Akin to Frodo and Sam’s journey back to the Shire from Mordor, the voyage from Tooting to Chester is complete...

Often people in London are far too disparaging about those who live outside it (and vice versa), maybe it has always been that way, perhaps it has risen as a result of our capital being increasingly disconnected from the rest of the UK.  I always found that the great benefit of not being from London but living there was, that you knew the best of both worlds; the joy of inhabiting a vibrant city bursting at the seams with art and culture, with the knowledge that beyond that infamous ring road lay beautiful green lands filled with prospect.  Neither place was better or worse than the other.  

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However, after several years, the lure of our fair north was too strong to resist and I find myself surrounded by fresh air and cheap beer once again. This, coupled with the opportunity to capitalise on the huge amount of goodwill Matt and Sam have garnered towards the Natural Veg Men over the last year is an exciting position to be in.  

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The plan looks something like this: 

Make as many delicious products as we can from what we grow. 

It’s fool proof. 

We’re going to start simply, offering some interesting salads and what is shaping up to be a ‘5 a day’ pot noodle to the good folk of Cheshire.  With red French beans, black sweet corn, purple headed cauliflower and a plethora of edible flowers as a (very) small example of what is planned for this year, you can expect to see unusual, but above all, quality varieties in our food as the seasons roll by.  All of which will be prodded, poked, chopped, boiled, roasted, grilled, sous vided and dehydrated to see what makes for the most delicious ways for us and you to eat them. 

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We want everything we do to reflect the ideals and values that we share; to showcase brilliant British seasonal produce, to have a positive social impact with what we do and to try and inspire future generations to have a healthier, more constructive relationship with food.

The move has felt like a long time coming and it’s very good to be here. 

Tom