Rushton's the Chefs' Greengrocer

Rushton's the Chefs' Greengrocer Rushton’s supply exceptional fruit and veg to some of London’s finest eateries.

28/08/2026

With broad, slightly ruffled pale green leaves, escarole brings a gentle bitterness that mellows beautifully when braised or wilted into a warm dish. Raw, it adds structure and a pleasant edge to salads, especially alongside something rich or sweet. A versatile Italian leaf that works as well cooked as it does fresh.

27/08/2026

Tropea onions bring a deep red purple skin and a naturally sweet, mild flavour that's far gentler than a standard onion. Eaten raw they bring a lovely sweetness to salads. A distinctive Italian ingredient with real character on the plate.

26/08/2026

Small, glossy blackcurrants pack an intensely sharp, aromatic punch that mellows beautifully with a touch of sugar or heat. Their acidity makes them a natural partner for rich meats, cheesecakes and set desserts alike. Cook them down into a coulis, fold through a fool, or use to cut through duck, lamb or venison.

25/08/2026

Firm and richly aromatic, summer black truffle brings a milder, more delicate flavour than its winter counterpart, with a warm, earthy scent that fills a kitchen the moment it's sliced. Shaved fresh over pasta, risotto or eggs, it turns a simple dish into something special without overpowering it. A genuine luxury ingredient that chefs and diners always notice.

24/08/2026

This mix from Betts brings together baby rocket, mixed leaf, baby spinach and land cress, each with its own distinct character from peppery to delicately earthy. Tender and quick to wilt, they're best treated gently, whether tossed simply with good oil or used as a soft, flavourful bed for something richer. A brilliant way to bring variety and colour to any salad course.

21/08/2026

British blackberries bring deep purple black clusters with a soft matte bloom and a firm, juicy bite. The flavour balances a rich winey sweetness against a proper tart edge, brilliant for cutting through cream or fat. Perfect whole in desserts, folded into a compote, or reduced into a sharp sauce for game and duck.

20/08/2026

Pale green or purple skinned with crisp, juicy white flesh underneath, kohlrabi brings a mild, sweet flavour somewhere between cabbage and water chestnut. Eaten raw it brings a satisfying crunch to slaws and salads, while cooked it softens into something delicate and versatile in braises or gratins. An underused vegetable that rewards a bit of chef creativity.

19/08/2026

Redcurrants hang in delicate translucent clusters, bright and jewel like, with a sharp, almost floral acidity that makes them a brilliant garnish as well as an ingredient. Their tartness cuts beautifully through rich meats like lamb and duck, and they set well for a classic redcurrant jelly. A striking little fruit that adds both flavour and visual impact to a plate.

18/08/2026

Borlotti beans bring beautifully mottled pink and cream pods, with plump beans inside that turn a deep, earthy brown once cooked. Their creamy texture and nutty flavour make them brilliant in stews, soups or simply dressed with good oil and herbs. A proper Italian classic that brings real substance to a dish.

17/08/2026

Slender, tender stemmed and topped with small tight florets, tenderstem broccoli brings a milder, sweeter flavour than standard broccoli with barely any need for trimming. It cooks quickly, holds a good bite when blanched or steamed, and chars beautifully on a hot grill or pan for extra depth. A versatile, no fuss green that works across menus of every style.

Address

Units 111-116, Block A2, New Covent Garden Market
London
SW85EN

Telephone

+442076228870

Website

Alerts

Be the first to know and let us send you an email when Rushton's the Chefs' Greengrocer posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category