Spring has sprung
BreadBread is an artisan bakery in Brixton making sourdough loaves and other baked goods from naturally fermented dough and high-grade flour. Founded by Bridget Hugo in 2010 (she also co-founded Franco Manca). The team at BreadBread follow the principles of the ‘thoughtful kitchen,’ working with the seasons, minimising waste, and adding a touch of creativity to bake close to perfection.
Cobrey Farms is a family-run business based in Ross-on-Wye, Herefordshire. Managing crops over 3,500 acres of land, we produce the highest quality asparagus, green beans, blueberries, rhubarb and potatoes.
We can’t get enough of their amazing asparagus!
Foraged Wild garlic - Streatham Common
Foraging for wild garlic on Streatham Common is something we have been doing for many years at JGC. Wild garlic (Allium ursinum), also known as ramsons, thrives in damp, shaded woodlands and is recognisable by its broad, vibrant green leaves and strong garlicky aroma. It typically appears from early spring to late May.
Garton’s Garden (at JGC HQ)
Growing herbs at our Battersea HQ is both a practical and rewarding way to bring fresh flavours to our fingertips while enhancing the lush greenery of our tasting room—a space where clients can experience firsthand the vibrant herbs and greens we proudly cultivate. Our cutting-edge hydroponic EvoGro system allows us to grow a bespoke selection of herbs, leaves, and microgreens tailored to every occasion, eliminating waste entirely. Paired with Chef Barry’s innovative One Man’s Treasure philosophy—where ingredients that might otherwise be discarded are given new life—you can trust that the same care we pour into delighting your taste buds extends to caring for our beautiful planet.
Julienne Bruno creates original products made with naturally plant- based ingredients. They are an gastronomy experienced team based in London and care deeply about food, provenance & quality. They strive to create food you will love and will certainly feature lots on our menus in a range of different vegan dishes.
Started by Simona di Vietri, a native Southern Italian who found herself living in London and, after missing the best mozzarella from home, decided to start making it here in London! They now create the very finest, artisan Italian cheeses with milk from small sustainable local farms.
They are so good they were visited by Stanley Tucci for his Searching for Italy TV show.
Located near Tunbridge Wells in the High Weald, Pippins Farm is a well established supplier of high quality fruit. All produce is grown on site with over 50 varieties of apples, pears, quinces and cobnuts available in season. In addition to modern commercial varieties such as Braeburn, Bramley, Cameo, Cox, Gala and Fuji, a traditional orchard of older varieties produces many apples not often found on supermarket shelves. These tasty apples are paramount to the flavour of our home made Tarte Tatin, carefully hand crafted by our Head Pastry Chef Hugo.
The Sussex Peasant are on a mission to make good, delicious locally farmed food convenient and accessible to Sussex communities. By supporting local farms we keep money within the community, foster a connection with people and their food source, whilst reducing transportation emissions. They carefully select and work with small scale local Sussex farms that are ethically, socially and environmentally conscious. By working directly with farmers and producers, we can create a shorter transparent supply chain which protects flavour, freshness, & quality. We really love their products and continue to support this amazing way to source fantastic, sustainable minded produce.
The story of Sutton Hoo Chicken began in 1994 when Charles & Belinda Nash set out on a mission to rear truly free range chicken in the Suffolk countryside they both loved. Despite Charles’ passing in 2009, Belinda and Charles’ godson, Will, continues to carry on the couple’s lifelong dream, growing the chickens traditionally, for longer and free range on Suffolk meadows. The traditional breed used is a slower growing chicken; grown on average for 10 weeks and 25% longer than standard free range chickens. Here at Jimmy Garcia Catering we have been using these chickens on our menus for sometime now. The quality and care that goes into their farming is really un-matched.
Steve Bonbow from The London Honey Company makes the honey we use at Jimmy Garcia. It’s a lively, complex, honey with citrus notes, from the diverse flora of the capital's trees, parks and gardens and comes straight from his beehives on London rooftops and in wild urban corners and is unpasteurised and minimally filtered retaining its natural properties.
