White Currant

Soft and juicy, though still quite tart these delicious berries are considerably sweeter than the black and red varieties, offering a floral aroma and flavors. Perfect for jams, tarts, chutney, syrups, meringues, crème brûlée, ice creams and sorbets.

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Micro Herb Basil Green

These micro basil leaves carry a milder and sweeter flavour than their more mature counterparts. Delivering the characteristic balance between citrus, pepper and anise flavours, these tiny leaves are a beautiful garnish for salads, canapés and starters as well as adding colour and texture to your cocktail presentation.

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Brussel Sprout

These emerald-hued mini cabbages have an intense cabbage flavour with nutty and bitter notes. These Brussel sprouts have a versatility that extends far beyond its traditional place in the Christmas dinner line up. They add crunch and freshness to salads and slaws as well as pairing well with bacon and butter in cooked dishes.

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Pumpkin English Large Class 1

Large pumpkins grown in England and with deep orange skin and a firm, flavoursome flesh. Cut into wedges and roast with salt and herbs or blend into rich autumnal soups.

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Squash Organic Harlequin

With their mottled green and white skin and smooth, flavoursome yellow flesh these acorn-type winter squash are both beautiful and delicious. With a large seed-filled cavity, harlequins are great for stuffing.

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Blueberry

Plump, delicate blueberries from Cobrey farm in south Herefordshire. Delicious in both sweet and savoury dishes, why not try pickling and pairing with duck, or alongside a creamy goat's curd parfait with basil.

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Cauliflower Purple

Premium purple cauliflower, freshly grown and hand-picked at its peak. Vibrant on the plate and flavoursome on the palette with a sweet, nutty flavour and none of the bitterness of white cauliflower. Steam, simmer and roast to retain its vivid colour.

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Parsley Root

Hand-picked parsley root - creamy-beige and unblemished with feathery, bright green leaves. Similar to celeriac with hints of celery and parsley leaf. Delicious in soups and stews and partnered with other roots and tubers.

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Squash Organic Crown Prince

This squash has the looks and the flavour to be truly crowned a prince among pumpkins. Its firm skin (in a shade of blue-grey to make Farrow and Ball jealous) hides a deep saffron flesh within, which holds its shape and close texture when cooked. The ideal squash to use in curries and laskas, it’s just as delicious when simply roasted with olive oil and seasoning.

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Parsnip Baby Bunch

Harvested in their tender youth, these baby parsnips have a creamy white flesh with a firm texture and sweet, nutty flavour, while their leaves are similar to celery. Roast, sauté or steam and serve with chicken or fish.

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Kiwi Label Rouge

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Raspberry

A brilliant scarlet bramble fruit with a tender texture and intense, sweet flavour, raspberries have a slightly tart edge which is tempered beautifully with a dollop of rich cream. Tumble over lemon tarts, muesli and fruit salads, or serve alongside sharp, chalky goat’s cheese for a vibrant flavour combination.

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Radish Red Meat

Stunning red meat radish, also known as 'beauty heart' or 'watermelon radish', is uniquely shaped with a pale white skin and green shoulders. When sliced open, the sweet and juicy flesh is a vivid hot pink. For this reason, it excels when sliced or stir fried.

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Pear William Red Mouneyrac

Our Mouneyrac William pears have a golden yellow skin with a soft pink blush. Their juicy, smooth and buttery texture and sweet taste are delicious enjoyed raw and cooked. Chop into a Waldorf salad, or caramelise to a deep golden brown for a memorable tarte Tatin. Equally as wonderful eaten alone, its nectar dripping down your chin.

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Pear Comice Extra Select 70-75mm

Delicious pale-yellow French pears which are best eaten raw due to their sweet, juicy and melting flesh. Prized for their true ‘pear’ taste with rich honey and floral notes, they are the perfect accompaniment to tart soft cheeses.

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Chestnut Fresh

With a soft texture and strong flavour, they are suitable for both sweet and savoury recipes. A classic addition to stuffing mixture and delicious when included in decadent wintry desserts.

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Rhubarb Forced Dutch

Vibrant pink stems of rhubarb, grown in darkness and harvested by candlelight. Use to make beautifully pink mousses, sauces and ice cream.

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Artichoke Jerusalem Heliante

The Heliante is the oldest variety of Jerusalem artichoke with a delicious earthy and nutty flavour. Roast with garlic, rosemary and sea salt flakes for a comforting side dish, blitz into a creamy soup or add to autumnal stews.

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Yuzu Fresh

A wonderfully aromatic citrus fruit with a taste that combines the tart notes of grapefruit with the flavour of a mandarin. Its zest can be used as a garnish and its zingy juice as a seasoning to lift other flavours.

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Radish Green Meat

Fresh Green Meat radishes with their unique colour and flavour. A swollen and elongated taproot whose skin is two-toned lime and cream with delicious crisp flesh in a green to creamy white hue. Rich radish flavour with a delightful crispness. Perfect for sushi, salads and slaws.

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Squash Organic Mixed

A mixture of organic squash varieties, including Sweet Dumpling, Green Kabocha, Spaghetti and Wee Be Little. Use to create a vibrant roasted squash risotto.

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Carrot Baby Purple Bunch

Young, tender carrots with a slightly beetroot-like flavour. A visual showstopper, they are beautiful left whole or when sliced to reveal their orange core. Delicious raw, their mild flavour and tender crunch make them a perfect addition to the crudité platter, while their firm texture stands up well to cooking.

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Alexander Shoots Foraged

Alexanders Foraged Sold by the kilo

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Turnip Golden

Spherical, yellow-skinned turnips with a buttercup yellow flesh and deliciously mild, sweet flavour. Grate raw into salads, add to casseroles or braise as a side dish.

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Chickweed Foraged

A highly nutritious edible and medicinal weed. Its delicious taste is often likened to silk - mild and smooth and slightly sweet. Try serving with seared scallops or making a truffle and chickweed salad.

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Beetroot Crapaudine

One of the oldest varieties of beetroot, this French heirloom red beet is famed for its bark-like exterior and long tapered shape. Delivering a stronger flavour than many other beetroots, this deep mulberry coloured root adds a sweet earthy depth to soups, sauces and purees.

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Mushroom Trompette

Also known as the horn of plenty or black chanterelle, trompettes are small and delicate in stature, but have one of the strongest flavours of all the mushrooms with woody, deep notes. Their hollow shape means they cook very fast – just show them the pan and they'll be ready.

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Cobnuts

Also known as ‘filberts’, cobnuts are a part of the hazelnut family and have a beautiful creamy white flesh and sweet, coconutty flavour when young. This matures to a firmer bite and toastier flavour when matured.

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Kohlrabi Purple

A striking purple vegetable with a firm, crunchy texture and a sweet, refreshing taste. Grate raw into salads and coleslaw or cut into wedges and roasted or steamed.

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Mushroom Cepe

Sometimes known as porcini, cèpes are a favourite among chefs and mushroom enthusiasts alike for their deep and autumnal flavour which brings to mind the shady forest floor where they like to hide. A big hitter on the umami scale, cèpes add a meaty, almost smoky depth to pasta, risottos, soups and sauces.

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Kiwi Golden Special Branch

With a smooth golden-brown skin and vivid yellow interior, gold kiwis have a smaller core and fewer seeds than their green cousins, while delivering the same sweet, zingy taste. Use to adorn cheesecakes and tarts.

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Squash Organic Spaghetti

When raw, this organic squash's flesh transforms into a ribbon-like texture when cooked, perfect as a spaghetti substitute or served simply with melted butter as a side dish.

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Squash Organic Onion

Red onion squash, famed for their flavour - a chestnutty, creamy richness. This squash has a sublimely succulent flesh. Roast with rosemary or sage or stuff with a warm cannellini bean salad topped with pangritata.

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Squash Organic Sweet Lightening

Mini squashes with a mottled orange skin and a delicious sweet flavour. Roasts perfectly and makes a delicious addition to soups and stews.

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Apple Cox

The classic English apple, with a rosy orange blush and a sweet, complex flavour with notes of pear, melon, mango and orange as well as tart apple. Serve in delicate slices at the breakfast table or incorporate in elegant desserts.

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Salsify Baby Bunch

A bunch of baby salsify roots. Their humble appearance belies their beautiful oyster-like flavour and tender texture. Steam or boil in salty water and serve alongside lamb chops or roast chicken.

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Kiwi Berry

Kiwi Berry wonderfuly sweet & aromatic which can be eaten whole! Perfectly green per 125g punnet

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Carrot Chantenay Mixed

Add a splash of rainbow colour to your plate with these mixed Chantenays. Delivering a tender earthy sweetness and satisfying snap, these tiny carrots are small enough to be cooked whole and add a vibrant sweet crunch to your dishes. Wonderful when glazed and roasted alongside other garden roots.

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Mango Kent Air Freight Single

These Kent variety mangoes have a rich, sweet flavour and silky, fibreless flesh. Crucially, their stone is smaller and the peel thinner than other more common mango varieties, which means you get more of the good stuff. Delicious as part of your breakfast spread with a squeeze of sharp lime juice.

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Quince Single

Sweet and fragrant quince that will certainly get your attention. With a high pectin content, they are ideal for cooking into jam, jelly, marmalade or compote. Or try simply roasting or baking into pies, tarts or muffins.

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Apple Red Windsor

Bright red apples with a slight Cox-like flush. The flavour is aromatic, sweet and similar in taste to the popular Cox apple with a hint more sharpness. Red Windsor is also known as Sweet Lilibet.

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Salad Living Tray

A sustainable, fresh alternative to a bagged salad, we're delighted to now offer living lettuces grown exclusively for Wellocks. With vibrant crisp leaves, they stay fresher for longer and offer a fantastic flavour. Grown using UK protected hydropnic production, they are packed within 100% repurposed and recyclable board or paper and are free from herbicides. Easy to use, simply cut what you need and come back for more.

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Kaki Fruit

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Clementine with Leaves

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