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Our produce

For the past four years we have collaborated with chef Skye Gyngell, growing specifically for her restaurant Spring. Twice a week our van leaves Herefordshire at 3.30am and arrives at Somerset House in London at 7am, laden with vegetables, fruit and flowers that have been gathered and packed by us the day before.

Skye and her team are committed to working with the seasons, knowing that freshly picked ingredients that have been grown with a commitment to achieving the best quality and taste will produce something unique and exciting for their customers.

Skye and her chefs regularly visit us on the farm for inspiration. We work together to decide what we will grow each year, trialling new varieties and looking for something different and exciting but that, above all, will give delicious results. Nearly all of our produce is sold to Spring and this is where you can go to enjoy it at its very best.

However, we also supply weekly Fern Verrow produce boxes to private customers.

For more information please contact us by email

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Our produce

For the past four years we have collaborated with chef Skye Gyngell, growing specifically for her restaurant Spring. Twice a week our van leaves Herefordshire at 3.30am and arrives at Somerset House in London at 7am, laden with vegetables, fruit and flowers that have been gathered and packed by us the day before.

Skye and her team are committed to working with the seasons, knowing that freshly picked ingredients that have been grown with a commitment to achieving the best quality and taste will produce something unique and exciting for their customers.

Skye and her chefs regularly visit us on the farm for inspiration. We work together to decide what we will grow each year, trialling new varieties and looking for something different and exciting but that, above all, will give delicious results. Nearly all of our produce is sold to Spring and this is where you can go to enjoy it at its very best.

However, we also supply weekly Fern Verrow produce boxes to private customers.
For more information please contact us by email

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My Image

Our produce

For the past four years we have collaborated with chef Skye Gyngell, growing specifically for her restaurant Spring. Twice a week our van leaves Herefordshire at 3.30am and arrives at Somerset House in London at 7am, laden with vegetables, fruit and flowers that have been gathered and packed by us the day before.

Skye and her team are committed to working with the seasons, knowing that freshly picked ingredients that have been grown with a commitment to achieving the best quality and taste will produce something unique and exciting for their customers.

Skye and her chefs regularly visit us on the farm for inspiration. We work together to decide what we will grow each year, trialling new varieties and looking for something different and exciting but that, above all, will give delicious results. Nearly all of our produce is sold to Spring and this is where you can go to enjoy it at its very best.

However, we also supply weekly Fern Verrow produce boxes to private customers.
For more information please contact us by email

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