EXPLORE BY REGION
EXPLORE BY COUNTRY
ENGLAND & ENGLISH REGIONS
Cornish foods are heavily influenced by its position on the English coastline and the peninsula’s peculiar climate. As with many regions in the UK, some unique historical quirks combine with local traditions to produce interesting tasty ingredients from Cornwall. Cornwall’s geography makes for some truly distinctive produce. Our provenance story ‘Cornwall’s Garden of Delights‘ will tell you more.
With some of the most fertile soils to be found anywhere in the country, County Durham is home to a thriving agricultural sector that is tended by careful, experienced farmers who have tilled the land for generations.
London is responsible for the latest and greatest in food culture – a melting pot of different nationalities and home to some of the world’s most pioneering chefs, caterers and food producers. Many explore ways to apply innovative and sustainable techniques to traditional methods of food production, with mouth-watering results.
GREECE & GREEK REGIONS
THE IONIAN ISLANDS
Greece’s westernmost islands have a distinct cultural and gastronomic identity, with many Italian influences owed to centuries of Venetian rule. The mountainous Ionian islands have fertile soil and just the right amount of humidity which helps them produce some of Greece’s most sought-after and delicious-tasting food. Our Provenance Story ‘The Ionian Humm‘ will tell you more about Ionian bee-keeping and honey.
Olympia is an exceptional growing region for olives and produces some of the finest oils in the world. Located on the Peloponnese, its rich growing history dates back thousands of years and has been known since ancient times for its produce’s incomparable depth and flavour.
The highest mountain in Greece, Mount Olympus is the mythical home of the Ancient Greek gods. Located in a range on the border between Thessaly and Macedonia, its altitude lends itself to some special flora that add unique flavours to its produce.
ITALY & ITALIAN REGIONS
The cuisine of the northern Italian region of Lombardy tends to have less cuisine in common with its central and southern counterparts. Think hearty, luxurious dishes stapled with rice and polenta, rather than pasta. This is because irrigation is most reliable in the northern side of the Po Valley and that water-intensive crops like rice grow with ease.
SPAIN & SPANISH REGIONS
Sun-baked Andalusia (or Andalucia), the largest region in Spain, comprises eight provinces rolling south from Cordoba and Sevilla to the Atlantic and Mediterranean coasts. Profoundly influenced by the Moorish conquest, its historical legacy and diverse geography and climate have led to a rich and varied local produce. The olive is an essential element of Andalusian life and the livelehoods for many. Our Provenance Story ‘Andalusia and the Olive‘ will tell you more.
We talk with Phillip, founder of award-winning chocolate company Original Beans, exploring his motivations, the principles that underpin Original Beans work and discover the many benefits they have created.
London has always been a melting pot of different cultures bringing their own unique culinary heritage. Such a fusion of styles creates one of the widest choice of cuisine in the world and with it some wonderful foodie creations.
In recent years farmers in the North East of England have diversified their crops away from processed or refined grains into what we know as 'ancient grains' - varied delicious grains full off natural goodness.
A new generation of farmers like Meracinque are pioneering new techniques and deploying state-of-the-art technology to grow their crops and achieve the perfect product: welcome to Agriculture 4.0.
Sun-baked Andalusia is the largest region in Spain. Profoundly influenced by the Moorish conquest, its historical legacy and diverse geography have led to a rich and varied local produce.