We’re quite chuffed to say we had a small helping hand in the formation of Kate’s Muesli. Started up by one of our regular customers, Kate Freestone, Kate had been talking to us about supplying the store with her home made Bircher muesli in a ready to eat format for busy Mums and workers to eat on the go.

We loved the product but were a little unsure that people were ready to but their muesli in this way. We suggested to Kate that she could supply the muesli in a conventional take home format, With some gentle coaxing – OK, we nagged her a lot – Kate eventually relented and agreed to see if this was workable.

The result is Kate’s Originals, a collection of her favourite recipes, all based on a love for health-giving yummy food and many years experience making her own cereals.

All Kate’s Originals breakfast cereals are made using 100% organically grown ingredients, 100% British farmed grains and are always 100% free from added sugar and salt. Kate’s mueslis and porridges are wheat-free, dairy-free, nut-free and GM free.

Sally Clarke’s Bakery

Fantastic new biscuits and cakes from Sally Clarke’s Bakery in Kensingston. Everything is handmade in their kitchen in, using only the finest ingredients they can get their hands on, UK sourced where available and there are no artificial ingredients in anything they make. 

You’ll notice the difference when you bite into one of these marvellous cookies or delicious tea cakes. Biscuits are available in the following flavours…

• Chocolate Chip
• Double Chocolate
• Ginger
• Hazelnut & Chocolate Chip
• Almond Macaroons
• Hazelnut Shortbread

Tea breads include Lemon & Poppyseed and Bittermilk & Pecan. At weekends we will also have some of Sally’s wonderful breads, including Sourdough and the amazing Fig & Fennel Bloomer.

If you’ve never tried PSB as it’s commonly known on the market then you’re really missing a treat. To serve it as a simple side dish, boil or steam until tender, it only takes about five mins, and then toss in some melted butter or olive oil and a small squeeze of lemon. Alternatively there are tons of recipes out there on the web for you to try.

Jersey Royals are still a little expensive but a welcome addition and a sign of more pleasant weather on the way, and make a fantastic Spring lunch with some Parma ham and roasted peppers.

The first fresh garlic of the season has crept onto the market from Egypt, not a patch on the full-on French stuff to come, but a welcome alternative to dried garlic.

Cauliflowers from Kent are being released from the grip of morning frosts and are showing good quality and surprisingly good value. There are a few Romanesque coming in from France, a tad on the dear side though.

Salads have returned to the quality we’d expect at this time of year but products coming out of Spain such as lettuce and cucumbers are still commanding a high price, and all pointers seem to suggest it staying that way for a while. French lettuce such as Batavia and Oak Leaf are better value. French Breakfast Radish are also amazingly good for the time of year.

Tomatoes are now coming in from Italy and as you’d expect are absolutely tip top and bursting with flavour. We also have a few organic Cocktail tomatoes coming in from the Isle of Wight.

Charentais Melons from the Dominican Republic have just started; lovely and sweet and offer miles more flavour than any Galia or Canteloupe can.

Janet Oldroyd’s fantastic Yorkshire Forced Rhubarb is still in fine fettle. Lovely pink stems with a great flavour, it was awarded an EU PDO status in 2010 and rightly so. Anyone who doesn’t like rhubarb crumble or cricket does not deserve to call himself an Englishman in my humble opinion!

Sweet and juicy Clementines still coming in from Morocco but not for much longer so grab them whilst you can.

If you fancy something a little more exotic and fruity, then the Brazilian mangoes coming in at the moment are good. But for those of you coming in and asking us for apricots and cherries; behave yourselves, it’s not even April yet.

When people – particularly Londoners – think of Yorkshire our minds normally conjure up images of granite coloured days, sweeping Dales, and alright, flat caps and whippets. Soon though, rhubarb may be soon be the first thing you think of, and not because of Geoffrey Boycott’s constant claims that he could play a particular bowler “with a stick of rhubarb” on Radio 4’s Test Match Special

In 2010 after years of tireless campaigning by a group of 12 growers, Yorkshire Forced Rhubarb joined culinary treasures like Scottish Beef, Parma Ham and Comte cheese when it obtained EU PDO (Product of Designated Origin) status in 2010. This means that only growers of rhubarb within the triangle of Leeds, Bradford and Wakefield will be able to call their product ‘Yorkshire Rhubarb’.

To produce forced rhubarb takes a minimum of 2½ years. The rhubarb roots (crowns) are grown outdoors for 2-3 years. They are then lifted and left on top of the ground until either a frosty spell of weather or cold rain. This is needed to trick the crown into growth once in the shed.

An outdoor crop is not harvested to ensure the crown has the energy within it to produce quality stalks in the forcing sheds. The large crowns are placed in the shed by hand so they are not damaged. They have to be carefully placed close together and the right way up. This happens around the beginning of November.

The rhubarb is grown in warm dark sheds. It is this combination that encourages the plant to grow. Traditionally candlelight is used in the sheds to harvest the crop; soft light will not affect the rhubarb’s growth.

Our Yorkshire Rhubarb comes from Janet Oldroyd Hulme’s farm in the Wakefield. Janet is affectionately known as the High Priestess of Rhubarb, and did more than anyone to help the Yorkshire Triangle obtain its EU PDO status.

Forced rhubarb has a lovely pink colour and a more delicate flavour than the often sour outdoor grown varieties of rhubarb. It’s has had something of a renaissance in recent years thanks to the exposure it’s been given by some of our famous chefs. Its tangy flavour works well in game dishes, as well as being perfect for warming winter puds where it works particularly well with ginger.

And as Geoffrey would no doubt concur, anyone who doesn’t like cricket or rhubarb crumble should have their passports revoked in my humble opinion.

Also recovered from its faltering start is Purple Sprouting Broccoli, with supplies quality and prices at where you’d expect to be for the time of year. The cold weather in Spain is having a knock on effect though and products such as the broccoli, salads and peppers all at prices well above the seasonal norm.

Of course with the onset of spring we have to say goodbye to a few products that have sustained us through winter, with Cavalo Nero now finished and Kale set to follow soon.

Roots are still doing well, with carrots and beetroot both doing well. Jerusalem artichokes, celeriac and parsnips plentiful and decent value at the moment too.

The end of winter also sees us bid farewell to English apples for another year. There is sill fruit around that has been kept in cold storage but of dubious quality. For the time being we’ve moved onto French and Italian crops.

Oranges have moved from the navel variety to the lovely Lane Lates or Valencia varieties. The beautiful organic blood oranges coming in from Italy are still going strong too. We have the Tarocco variety, reputedly one of the sweetest oranges in the world. Great for juicing, baking or just slice one open and dive in.

Clementines have moved from Spain to Morocco and the lovely sweet Nadercott variety. Italian lemons are back to where they should be too, both in terms of quality and price.

Janet Oldroyd’s fantastic Yorkshire Forced Rhubarb is still as good as ever. Lovely pink stems with a great flavour, it was awarded an EU PDO status in 2010 and rightly so. Anyone who doesn’t like rhubarb crumble or cricket does not deserve to call himself an Englishman in my humble opinion!

Blueberries are still plentiful and cracking value, whilst the Driscoll Spanish raspberries are surprisingly good for the time of year.

If you fancy something a little more exotic, then the Brazilian mangoes coming in at the moment are absolutely tip top, as are the Paw Paw from the same part of the world.

Also available are some organic Seville oranges for those of you who like making your own marmalade. They’re only here for a couple of weeks though so get them while you can.

Also in fine fettle are ‘normal’ Navellina oranges from Spain. Some nice sizes coming through, and cracking value.

Other citrus doing well are the excellent leafy clementines, mainly from Spain at the moment. Italian lemons are a bit awkward at the moment as one of the main importers into London sadly decided to shut and go back to his native Naples just before Christmas.

January also sees the arrival of forced rhubarb from the famous Yorkshire triangle. Lovely pink stems with a great flavour, it was awarded an EU PDO status in 2010 and rightly so. A bit of a slow start to the season because of the mild weather but the recent frosts should put that right. Perfect for warming winter puds, and anyone who doesn’t like rhubarb crumble or cricket does not deserve to call himself an Englishman in my humble opinion!

For those of you who want to pep up your morning muesli or porridge then blueberries are great value at the moment. Pomegranates are also here, but not for much longer.

Also with us in plentiful supply are lychees from Madagascar. A bit fiddly but great if you fancy something a little exotic.

On the veg side of things some of the brassicas are struggling a bit and are expensive for the time of year, cauliflowers are pricey and . Purple Sprouting is non-existent and cauliflowers are going through the roof price wise.

To get your fill of greens then I’d stick to the beautiful organic broccoli coming in from Spain and the lovely home grown Savoy cabbages. Cavalo Nero and Curly Kale from Sussex is also holding up both in terms of quality and price. There are also some beautiful romanesco cauliflowers coming in from France if a little dear.

Roots however are thriving, with carrots and beetroot both doing well. Jerusalem artichokes, celeriac and parsnips plentiful and decent value at the moment too.

Fantastic new biscuits and cakes from Sally Clarke’s Bakery in Kensingston. Everything is handmade in their kitchen in, using only the finest ingredients they can get their hands on, UK sourced where available and there are no artificial ingredients in anything they make. 

You’ll notice the difference when you bite into one of these marvellous cookies or delicious tea cakes. Biscuits are available in the following flavours…

• Chocolate Chip
• Double Chocolate
• Ginger
• Hazelnut & Chocolate Chip
• Almond Macaroons
• Hazelnut Shortbread

Tea breads include Lemon & Poppyseed and Bittermilk & Pecan. At weekends we will also have some of Sally’s wonderful breads, including Sourdough and the amazing Fig & Fennel Bloomer.

David Oliver Meals

Started by two friends, David Holliday and Oliver Shute, who started to sell their meals to a few local stores from their catering business during the quiet winter periods. The meals proved hugely popular, and whilst travelling back from France the boys decided to focus entirely on the meals.

From the outset the plan was to create restaurant standard meals that are easy to prepare in the home. They use the same techniques as they would if we were in a restaurant: braising, stewing and roasting to name but a few, using products from the best producers to create the best results. Recipes include…

• Guinea Fowl & Lentils
• Rabbit & Flageolet Beans
• Classic Venison Stew

Daren Spence and his wife Suzanne set up Tea in 2007. The idea came to them Budapest when they stumbled upon a teashop and were amazed by the menu of wonderful teas. Back in the UK they started to research tea, drinking as much as possible as often as possible! A lot of cups later they decided to take the plunge and opened the doors of their teashop in the shadow of St. Paul’s Cathedral.

The aim was to make the complex world of speciality tea more accessible to their customers and to celebrate the British love affair with tea. Daren and Suzanne are also committed to sourcing teas from the best tea gardens and estates around the world and this commitment has been recognised with Tea Ltd collecting 9 Gold Stars at the 2011 Great Taste Awards, taking them up to 31 Gold Stars over the past three years.

Daren has also been recognised as one of Rick Stein’s food heroes for Tea Ltd’s commitment to quality.

We currently have a special offer of 25% off all Tea Ltd products, including the new Super Teas – Daintea slimming tea and Puritea detoxifying tea,

Greengages have just started up, a little on the small side but they will only get better as the season goes on. Fantastic large red plums coming in from Italy.

Also coming in from France are beautiful Muscat de Hambourg Grapes. Dark-skinned with an amazing, deep flavour that lasts on the palate. A great after dinner fruit with cheese. Probably the nicest grape variety we sell all year!! 

I’m afraid we’ve all but given up on the French peaches from Languedoc as the price is simply ridiculous and shows no sign of coming down. Superb peaches and nectarines coming in from Spain and Italy to compensate though at a more than reasonable price. Look out for the white flesh varieties as they have a lovely flavour, much better than their yellow fleshed siblings. White peaches also cook much better. I think poached peaches must be one of my favourite desserts!

Excellent English blueberries around at a very good price. Strawberries and raspberries are still a little dear for the time of year. Gooseberries have all but finished.

Melons are at the cheapest at this time of the year, with nice Galias coming from Spain and lovely deep red water melons coming in from Italy, beautifully sweet. Plus there are still my favourite Chanterais Melons coming in from Provence.

Lovely Scottish Girolles  started up last week. A lot better value than the French ones. Also making their first appearance are Romanesco. The early Purple Sprouting Broccoli from Dan Lloyd is still in top nick.

Globe Artichokes have come back down to where you’d expect at this time of year, not sure what caused the recent hiccup but it seems to have rectified itself.

Pazo Barrantes Albarino

In the heart of the Salnes Valley in the Rias Baixas, the Creixell family – owners of the famous Rioja estate Marqués de Murrieta – created Pazo de Barrantes. The winery shares the same values as the Rioja estate, offering the finest wines possible whilst maintaining the respect for tradition and nature.

Well balanced palate, the acidity is crisp without being sharp; fruits are soft and ripe, dominance of apricot character. With excellent texture as well as noteworthy purity, it will provide lovely drinking over the next few years, acquiring a rich, nutty style.

We currently have an introductory offer on this wine of £18.50 per bottle – normal price £19.50

Mariner Pinot Gris

An excellent Pinot Grigio – given the French moniker Pinot Gris – made on the Spencer Hill Estate.

Very light yellow with a copper tinge. Pears, apples and tropical overtones on the nose.  Fresh and crisp on the palate with hints of passion fruit.

Currently drinking beautifully this wine is on a great offer of £12.50 a bottle, normal price £15.00 

The warm days of summer may have yet to arrive, but that doesn’t mean we can’t enjoy the best of this years rosé wines. Each year the choice of rosés seems to get better and better, and this year is no different. The rosé renaissance continues at full speed.

Rosé wines are extremely versatile. Most can be drunk on their own as an aperitif or just with friends on a nice sunny day in the garden, and their are also some fuller-bodied varieties that go well with even meat dishes. 

Here’s our pick of the summer’s best rosés.

Chateau Roubine Cru Classe 2010

Always one of our favourite rosés, it has a round, elegant palate revealing flavours of candied fruits and a slight peppery taste.

Ideal served with poultry. As a Provençal wine it particularly enhances Mediterranean dishes.

Longchamp ‘Alpilles’ Rosé Mas de Longchamp 2010

This organic Southern French rosé that has been made from grapes that have absorbed the Mediterranean sunshine.That sunshine has been dished straight back into this fragrant, rosé. This is a great wine to sit on a sun lounger and relax with.

Touchsone Organic Rose 2010

Chilean rosé made from a blend of Syrah and Shiraz. This has everything you’d expect from a new world wine, with lots of rich red berry flavours. It is not so light that you couldn’t have it with food. One of our most popular rosés.

Sancerre Rosé La Port du Caillou 2010

One of the most sophisticated rosés around. Made from 100% Pinot Noir this is top notch rosé Sancerre bursting with wild strawberry and cherry fruit, structured and dry but generous in its flavours.