We work with the seasons to produce fabulously tasty and unusual leaves all year around.  

In Autumn and Winter the radicchios, mustards and baby chard leaves, as well as the rockets and watercress, produce intense flavours, garnished with rocket, mustard and winter purslane flowers. 

In Spring the early soft herbs such as dill, coriander and sorrel add a zing to the salads along with red ribbed spinach and dandelion. The salads are set off beautifully with pea shoots and flowers, primroses and wild garlic flowers. In Summer, all the vibrant colour and flavours cause a riot on the plate and on the palate.

What gives us the biggest kick is knowing that, via the renowned caterers Posh Nosh, our salads and edible flowers are enhancing the tables at hundreds of weddings and other special occasions across the region.