We’ve spent time building a supply chain centred around growers, farmers and fisheries who share our belief that food should be seasonal, thoughtfully produced and fully traceable. Our fruit, vegetables and dairy are organic, our meat comes from regenerative high-welfare farms and our fish is wild-caught. Almost everything we source is British, with only a small number of carefully chosen exceptions, such as citrus from the Todolí Citrus Foundation in Valencia via Shrub London. Every supplier we work with is listed transparently and every recipe card traces ingredients back to the producer they came from.
Flourish Farm
Supplying much of the organic produce that forms the foundation of our meals each month, Flourish Farm in Cambridgeshire grows over 750 different varieties of crops using both organic and regenerative farming practices. They also harvest to order, which means there is less than 24 hours between the produce being in the ground and it arriving to PLENTIFULL to be packed. Founded in 2017 by Calixta and her two working horses, the farm began as a small market garden and has since become widely recognised for the quality and distinctiveness of its produce, receiving the BBC Food and Farming Award for Best Food Producer in 2025.
Shrub London
Shrub London was founded in 2020 by Harry Dyer and Sam Best, and their ethos is centred around shortening the supply chain, with traceability being their number one priority. As such, they have developed a rigorous vetting process for growers, choosing to support those with ethical and responsible farming practices. They now have a curated network of 65+ farms from primarily within the Sussex/Kent area, many of whom are organic, which are the farms that we source a variety of our fruit and vegetables from. Shrub London currently supply the likes of Heckfield Place, The Newt, Spring and Noble Rot and we are thrilled to be adding PLENTIFULL to this list.
Sole of Discretion
All of our seafood comes from Sole of Discretion, which was founded by Caroline Bennett as a community interest company in Plymouth, working exclusively with small-scale fishers on boats under 10 metres who have as little impact on the marine environment as possible. Each fish can be traced back to the individual boat it came from, and all fishers are paid fair, agreed prices, helping to support livelihoods and preserve traditional skills. Their focus on lesser-known native species also encourages a more diverse and seasonal way of eating, which is something that strongly aligns with the way that we think about food at PLENTIFULL.
Lannock Farm
Lannock Farm in Hertfordshire is run by the Cherry family who were widely celebrated as being the leading pioneers of the regenerative farming movement in the UK and who we are proud to source our pasture-raised beef and eggs from. Whilst the farms’ history traces back to the 12th century, over a decade ago John and Paul Cherry moved it away from conventional farming methods to prioritize soil health, biodiversity and reduced chemical inputs. They then went on to establish the Groundswell festival; one of the most important gatherings for progressive farming in the world.
eatTelfit
Telfit was founded by Ben Leatham and is a unique 1000-acre hill farm in the Yorkshire Dales, from which we source free-range, pasture-raised chicken and beef. Their aim is to demonstrate how regenerative farming principles can be used to farm healthy food whilst restoring natural systems, which involves managing grazing animals in ways that help to improve soil health, increase biodiversity and rebuild resilience within the landscape. Telfit now also encompasses a vetted network of small, like-minded farms across the UK and by creating a market for food produced in this way, they are helping to make slower, more thoughtful farming economically viable.
High Weald Dairy
All of our dairy comes from High Weald Dairy, which is an award-winning, family-owned artisan cheese maker based in West Sussex. Founded in 1988 by husband-and-wife team Mark and Sarah Hardy, the business centres around handcrafted cheeses inspired by both British and Mediterranean traditions. Many of their cheeses are named after the surrounding Sussex landscape, reflecting a strong sense of place and the farming communities around them. They now produce more than fifteen different cheeses on site, working with milk from carefully selected high-welfare farms and using traditional methods shaped by decades of experience. A substantial portion of their offering is also organic, which is the produce we select for PLENTIFULL.
Hodmedod’s
The heritage grains, pulses and specialist ingredients used throughout our seasonal menus are sourced from Hodmedod’s, who work directly with British farmers to champion crops grown for flavour, resilience and diversity. Founded in Suffolk in 2012 by Josiah Meldrum, Nick Saltmarsh and William Hudson, over the last decade, Hodmedod’s has helped revive a whole landscape of overlooked British-grown ingredients, from carlin peas and naked barley to lentils, quinoa and chickpeas. Working closely with farmers, researchers, millers and cooks, they have played an important role in reintroducing crops once largely absent from British kitchens, while supporting more diverse crop rotations, healthier soils and lower-input farming systems.