, cut in half and stuffed with dips or combined with pasta or grain bowls. In addition to fresh preparations, Yoom tomatoes retain their umami-filled flavour when heated. They can be added to casseroles, roasted, sautéed, baked, or blistered and served with noodles, on top of meats, or mixed into vegetables. Fun fact - The Yoom tomato was developed in the early 21st century through years of natural yet deliberate breeding procedures to get it to its crisp consistency, juicy texture and strong umami flavour. Pre-order now https://www.smithandbrock.com/whats-new/victoria-island-smokehouse monthly 0.5 2026-03-30 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/56b5631c-3039-4b38-bd5d-b36d983448c7/Victoria+Island+Smokehouse What's on - Victoria Island Smokehouse - Make it stand out Located along the River Thames in London, Victoria Island Smokehouse is a renowned boutique smokery in the UK, known for its award-winning products. Established in 2015, this smokehouse continues a tradition of fish curing and smoking that has been passed down through generations. They specialise in preparing cured smoked salmon, swordfish, trout, sturgeon, and other smoked delicacies for the modern palate. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1852f78f-7c96-4ecf-ad5c-31cc3dc2150a/35.png What's on - Victoria Island Smokehouse - TRADITIONAL METHODS Victoria Island Smokehouse use traditional methods of curing, salting and smoking. They only use wild and responsibly farmed fish and partner exclusively with trusted and reputable producers. The salmon live their lives in the pristine and rough water of the North Atlantic and the South Pacific, making them strong and muscular. Farmed in rich, unpolluted waters until maturity, only the finest salmon are chosen and are filleted by hand. They are then carefully cured with Adriatic sea salt and raw sugars, a traditional recipe that has been handed down through the generations. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/a706263a-9a1a-4559-a8e4-568b8f6f2e2a/36.png What's on - Victoria Island Smokehouse - SUBLIME ATLANTIC SALMON The whole side of Norwegian salmon is distinguished by its paler peach/pink colour and leaner meat. The distinctive silky smooth texture and subtle flavour lends itself perfectly to smoking, with the final product taking on a more robust intense smoky aroma. We’re excited to be supplying their whole side of salmon. https://www.smithandbrock.com/whats-new/gariguette-strawberry monthly 0.5 2026-02-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/95757c06-1840-4982-908f-a2f579200f99/Gariguette+strawberry What's on - Gariguette Strawberry - Make it stand out We are right at the point where the first of the large producers sends this famous strawberry to market, but for the moment, we have the Marmandise one, which is beautiful. They have just moved to a new area of production, so the fruit is from the first flower and a little large, but the flavour is certainly there. Small volumes for another week or two. Gariguette strawberries are one of the earliest spring strawberries, available from March to June. These strawberries, which come from the Marmandise region in South-West France, are regarded as a quality early-season variety with a strong scent. They are elongated, bright red, and have a very sweet and tart “wild strawberry” flavour. The best ways to eat them are fresh, in salads, or in delicate sweets like tartare aux fraises, which are traditional French strawberry tarts. Did you know…? Gariguette strawberries are highly prized in France, often heralded as the “queen of varieties” marking the beginning of spring. Pre-order now https://www.smithandbrock.com/whats-new/roger-descours-chestnuts monthly 0.5 2026-01-08 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/7c4592b0-e211-4f00-9a80-fff21fd95656/Roger+Descours+Chestnuts+.png What's on - Roger Descours Chestnuts - Make it stand out Concept Fruits, formerly known as Ardèche Chestnuts, was founded in 1975, is located in the Ardèche mountains and was originally created by a group of farmers. Since 2008, the company belongs to Roger Descours, the French leader and leading European player in the frozen fruit industry group. They are known for their expertise in processing chestnuts, producing various products like cooked, peeled chestnuts, puree, and cream. The quality of the products and key innovation has meant that Concept Fruits has emerged as a major player in the chestnut trade. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/494ea441-43de-46a3-ad0f-55a44962faad/Website+%28Whats+new%29+Blog+image+%2813%29.png What's on - Roger Descours Chestnuts - The chestnut puree comes in a pouch that preserves all the flavours and extends shelf life after opening. We’re currently supplying their chestnut puree, cream and cooked whole chestnuts. Their chestnut cream and purée are excellent for toppings, fillings, or pairing with pancakes, waffles, sorbets, and fresh cheeses. Their cooked chestnuts are also an ideal substitute in any recipe that requires cooked chestnuts when fresh ones aren’t available. Available now https://www.smithandbrock.com/whats-new/bord-bord-fresh-salted-seaweed monthly 0.5 2026-01-08 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/b95fc3ff-8362-473b-a69a-a9c27e81f780/Smith+%26+Brock+-++Bord+%C3%A0+Bord+Fresh+Salted+Seaweed+%281%29.png What's on - Bord à Bord Fresh Salted Seaweed - Make it stand out Bord à Bord was established in 1996 when Henri Courtois presented his algae and his project, and a lot of people thought that the excess iodine had gone to his head! The company philosophy has remained unchanged since then: 100% of the ingredients are organic, with a priority given to local produce. They strive to limit their environmental impact with packaging that encourages reuse and recycling, and a workshop that runs 100% on seawater. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/41c4da65-1af5-4218-b35c-07f65a3e52c3/Harvesting+Wild+Seaweed What's on - Bord à Bord Fresh Salted Seaweed - HARVESTING WILD SEAWEED Wild seaweed is harvested by professional shore fishermen during the high tides. Because they select mature seaweed, the harvesters "garden" the sea and ensure optimal renewal of the resource. An excellent knowledge of the shores and regular surveys of harvesting areas make these marine gardeners true experts in edible seaweed. To fish, you must have a shoreline seaweed harvesting license. There are two main methods of cultivation: sea on lines and in seawater tanks, on land. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1da3d020-2d38-4005-a26d-a01bf7ed5315/Smith+%26+Brock+-++Bord+%C3%A0+Bord+Fresh+Salted+Seaweed.png What's on - Bord à Bord Fresh Salted Seaweed - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/3ee3e522-8098-4e78-8aab-1c0ff8213c03/32.png What's on - Bord à Bord Fresh Salted Seaweed - SEAWEED CULTIVATION Finding land with access to high-quality seawater to establish an aquaculture farm is necessary to develop this emerging expertise. The species targeted by this land-based seaweed cultivation are dulse, sea lettuce, and nori. Bord Bord also work with Breton seaweed farmers who cultivate kelp seaweed such as royal kombu and wakame in the open sea. Wild seaweed is harvested in Brittany. To limit the pressure on this resource, seaweed farming is essential. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/3882ffeb-69a8-4694-ba11-a629b578a9cc/33.png What's on - Bord à Bord Fresh Salted Seaweed - PRESERVATION The combination of salting and cool storage allows seaweed to be refined and preserved for several months. Since seaweed harvesting is seasonal, this ancestral method allows for a "bridging" between seasons. Drying is another preservation option, carried out at low temperatures, respecting the flavours and colours of the seaweed. This method is mainly intended for "raw" products such as flakes or flakes. https://www.smithandbrock.com/whats-new/royal-oak-farm-organics monthly 0.5 2026-01-08 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/83de0054-0e78-445b-a8c9-7900cd8b748f/Royal+Oak+Farm+Organics+%283%29.png What's on - Royal Oak Farm Organics - Make it stand out Royal Oak Farm Organics is a third-generation family run farm in Bickerstaff, near Ormskirk in Lancashire. Peter Lydiate, his partner Cheryl and his brother, Andrew, run their family farm of 120 acres and rent 300 acres of other land locally. They have built up a good reputation over 25 years, with 14 staff currently employed at the farm. What distinguishes Royal Oak from others is that they are fortunate to have rich soil and good vegetable-growing land. Their sandy soil's good drainage and fast warming make it ideal for the root vegetables whose roots can penetrate deep. At the same time, this soil also gives a fantastic flavour to all the crops grown in it. By adding organic matter, such as compost, to help preserve moisture and improve growth conditions, they are always working to maintain their good vegetable land. They grow over 65 different crops on rich black sand soil, and they take great pride in both preserving the quality of the land and the flavour of their vegetables. Potatoes, squash, broccoli, kale, and cabbage are just a handful of the many crops they grow. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/e5469350-7bd0-4906-9d24-f7585e984ab4/Website+%28Whats+new%29+Blog+image+%2810%29.png What's on - Royal Oak Farm Organics - COUNTRYSIDE STEWARDSHIP SCHEME Royal Oak is also a member of the Countryside Stewardship. This scheme allows farmers the opportunity to carry out environmental work. The farm encourages wildlife and bees by using strips around the edges of the fields which include a diverse range of wildflowers that attracts natural predators and bee numbers, this also feeds birds over winter. https://www.smithandbrock.com/whats-new/les-huitres-cadoret-oysters monthly 0.5 2026-01-06 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/e8c4214e-895d-4dee-8eb6-8b218d966ca1/Les+Huitres+Cadoret+Oysters.png What's on - Les Huitres Cadoret Oysters - Make it stand out Jacques and his son Jean-Jacques raise their oysters with passion, following a long family tradition. Established on two remarkable sites in Brittany since 1880, Maison Cadoret produces both flat and cupped oysters with passion and expertise. All the stages of the life cycle — from the selection of the best oyster spat, to farming, refining, and packing the oysters — are carried out by the company, guaranteeing customers consistent quality control and perfect traceability. All their oysters are selected and packed one by one by hand with the greatest care. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/6317097b-9ef8-4ef8-9bae-b31ce4af503b/Life+of+an+Oyster What's on - Les Huitres Cadoret Oysters - LIFE OF AN OYSTER The spat or ‘baby oysters’ begin their growth on the oyster beds, which are exposed at low tide. This allows the oysters to oxygenate more easily. There are two farming techniques: bag (rack-and-bag) culture and bottom culture. https://www.smithandbrock.com/whats-new/braised-pheasant-ballotine-with-chanterelles-and-grilled-hispycabbage monthly 0.5 2026-02-26 https://www.smithandbrock.com/whats-new/grousedish monthly 0.5 2026-02-16 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/4d9923fa-5fee-487b-a6fb-52ebdbbb8402/Grouse+dish+%282%29.png What's on - Roast grouse, farce a gratin toast, jus carcass, potimarron, pear and pied de mouton - Make it stand out As the grouse season continues, some consider the grouse to be the quintessential game bird, possessing a distinct flavour unlike any other. They eat bilberries and moorland heather, which give the dark crimson flesh its nuanced tastes. We supply grouse (both young and older birds) from now until the season ends in December. Our Fine Foods Product Development Manager, David Duverger has created a dish using his favourite type of Game meat, Young Grouse. Check out the recipe below for his favourite way to cook it. , , , , Ingredients: Back fat from the bird Chicken livers, grouse heart and liver Cognac and port Farce à gratin Grouse Pork back fat Salt and pepper Sourdough slice Thyme leaves Jus Brandy and red wine Brown chicken stock Grouse carcass Shallots, garlic clove Thyme, Bay leaf and juniper berry Method 1. Prep the Grouse, lard and truss with back fat and butcher string 2. Roast and baste the Grouse for 10 minutes 3. Decant the Grouse; keep the cooking fat for toasting the bread 4. Remove the back fat from the Grouse, hatch the fat, chicken liver and grouse offal, add alcohol and season 5. Toast the bread, spray the farce à gratin on the toast and cook in the oven 6. Fillet and remove the legs from the Grouse 7. Chop the carcass, finely roast in a saucepan, add shallots, herbs and juniper berry 8. Deglaze, add stock and cook for 5 minutes 9. Process in a blender with the jus and everything, strain and season https://www.smithandbrock.com/whats-new/kissabel-apple monthly 0.5 2026-01-30 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/383f7d01-6600-4760-906e-be9df022f643/Kissabel+Apple+.png What's on - Kissabel Apple - Make it stand out Developed in France through innovative breeding techniques, the Kissabel apple is only a recent addition to the world of fruits. The Kissabel is a bite-sized piece of art. What makes it unique is not just its flavour but also its vivid colours. It comes in different coloured skins (red, orange, yellow) while maintaining its signature red interior. It is known for its vibrant outer skin and striking red-tinted flesh, offering a crisp, firm texture with a balanced sweet and tart, sometimes berry-like, flavour. It can be eaten fresh or used in cooking. Pre-order now https://www.smithandbrock.com/whats-new/the-conference-pear monthly 0.5 2025-09-24 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/5eab8a9a-eb1d-4536-a7cb-6b602aa71e03/Conference+Pear What's on - The Conference Pear - Make it stand out They have a sweet, fruity and floral flavour and are edible at multiple stages of maturity. When consumed slightly underripe, they have a firm, crunchy, and chewy flesh. As they mature, the flesh softens into a melting, buttery, soft, and tender consistency. Ripe Conference pears may also exhibit a faint, pink-hued centre. Did you know…? Conference pears were named after their introduction to commercial growers through two conferences in the late 19th century. Conference pears won top prizes in both of the mentioned events, and the pear’s breeder decided to name the fruit after the conferences it was recognized through around 1895. Conference pears are very versatile - they pair well with cheeses, great in salads, fruit bowls and can be poached, roasted, baked, or stewed! Pre-order now https://www.smithandbrock.com/whats-new/maison-montauzer-black-pudding monthly 0.5 2025-09-09 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1ff250c9-4db7-4d81-82ce-3a6f28e34ef6/Black+Pudding.png What's on - Maison Montauzer Black Pudding - Make it stand out The Montauzer family set up their pork butchery in 1946 and, to this day, are still using hand-crafted techniques to make their products. Using Ibaïama pigs that are born and raised in the Basque Country, from the small village of Guiche in southwestern France in the Aquitaine region, they produce high-quality charcuterie and hams, as well as black puddings. We’re excited to be supplying their Black Pudding. According to the family, one of the best ways to eat their black puddings is thickly sliced and with mash and caramelised apples. https://www.smithandbrock.com/whats-new/jersey-royals-47nmx monthly 0.5 2025-08-07 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/7fa2e96d-c13c-4e74-bb55-58959676a9fd/Mayte+Charcuterie+%281%29.png What's on - Maison Mayte Charcuterie - Make it stand out Since 1877, the Mayte family has lived in the heart of the Basque Country and works closely with the surrounding agricultural sector to support and share the local economy. Maison Mayte has been continuing the tradition of artisanal Basque charcuterie: Bayonne and Ibaïama hams, Béret sausages, chorizos and local products. In 1998, Eric and Sylvie Mayte took over the torch and opened the market to France, Europe and a few more distant exotic destinations. They created a new curing innovation: Beret Basque sausage. Today, they work with around forty farms and employ just over 20 people. The Basque Country is known for its beautiful landscapes and its gastronomy. Maison Mayte are fortunate to live in an agricultural environment where farmers respect the environment and animal welfare. Their passion for their craft allows them to source high-quality raw materials and the team takes over to enhance these products. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/f0b1335a-ac21-4513-ba44-041639e2af57/Website+%28Whats+new%29+Blog+image+%287%29.png What's on - Maison Mayte Charcuterie - LOCAL PRODUCTS Maison Mayte work with local producers in supplying quality Ibaiama pork – born and raised in the Basque Country. They are also members of the Bayonne Ham PGI program and approved for processing organic products. We’re excited to be supplying their Bayonne and Ibaïama Hams, Saucissons, Salami, Chorizo and fresh pork. https://www.smithandbrock.com/whats-new/ovoteam-free-range-liquid-eggs monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/5973c040-6374-4c0d-afa7-6c066c154e68/Liquid+Eggs.png What's on - Ovoteam Free-range Liquid Eggs - Make it stand out With four production facilities: Ambrières-les-Vallées, Auneau-Bleury-Saint-Symphorien, Naizin-Évellys, and Plaintel and a headquarters in Évellys, France, Ovoteam focusses in providing egg solutions to professionals in the culinary and catering sectors. Each year they process 900 million eggs at their 4 certified production sites in France. By controlling their supply chain, they select their eggs from French partner breeders to ensure quality and safety. They have an in-house microbiology laboratory, dedicated to the quality control and R&D application. It checks compliance with food safety standards, product functionality and compliance with specifications. As experts in the processing of a highly sensitive product, Ovoteam holds ISO 22000, BIO, and BRC (British Retail Consortium) certifications, contingent on market and customer demands. All production is under HACCP control, ensuring the best possible compliance with health standards. Using eggs from free-range chickens, each product is manufactured under high bacteriological safety. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/feb4c54c-fb75-411b-b2f1-a4679434fc17/Fruit+Purees+%281%29.png What's on - Ovoteam Free-range Liquid Eggs Using a specially designed thermal process to extend the product's shelf life and provide foaming qualities that are better than raw egg white, their free-range liquid egg contains an average of 33 medium-sized eggs in 1 litre. This product is perfect for pastry, baking and confectionery applications. https://www.smithandbrock.com/whats-new/les-vergers-boiron monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/82cb4493-93b7-4a5c-82b2-b58482f30b51/Website+Blog+Featured+image+%281%29.png What's on - Fruit Purees by Les Vergers Boiron - Make it stand out It was in the market halls of Paris that the Boiron family – originally from Ardèche – launched their fresh fruit business, laying the foundations for a gastronomic adventure. With dessert and pastry chefs seeking a product where it’s practical and consistent all year round, the team transformed the work of fruit artisans by creating an innovative product – frozen fruit puree using a unique fruit processing method, which to this day remains the best technique to keep the flavour, texture and freshness of the fruit. The frozen fruit puree made its way abroad in the suitcases of travelling French pastry chefs - marking the beginning of the brand's international expansion. Through significant investment, Les vergers Boiron became an industrial producer of frozen fruit purees, establishing their facilities in Valence, Drôme. In 2022, they celebrated 80 years of excellence, establishing themselves as a pioneer in the processed fruit sector and becoming "THE" French benchmark for fruit excellence. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/b1dd11f9-29d6-474d-93a2-ac07c4bdd9b6/Fruit+Purees.png What's on - Fruit Purees by Les Vergers Boiron - CHARACTERTISING A FRUIT PUREE Like any gustatory and sensory product, fruit has its own distinct characteristics. These play an essential role when tasting the fruit and products derived from it. Fruitology® was created to meet the specific needs of product characterisation and the subtleties of their appreciation. While no pH meter or other device can replace the final sensory perception, this discipline makes it possible to establish each individual ‘identity card’. https://www.smithandbrock.com/whats-new/jersey-royals monthly 0.5 2025-06-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/5e4832a1-09c3-4254-8ad8-1c9ff4d545dd/Richardsons+Jersey+Royals.png What's on - Jersey Royals - Make it stand out The Jersey Royal potato is a branded variety that has been granted EU Protected Designation of Origin (PDO) status in June 1996, making it unique in the United Kingdom. This is similar to Champagne, Camembert cheese, and Parma ham, which are also protected and promoted so that they can only be obtained from their specific, designated regions of origin. The PDO ensures that only Royals grown in Jersey could be referred to it as "Jersey Royals." Richardson’s Jersey Royals is Jersey’s oldest farming families, having played a part in shaping farming history since the early 1500s. This heritage is deeply ingrained in them and makes them all the more determined to find new ways to drive this legacy forward to the next generation. They employed first-class farming methods with close attention to lifting dates. Each potato is hand-picked and carefully placed in their unique packaging. Since 2015, They’ve successfully expanded and improved on the concept of freshly hand-picked Jersey Royals, previously only available from roadside stalls. https://www.smithandbrock.com/whats-new/murgella-burrata monthly 0.5 2025-05-20 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/244898b4-8f40-4136-996a-ad6e1d786f80/S%26B+electric+cargo+bikes+%281%29.png What's on - Murgella Burrata - Make it stand out It all started in 1957 in a small workshop located in Putignano, in the province of Bari where the family history of Caseificio Palazzo originates. The excellent quality of the product combined with effective business strategies, enabled the company to become an international producer in the HoReCa and large-scale retail sector, reaching 32 countries to date. From Europe to the East Asia, from Canada to South America, thanks to the production capacity of the new industrial plant and an extensive and efficient logistic network, their products are distributed and loved all over the world. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/0c1c4c23-37cc-4848-8bd0-dc05089757a9/Burrata+4.jpg What's on - Murgella Burrata Burrata is a fresh, stretched-curd cheese of relatively recent origins, similar to mozzarella but with a softer, creamier consistency. It was born in the province of Bari in the early decades of the 1900's and is now considered one of the most delicious specialties of Puglian dairy production. The Puglian Murgella Burrata is made by hand, creating a stretched curd bag which is then filled with a creamy filling made from mozzarella paste and cream, called Stracciatella. https://www.smithandbrock.com/whats-new/nolanos-premium-peeled-tomatoes monthly 0.5 2025-04-30 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/25c3ad69-868f-4c33-94f6-4fd79384ab57/Nolano+Tomatoes+%281%29.png What's on - Nolano’s Premium Peeled Tomatoes - Make it stand out Founded by Ciro Nolano in the early 60s, Nolano is a third-generation family business that specialises in producing premium quality peeled San Marzano DOP tomatoes. Over the years, Nolano has established itself as a benchmark in the San Marzano DOP production chain. By having full control of the entire supply chain; from harvesting to processing and marketing, they ensure every touchpoint of the process is being carefully managed. Nolano's core principles—passion for work, quality, respect for people, and responsibility for community and land—have been passed down through generations and remain the company's driving force. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/c0e3ef75-bad7-4951-a56d-9d73fd663fdd/Website+%28Whats+new%29+Blog+image+%282%29.png What's on - Nolano’s Premium Peeled Tomatoes - RICH BY NATURE AND TRADITION Legend has it that in 1770, the King of Naples tasted the San Marzano tomato and was amazed. He then proclaimed, ‘This wonder belongs to the people’ and thus spread throughout the volcanic territory surrounding Vesuvius. San Marzano DOP is cultivated only in specific areas of fertile volcanic land on the slopes of Vesuvius, including the territories of Agro Sarnese-Nocerino and Agro Nolano. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/36394e07-0003-4e0d-be28-e1e597f868cc/Website+%28Whats+new%29+Blog+image+%283%29.png What's on - Nolano’s Premium Peeled Tomatoes - NOLANO’S SAN MARZANO DOP With its elongated shape, bright red colour and almost seedless pulp, the San Marzano DOP tomato is unique with a balanced sweet and sour flavour. Nolano’s whole peeled tomatoes grow in soils rich in organic substances, giving the fruits unique organoleptic characteristics. The berries are harvested by hand when they reach the perfect level of ripeness. The tomatoes are peeled on the same day to preserve their taste. https://www.smithandbrock.com/whats-new/matjes-herring monthly 0.5 2025-04-29 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/df73fc19-a199-45f4-9733-cbb0a6bc494f/Matjes+Herring+%282%29.png What's on - Matjes Herring - Make it stand out The word ‘Matjes’ comes from the Dutch term ‘Maagdenharing’, which loosely translates as ‘virgin herring’. Matjes is a gutted, lightly salted, enzymatically matured herring with no noticeable trace of milk or roe. Not every herring can become a Matjes, it must be ‘virgin’, which means it must not have produced any sexual products (milk and roe), because only then does it have the famous, high fat content. Also, a herring becomes ‘virgin’ again every year, so Matjes is not the same as a young fish. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/d006bed5-158c-4c9b-9e22-5fcd43c0e87d/Matjes+Herring.png What's on - Matjes Herring Fish with a high fat content is sensitive, therefore, care must be taken to ensure that the fish is not subjected to too much pressure and is handled carefully during processing. This is why the Matjes is caught using different fishing vessels - the range extends from a length of 40 metres to larger vessels over 100 metres long. The Matjes is processed immediately after being caught. The body's own enzymes give it an incomparable tenderness. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/ed8dd603-4505-4334-b18a-fe367ffa49c7/Matjes+Herring.png What's on - Matjes Herring The fishermen pickle the Matjes and let it mature in a brine for five days. Although the gutting is now done by machine, it is often still done by hand - as is the case with the quality of Matjes, many things involve manual work. The Matjes are gutted, mixed with salt in barrels, layered and then matured, often during transport from the Danish or Norwegian fishing areas, until it arrives in Holland and is processed there. The Herring arrives to us frozen, to retain its freshness. https://www.smithandbrock.com/whats-new/dorset-sea-salt-co monthly 0.5 2025-04-16 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/58cd8c07-9577-42e6-9b09-5038c5a4d2ae/Dorset+Sea+Salt+%282%29.png What's on - Dorset Sea Salt Co. - Make it stand out Founded in 2017 as a Princes trust supported business, Jethro started Dorset Sea Salt Co. after realising that salt production was once an extremely important industry in Portland, and had since vanished due to industrialisation. The salt making adventure saw the company achieve their first stockist in Weymouth town centre in 2017, and today they work with some of the most esteemed retailers and wholesalers in the UK. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1267926d-7016-488c-bc6a-5d71da02ba2e/Website+%28Whats+new%29+Blog+image+%281%29.png What's on - Dorset Sea Salt Co. - CREATED IN DORSET Every flake of their sea salt is created at their salt works on Portland, Dorset, using pristine seawater collected from Chesil beach. Producing award-winning flake salt is their speciality and is what put them on the radar of so many top chefs all over the world. Their Dorset brine is enriched with sea derived electrolytes to allow each flake to form in optimum conditions. https://www.smithandbrock.com/whats-new/vok-electric-cargo-bikes monthly 0.5 2025-04-15 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/bcb1d446-0ad7-47c4-b458-93d03cbcb308/S%26B+electric+cargo+bikes.png What's on - S&B Electric Cargo Bikes - Make it stand out Say hello to the new members of our fleet - & We’re excited to be working with VOK Bikes to introduce London’s first wholesale fresh fruit & veg electric courier bikes for our second deliveries. Being a company that primarily specialises in fresh fruit and vegetables, we know how vital it is to protect our ecosystem. The introduction of bikes will reduce our overall carbon emissions and lower the number of vans on the road during rush hour. This will also enable us to deliver to you faster! Vok’s unique bike design with built-in cargo compartments also allows us to conveniently deliver multiple orders at once and are also weather resistant making it easier to navigate tricky weather conditions. They are the safest cargo bikes on the market with their unique electronic driving aids. They have introduced features to the micro-mobility sector, which is increasingly concerned with the safety of couriers, such as ABS braking system and traction control. https://www.smithandbrock.com/whats-new/elsa-balsamic-vinegar-of-modena monthly 0.5 2025-04-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/9cdb5417-9dbb-4577-86c4-f28fd6e55d8d/ELSA+Balsamic+Vinegar.png What's on - ELSA Balsamic Vinegar of Modena - Make it stand out ELSA was founded in 1980 when the Federzoni family moved the production of their Balsamic Vinegar from the centre of Modena to the countryside. They expanded and began to purchase vineyards with which they produced their precious cooked ‘grape must’ which allowed them to manage the entire production chain. The name ELSA is a combination of the names of Elena and Sabrina, the daughters of Giovanni Federzoni who in those years began to grow the company in Solara where it still stands today. ELSA is also the name of the protagonist of a novel and film that became famous in the 1960s ‘Nata Libera’ (Born Free), the story of a lioness who, raised in captivity, rediscovers her freedom, a story that appealed so much to the young women of the family that it became the company's name. https://www.smithandbrock.com/whats-new/parmigiano-reggiano-dop monthly 0.5 2025-03-26 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/26caadc2-faf5-4654-9591-1b9ff8bdd9da/Parmigiano+Reggiano.png What's on - Parmigiano Reggiano DOP - Make it stand out The history of Madonne Caseificio dell'Emilia started long ago when a group of local breeders built its dairy in 1967. 4 Madonne Caseificio dell'Emilia’s name derives from a votive pillar that features the Virgin Mary in the four sides of her majesty and is located close to the present location. At the time, the design was considered futuristic because of its structural dimensions. Among the approximately 300 dairies belonging to the Parmigiano Reggiano Consortium, 4 Madonne Caseificio dell'Emilia is the only one to produce Parmigiano Reggiano in seven factories, located in the provinces of Modena, Bologna and Reggio Emilia , with approximately 80 employees. Joe and the team visited them and were fascinated by the cheese making process and got to see over 30,000 wheels of Parmigiano Reggiano stored at the facility! https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/e3da6088-21e0-477f-86f4-29d6f2a470f0/Parmigiano+Reggiano.png What's on - Parmigiano Reggiano DOP - PHASE 1 Once in the cauldron, the milk is heated slowly. During the process, the whey starter culture is added; a liquid mixture rich in lactic ferments obtained from the processing of the previous days’ milk. The milk is heated to around 30 degrees and then the calf rennet is added. The mixture is stirred carefully then left to rest for 8-10 minutes to allow for natural coagulation. This produces the curd. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/b4c5cf0b-5dba-43ff-8deb-b8fafdb62ea9/Parmigiano+Reggiano+%283%29.png What's on - Parmigiano Reggiano DOP - PHASE 3 Using a wooden paddle, the solidified cheesy mass is removed and wrapped in the muslin - the only fabric used for this purpose because of its intrinsic properties of absorption and strength. The mass is ready to be cut into 2 equal parts. Each half is placed in a plastic mould with a buckle known as ‘fascera’, and pressed down with a Teflon weight. This is how 2 wheels of Parmigiano Reggiano are made. https://www.smithandbrock.com/whats-new/la-hulotte-chocolate-mousse monthly 0.5 2025-03-19 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/94db459c-7623-49f3-84cb-664bb046d3fa/La+Hulotte What's on - La Hulotte Chocolate Mousse - Make it stand out At 29 rue Dauphine, the chef of La Hulotte prepares a Chocolate Mousse that will go on to become famous in the whole of Saint-Germain-des-Prés. It is in such demand that, over the years, the restaurant becomes a factory for artisanal desserts. The range expands with the arrival of the Gourmandes Charlottes and the authentic Tiramisu. In 2014, La Hulotte updated Le Fontainebleau, a 17th century gourmet recipe that is made with fromage blanc and thick cream, and it is a real success. Today La Hulotte is in Villebon-sur-Yvette, not far from the Chevreuse Valley, in a specially adapted site of 2000 m². https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/ab03cd00-f98c-468d-8f3d-54bb208ecf5b/Website+%28Whats+new%29+Blog+image.png What's on - La Hulotte Chocolate Mousse - LA MOUSSE AU CHOCOLAT As gastronomic guides and critics have testified for more than 20 years, La Hulotte has delighted restaurant customers with its traditional dishes. They are also the great cream makers of Paris with their inimitable Chocolate Mousse. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/816e9152-7e1f-4765-af76-683552f99ebb/Petit+Fontainebleau+and+Petit+Tiramisu What's on - La Hulotte Chocolate Mousse - Make it stand out Available now https://www.smithandbrock.com/whats-new/axuria-baby-lamb monthly 0.5 2025-03-12 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/e7301052-0cf8-4b04-b441-7dd80167d481/Axuria+Baby+Lamb+%281%29.png What's on - Axuria Lamb from the Pyrenees - Make it stand out At Smith and Brock, we are constantly searching for high-quality goods, therefore we are delighted to be working with Axuria and their young lamb from the Pyrenees. Since its creation in 1983, Axuria has specialised in lamb, and the milk-fed lamb from the Pyrenees is the only milk-fed lamb in France to hold both an IGP and a Label rouge. Both the Label Rouge and IGP Pyrénées certifications ensure the quality and traceability that are unique to the local expertise. This is what adds to the meat's reputation of being lean, tender and low in calories. https://www.smithandbrock.com/whats-new/frantoi-covato-olive-oil monthly 0.5 2025-03-05 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/4482be3a-e76b-4565-b933-775f5ccc5fd5/olio-extravergine-di-oliva+%281%29.jpg What's on - Frantoi Covato Olive Oil - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/87532b61-95b4-4480-a5ea-a89872532849/Frantoi+Covato+Olive+Oil+%282%29.png What's on - Frantoi Covato Olive Oil - FULL-BODIED AND AROMATIC The extraction process of the virgin olive oil is obtained through cold pressing, using cutting-edge technological facilities that make production sustainable. Without the addition of water during the processing phases, the oil is more full-bodied and aromatic. Frantoi Covato adopts an innovative continuous production system with a protoreactor. This revolutionary machinery (a rarity in Italy) is used to transform the olive paste into oil and avoids oxidation of the paste. We are excited to work with Frantoi Covato and supplying their ’Muri’ range, an authentic green pearl and par excellence extra virgin olive oil of the Ibleo area. Obtained from the finest cultivars of the region. In a green-gold colour, it represents the excellence of the brand and goes perfectly with carpaccio, salads and Mediterranean dishes. https://www.smithandbrock.com/whats-new/etablissements-jc-david-smoked-herring monthly 0.5 2025-02-26 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1ba5148c-41e3-46b5-a85f-aa0f35f07a4e/%C3%89tablissements+JC+David+-+Smoked+Herring.png What's on - Établissements JC David Smoked Herring - Make it stand out Établissements J.C was founded in 1973, in the port area of Boulogne-sur-Mer and began salting and curing fish. The tender herring fillets are the first to have obtained the prestigious Label Rouge award. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/19f7c9a0-15ed-4d74-a2b2-4bc6429e76cc/Smoked+Herring.png What's on - Établissements JC David Smoked Herring - SALTING For centuries, fish has been salted and then dried with smoke to ensure optimal preservation; respecting the fish flesh and unaltered taste. To preserve the flavour of past traditions, fish is delicately salted before slowly curing in the swirling smoke emitted by the coresses, the traditional wood ovens, exclusive to Établissements J.C. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/a74f3e90-d584-495d-8f24-4a36f33647e1/fumage-verticale-et-lent-gb.jpg What's on - Établissements JC David Smoked Herring - VERTICAL & SLOW SMOKING The fish pass into the hands of the “Master-Smokers” who work carefully to combine oak logs and chips from the state-owned forests in the Boulogne-sur-Mer region, ensuring they keep the fire steady and slowly burning. Upstairs, the fish are slipped behind huge red wooden doors. To ensure a subtle smoking process which preserves the texture of the fish flesh, the “Masters-Smokers” take care to keep the traditional ovens at a temperature below 25 °C. The smoking takes a minimum of 16 hours and Établissements JC David are the only producers to guarantee coresse-based smoking for 100% of its cold smoked fish, thus ensuring that the preserved smoked flesh is as tender as the flesh. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/bef1a6da-f0a5-42b7-8e4d-b29e12788b9b/Manual+Packing What's on - Établissements JC David Smoked Herring - MANUAL PACKING Finely salted then smoked, our fish are ready to be meticulously prepared by the “filleters”. Each gesture is made to get the most out of the precious fillets of coastal herring. At the top of each fillet, a small hole in the tender herring flesh is evidence that the traditional vertical smoking method has been used. The skin is carefully removed to reveal the silvery hue of the fish, a sign of optimal smoking. The packers then gently wrap the fillets up in their traditional packaging: the ballotin. https://www.smithandbrock.com/whats-new/sicilian-blood-orange monthly 0.5 2025-02-18 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/aec9d9a1-ab72-402e-b395-6ce593538b75/Sicilian+Blood+Orange.png What's on - Sicilian Blood Orange - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/yorkshire-forced-rhubarb monthly 0.5 2025-02-25 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/c3379df4-b8cc-46f9-8bee-83b7f7349714/UK+Yorkshire+Forced+Rhubarb.png What's on - Yorkshire Forced Rhubarb - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/fino-il-finocchio-fennel monthly 0.5 2025-02-20 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/2dacb109-888c-4d9c-b4c7-edfb00538f25/Fino+Fennel.png What's on - Finò Il Finocchio Italiano Fennel - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/ca951acb-a2bc-4a4c-ae97-c1a23ec4fcdb/Fennel+-+Growing What's on - Finò Il Finocchio Italiano Fennel - GROWING Finò grow their Fennel for 120-150 days during winter. The first step in the process of growing Fennel, is the seeding which takes 60 days and starts in January. Soil: Fennel prefers moist, well-drained soil and it grows best in a lot of sun with temperatures between 15–24°C. Mulching: Straw or lawn clippings can help maintain cool, moist soil and prevent weeds. Staking: Fennel plants have tall floral stalks that can fall over, so they are staked. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/e7c9e414-cf30-4ccb-8fe4-7e6f2a035608/Fennel+-+Harvesting What's on - Finò Il Finocchio Italiano Fennel - HARVESTING Harvesting starts in February where the Fennel bulbs are typically dug out manually or with machinery after about 90–100 days. The Fennel flowers are cut with knives and then sorted and cleaned using mechanised equipment. The seed heads are collected when they turn brown. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/4259ac12-5903-4f5f-af4d-f801938c6b88/Fennel+-+Processing What's on - Finò Il Finocchio Italiano Fennel - PROCESSING Every phase of the supply chain is strictly monitored and analysed until the final result: the amount of residue on the product is 30% less than the legal limit level in Italy. After cutting, the Fennel is washed to remove soil and impurities. They are sorted by size, weight and quality. Through automatic calibration, the Fennel is packaged into wooden crates. https://www.smithandbrock.com/whats-new/finca-apple-conference-pear monthly 0.5 2025-02-20 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/5e546138-367e-41ae-9994-f802772373fe/Finca+Se%C3%B1or%C3%ADo+De+Rioja+-+Apples+%26+Conference+Pear.png What's on - Finca Señorío De Rioja Apples and Conference Pear - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/new-forest-mushrooms monthly 0.5 2025-03-12 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/08b56fba-7b59-4d98-a37f-ec6ab41b8193/New+Forest+Mushrooms.png What's on - New Forest Mushrooms - Make it stand out Richard, the owner of New Forest Wild and Exotic Mushrooms, has been cultivating mushrooms for more than 20 years. His team specialise in mixed boxes which include their in-house grown mushrooms. They grow over four tons a month of exotic mushrooms that are grown in a temperature-controlled environment. The fresh wild mushrooms have been picked and gathered from private lands for many years. All of the mushrooms are vigorously checked to ensure they are of the highest quality. We are excited to be working with New Forest Wild and Exotic Mushrooms and supplying a colourful ‘seasonal mix’ of mushrooms. Each week the mushroom mix will change depending on the type of mushrooms that the team will start growing. As a result, the mixed boxes are extremely adaptable and suitable for a wide variety of dishes. Available now https://www.smithandbrock.com/whats-new/malbro-farms-uk-leeks monthly 0.5 2025-03-12 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/301a3d3e-67ef-4007-88d2-c8e9b35936a3/Malbro+Farms+Leeks+%281%29.png What's on - Malbro Farms Leeks - Make it stand out Malbro Farms is a multi-generational farm rooted in Lancashire's fertile soil. For three generations, the family-owned farm has tended to the land with dedication and passion. Situated amidst the scenic landscapes of Lancashire, the farm stands as a testament to their commitment to sustainable agriculture and efficiency. With cultivating a diverse range of crops, they are always looking for multiple ways to modernise operations utilising the best techniques and machinery. By harnessing modern innovations while honouring traditional wisdom, they ensure that their produce not only meets the highest standards of quality but also contributes to keeping their carbon footprint as low as possible. https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/c42c234c-bc5b-4800-8f81-172da1d9c7dc/Website+%28Whats+new%29+Blog+image+%284%29.png What's on - Malbro Farms Leeks - FROM SEED TO HARVEST The team take immense pride in the cultivation of two staple crops: leeks and potatoes. With meticulous care and attention to detail, the team at Malbro Farm nurture these vegetables from seed to harvest, ensuring that each one embodies the essence of quality and freshness. Their leeks are renowned for their crisp texture and robust flavour. Whether you're preparing a hearty soup, a savoury stew, or a simple side dish, our produce provides the perfect foundation for culinary excellence. https://www.smithandbrock.com/whats-new/uk-and-italian-squash-bc2y5-rzt3p monthly 0.5 2024-11-12 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/c96e4f00-edbd-49a9-a88b-adcf10277e01/Squash+%28Website+Blog%29.jpg What's on - UK and Italian Squash  - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/sicilian-finger-limes-bc2y5 monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/037d1787-e8a1-47c6-b7b7-3f92fdb645c3/Sicilan+Finger+Limes+%281%29.png What's on - Sicilian Finger Limes‍ - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/sollies-figs monthly 0.5 2024-11-01 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/170107cc-1d96-49a9-9269-0b1aa75d3e7f/Provence+Figs.png What's on - Solliès Figs - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/lj-betts-uk-leaves monthly 0.5 2025-03-12 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/a7324072-28b3-4db2-be65-6111df111838/LJ+Betts+%281%29.png What's on - LJ Betts UK Leaves - Make it stand out Based in Kent, Laurence J Betts Ltd (LJ Betts) is a family business that’ve been growing a variety of beautiful wholehead, babyleaf, and multi-leaf salads since 1930! They’ve consistently worked to increase their awareness of the real value of the environment and have kept up with the rapidly changing concerns surrounding pollution, climate change, and biodiversity loss. As a result, they're always creating and maintaining environmentally conscious farming practices that balance biodiversity, their natural surroundings, and the larger ecosystem. They have certifications from BRC Food Safety (BRCGS), Red Tractor, LEAF Marque, M&S Select Farm Produce, GRASP, and Organic Farmers & Growers, ensuring their commitment to quality and sustainability. LJ Betts are one of the best salad growers in the UK and we’re very excited to be supplying their products. Available now https://www.smithandbrock.com/whats-new/sicillian-passion-fruit monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/ebf4a5a6-4601-495e-98be-bcc3f7848a42/Sicilian+Passion+Fruit.png What's on - Sicilian Passion Fruit - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/organic-baby-purple-artichoke monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1724769706979-R4NYKINI01IYUMS8GJ7I/Bedlam+Farms+-+Organic+Baby+Purple+Artichoke.png What's on - Organic Baby Purple Artichoke - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/french-strawberries monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/1724769876033-5I3KHSTJAZ5PTZM1NRFD/French+Strawberries.png What's on - Ooh, La, La: 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it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/say-hello-to-our-koppert-cress-edible-plants monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/60eaf073-eed2-4cc8-bbe5-18746864056d/Koppert+Cress+%281%29.png What's on - Say hello to our Koppert Cress Edible Plants! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/fresh-swedish-mushrooms monthly 0.5 2024-11-11 https://images.squarespace-cdn.com/content/v1/6609830c5197653220ef9d4a/ce4c407e-19b0-4264-9465-44bc5c6e4062/Swedish+Mushrooms.png What's on - Fresh Swedish Mushrooms - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.smithandbrock.com/whats-new/introducing-smith-brock-sur-mesure monthly 0.5 2024-11-08 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