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In 1952, Guy Shropshire bought 330 acres of land near Ely, Cambridgeshire. Originally selling earth-covered celery in traditional bushel boxes to wholesalers, he invested in a purpose built packhouse to supply washed celery, and Guy Pack was born. The company then became known as G’s, short for Guy’s.
In 1985, with supermarkets demanding fresh perishable goods 365 days a year, Guy expanded into Spain, producing crops to supply the UK over the winter season.
Their crop range includes wholehead and baby leaf salad, celery, radish, onions, salad onions, beetroot, mushrooms and Chinese leaf. Production sites are based in Norfolk, Suffolk, Cambridgeshire, Yorkshire, Kent, West Sussex and the West Midlands.
Established in 1994, we are a family business specialising in supplying babyleaf to retailers, processors, caterers and wholesalers. JWE is the home of Smartleaf, a gentle sanitising treatment maximising convenience and fridge life for babyleaf consumers.
We run our own research and development programme, lead by Dr. Scott Phillips, step changes current salad preparation technology. This includes our pioneering misting technology, which enables us to deliver leaves that are fresher for longer and safe to eat.
We have always strived for superior quality and with our new patented Smartleaf technology, we have proven we can deliver a longer lasting industry leading quality product to our customers.
This family business started in 1893 when Bernard Champion arrived in Mereworth with an ambition to become a leading fruit grower. Wild strawberries flourished in the local woods so he planted his first crop that year. He needed fruit for the family stall in Covent Garden market, which his older brothers ran.
There have only been three ‘guvnors’ since then – following Bernard, his grandson, Hugh Lowe, who took over in 1955 – and his daughter, Marion Regan who now owns and runs it with husband Jon Regan. The farm is rooted in history, but we have never stood still: our successful past merely drives us forward. We are excited by technological change, such as urban farming, precision growing or customer empowerment.
New Forest Asparagus is located near the New Forest National Park which is located near Brockenhurst. Due to the mild winter and improved farming techniques, the crop can be harvested earlier than other crops, normally starting in February. Where the farm is situated in the New Forest gives the farm the added benefit of being sheltered from strong winds from the Isle of Wight, it also benefits from increased sunshine and warmer temperatures due to being on the south coast.
Their technical team have also managed to care for the asparagus crop naturally by using microbiology & fungi, which has resulted in the crop being pesticide-free. Valimex collect daily from the farm giving you Asparagus that is less than 24 hours from the field to your kitchen.
Cackleberry Farm is nestled at the foot of a hill just outside Stow-on-the-Wold. Run by Paddy and Steph Bourns, their rare breed flocks are entirely free range and live in traditional chicken houses on 12 acres of land, with lots of perches.
Paddy and Steph launched their pure white egg – the Arlington White – it has a beautiful golden yolk and this egg is now featured on many wonderful menus, and is used by a number of prominent UK chefs and restaurants.
Chris Molyneux farms the rich, dark soils of south-west Lancashire. But this is no recent story. The family has a long history of farming in the area, with a lineage stretching back to the Norman Conquest.
So generations of experience has helped to make Chris an expert in growing kale.
The family have maintained the use of traditional methods for plant selection. By identifying attractive characteristics in naturally growing plants from one year to the next and cross breeding these with different plants with other appealing characteristics, it is possible, over a number of years, to develop a new strain of the plant.
Helmed by Jan and Kevin Dobbs, Growing @ Field 28 is a family-run urban farm in Daresbury, specialising in pesticide and biocide-free specialty leaf and heritage produce.
They follow traditional no-dig market gardening practices across the farm, ensuring greater biodiversity of the soil and upholding their commitment to put more into the ground than they take away.
The Ascroft family have been farming the land around Holmes on the Lancashire plains since the beginning of the 20th century.
Against the modern trend of monoculture (growing one crop only) they have chosen to stick to the traditional way of growing a variety of crops in rotation to keep the goodness in the soil.
With over five generations of farming heritage they are specialists in our field. Their aim is to produce excellent-quality fresh vegetables for the restaurant trade and consumer.
Tulipland Potatoes is one of the UK’s leading independent potato-washing, grading and packing specialists, with a reputation for competitive prices and superior quality.
In addition to offering some of the finest potatoes in the country, Tulipland Potatoes is also an excellent ambassador for the industry as a whole.
As an innovative organisation, they understand that keeping their industry healthy means getting to know customers, finding out what their needs are, and ensuring that they are not only met but exceeded by Tulipland Potatoes.
Kent has a rich agricultural heritage and enjoys some of the most fertile, productive fields and orchards in the country. It is small wonder then, that our potatoes taste so very good. It’s why they’re so passionate about them and so proud to be working with the best growers in Kent.
Maintaining and enhancing their fertility is fundamental to their business and the aim is always to improve the health of the soil and its structure. This is done in a number of ways:
Cover cropping – replenishes soils with extra nutrients and protection
Reduced cultivation which leads to less carbon loss to the atmosphere and is beneficial to earthworm populations
Use of compost and/or farmyard manure to increase soil organic matter
We love Kent potatoes and we know you’ll love them too. Go on give them a try.
From professional chefs to professional growers, Allan and Sue’s transition from one profession to another was brought about by the need for a more consistent product.
Allan and Sue started growing Micro Cress back in 2009. As chefs themselves, their transition from one profession to another was brought about by the need for a more consistent and flavourful garnish for their dishes. They began growing Micro Herbs and Pea Shoots in a small greenhouse in their back garden and supplied the restaurant they worked in. Their experience has helped them tremendously in understanding the requirements of chefs.