Strawberries
250 g
Sweet, glossy berries for breakfast bowls and puddings.
OfferPrice £2.50was £3.00 · £10.00 / kg
A little closer
to the good stuff.
Fresh picks, everyday favourites and pantry staples — thoughtfully gathered for your table.
This week: heirloom tomatoes and the last of the strawberries.
Browse the aisles
Picked for this week
What our buyers are most excited about, from the first aisle to the last.
Heirloom tomatoes
500 g
Price £3.20£6.40 / kg
Country sourdough loaf
500 g
Price £3.60£7.20 / kg
Greek-style yoghurt
500 g
OfferPrice £2.10was £2.50 · £4.20 / kg
Salmon fillets
250 g (2 fillets)
Price £4.80£19.20 / kg
The turn of the season
Early autumn is the best of both worlds. The last tomatoes and berries are still sweet, and the first pears, apples and chestnuts are arriving at the market.
We've gathered what's good right now into one place — along with a few recipes to make the most of it.
Market bulletin
- In seasonHeirloom tomatoes — mixed colours, best eaten at room temperature.
- Back on the shelfAll-butter croissants, every Friday to Sunday.
- On offerExtra virgin olive oil and Greek-style yoghurt until Sunday.
- Kitchen tipStore herbs like flowers: stems in a jar of water, loosely covered.
Your everyday essentials
The things that go in almost every basket — milk, eggs, a good loaf, rice, oats and coffee. Add them in a tap and get on with your day.
Shop the pantry
Four promises we keep
Read our storyPicked with care
Someone looks at every crate before it comes onto the shelf. If we wouldn't take it home, it doesn't go in your bag.
Clear prices
Every label shows the price per kilo or per litre, so it's easy to compare. No hidden fees at checkout.
Everyday essentials
The good loaf, the right olive oil, the milk you always buy. The basics are as important as the treats.
Convenient delivery
Choose a one- or two-hour slot that suits you, and change it until the evening before.
Market note
Keep herbs fresh for a week, not a day
Soft herbs wilt fast in a cold, dry fridge. A few small habits keep a bunch of parsley or coriander bright long enough to use it all.
- Trim the stems and stand soft herbs in a jar of water, like cut flowers.
- Cover loosely with a bag and keep them in the fridge door. Basil prefers the worktop.
- Wrap hardy herbs such as rosemary and thyme in damp kitchen paper.
Letters from the market
One short email a week: what's in season, what's on offer and one thing worth cooking.