We specialise in the sourcing of vegetables from mainland Europe and can supply a wide range with full traceability from field to fork.

Our preference is to contract the growing so that dedicated crops can be supplied at known costs giving the confidence to produce exactly what is required.

 All our crops are EurepGap certified and all processing sites have HACCP and traceability systems.

Onions can be supplied peeled or un peeled, whole or cut and packed to

a suitable weight between 10kgs and 1 tonne.

 Brown - Yellow Onion is a variety of dry onion with a strong onion flavor and layers of papery skin, which has a yellow-brown color. It provides a rich onion taste and good choice for food dishes requiring a strong onion flavor. It is usually available year round in our factories in Poland & Spain                  

 

Red onions sometimes called purple onions, are cultivars of the onion with purplish red skin and white flesh tinged with red. These onions tend to be medium to large in size and have a mild to sweet flavor. They are often consumed raw. added for color to salads, and grilled or lightly cooked with other foods. Red onions are available throughout the year round from our factory in Poland.                                                       

 

 

 

 

 

 Pepper ( Bell Pepper) is one of the many names for some fruits of the Capsicum annuum apecies of plants. The color can be green, red, yellow, orange, depending on when they are harvested and the specific cultivar. Green peppers are unripe bell peppers, while the others are all ripe, with the color variation based on cultivar selection. Because they are unripe, green peppers are less sweet and slightly more bitter than yellow, orange,and red peppers.  

Peppers can supply decoded or deseeded and whole in standard G & GG size and grade  1 or 2, from Spain and Poland

 In the United States, the term "sweet pepper" encompasses a wide variety of mild peppers that, like the chile, belong to the Capsicum family. Both sweet and hot peppers are native to tropical areas of the Western Hemisphere and were brought back by Christopher Columbus to his homeland where they quickly found their way into Spanish cuisine. Their color can be solid or variegated. Their usually juicy flesh can be thick or thin and the flavors can range from bland to sweet to bittersweet. The best known sweet peppers are the bell peppers, so-named for their rather bell-like shape. They have a mild, sweet flavor and crisp, exceedingly juicy flesh. When young, the majority of bell peppers are a rich, bright green, but there are also yellow, orange, red  bell peppers. The red bells are simply vine-ripened green bell peppers that, because they've ripened longer, are very sweet

 Green bell peppers are available all year long, while the red, orange, yellow varieties are found sporadically throughout the year. With their tops cut off and seeds removed, bell peppers are excellent for stuffing with a variety of fillings.

 Sweet peppers are used raw in salads and as part of a vegetable platter served with various dips. In cooking, they find their way into a variety of dishes and can be sautéed, baked, grilled, braised and steamed.

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are discarded. Cauliflower is very nutritious, and may be eaten cooked, raw or pickled.

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli usually green in colour, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves.

 Cabbage (Brassica oleracea Capitata Group) is a plant of the Family Brassicaceae (or Cruciferae). Cabbages grown late in autumn and in the beginning of winter are called coleworts.

The cabbage is derived from a leafy wild mustard plant, native to the Mediterranean region.It was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "it is first of all the vegetables".

Garlic (Allium sativum common garlic) is part of the "lily" family and is closely related to shallots, garlic-chives, and leeks.  Garlic is a strongly aromatic bulb crop, the bulb is made of a series of bulblets called cloves.  The garlic bulb has a papery exterior skin that varies in color from white to purple. There are many varieties of garlic..

Garlic has been used as both food and medicine in many cultures for thousands of years, dating as far back as the time that the Egyptian pyramids were built. 

It is a fundamental component in many or most dishes of various regions including Eastern Asia, South Asia, South-East Asia, the Middle-East, Northern Africa, Southern Europe, and parts of South and Central America. The flavour varies in intensity and aroma with cooking methods. It can be eaten raw or cooked.

Dried garlic is available all year round. Fresh garlic is in season from July to the start of October.