We grow it, so we can tell you when it was cut
Every other place selling lau and korola in this country imports it. We grow ours under glass on the edge of London, which means we can put a date on the page instead of the word “fresh”.
Four acres, heated, cropping year round. Started by three of us who could not buy the vegetables we grew up eating without them arriving tired.
How a week works
The whole business runs on one rule: nothing is cut that is not already sold.
Growers declare
Our small growers tell us what they will have. It goes on the site Monday.
Orders close
We count what has sold. That count is the harvest list — nothing more, nothing less.
Cut and packed
Cut to the list, graded, packed. Grower drop-offs arrive the same morning.
Delivered
One van, one box, everything in it picked or made within about 24 hours.
It means we waste almost nothing, and you get vegetables that were in the ground two days ago. It also means a missed cut-off is a missed week — that part is not a bug.
What we grow
The vegetables that are hard to get properly fresh in Britain.
Come and see it for yourself
We open the glasshouse to customers a few times a year. Tell us you want to come and we will let you know the next date.