smithandbrock

23/12/2025

Seasonal update 🌟
It’s hard to believe that it’s near the end of December— the year has absolutely flown by! With the cold weather settling in, we’re seeing some of the best winter produce of the season across the board.

🥬UK brassicas, Chards and Lettuces
Cavolo Nero, Curly Kale, Sprouts, Sprout Tops, and the ever-beautiful January King are all performing brilliantly, alongside Red and Variegated Kales and Kalettes/Sprout Flowers.
Swiss and Rainbow Chard, as well as Lollo, Green Lollo and Oak Leaf, are now all coming from Provence.

🇮🇹Bitter Leaves
Italian bitter leaves are now in full swing with Castelfranco, Pink Radicchio, Tardivo, Treviso and Grumolo all available and looking fantastic.

🍊Spanish Clementines and French Pears🍐
Our standout pick at the moment is the Mon Chéri Spanish Clementine, with the Lulu Clementine (with leaf) also delivering superb flavour. The French Comice, plus the Red and Green Williams pears, are all eating beautifully.

🇮🇹Sicilian Blood Oranges and Datterino
Our Blood Oranges grower is ready, but we’re holding off to allow the flesh colour to deepen.
Datterino fruit is coming through sweeter with thinner skins, and we’ve just received the first Cherry Vine of the season — slightly larger on the initial cut but expected to refine over the coming weeks. Large Vine tomatoes will follow, and we’re collaborating with our grower on a mixed heirloom box.
We’re sadly on the final batch of Lorenzini Cantaloupe before switching to Brazilian fruit, and Watermelons and Galia have already transitioned.

🍄🌿We continue to have Chinese Morel, Pied de Mouton, Chanterelle and Girolle. We also have Cep that are late in season.

10/12/2025

𝔹𝕚𝕥𝕥𝕖𝕣 𝕃𝕖𝕒𝕧𝕖𝕤 🥬🇮🇹
Sourced from our friends in the Province of Treviso, Italy, the family has been specialising in growing a range of Radicchio for more than 40 years. 

𝐓𝐫𝐞𝐯𝐢𝐬𝐨 – This is a variety of chicory that has a distinctive appearance due to its long, pointed, wine-red leaves. Its slightly diminished bitterness is what makes it different compared to other radicchios. It is an ingredient that works well in both raw and cooked recipes.

𝐓𝐚𝐫𝐝𝐢𝐯𝐨 – Its large, curled leaf “fingers” make it readily identifiable. These leaves elaborate pattern features a dramatic contrast between burgundy and white, with a faint touch of green here and there.

𝐂𝐚𝐬𝐭𝐞𝐥𝐟𝐫𝐚𝐧𝐜𝐨 – A gorgeous winter chicory with cream-coloured leaves that are subtly tinged with burgundy. This delicate, slightly bitter leaf, sometimes referred to as the “edible flower” or “rose of winter,” adds beauty to any winter table.  
Compared to other chicory varieties , this radicchio has a more subtle flavour with the ideal ratio of sweetness to bitterness. It can be braised, grilled or served raw in salads.
 
𝐏𝐢𝐧𝐤 𝐑𝐚𝐝𝐢𝐜𝐜𝐡𝐢𝐨 – A protected variety from the Veneto region, this gorgeous rose-shaped radicchio is highly valued for its tightly packed, precisely formed rose-like heads of slightly bitter leaves. Each radicchio is meticulously pushed and plucked by hand, producing crisp, delicate leaves with white ribs and a lovely pink to deep red hue. They can be served raw in salads, lightly grilled, or roasted with olive oil and balsamic vinegar.

𝐑𝐞𝐝 𝐆𝐫𝐮𝐦𝐨𝐥𝐨 – This is a unique type of radicchio that has a stunning deep red colour and rosette shape. This variety grows primarily in winter, developing a crunchy texture and a delicate, bitterish flavour, making it ideal for salads and fresh dishes.

Available Now

09/12/2025

Working with Sketch, Pierre Gagnaire’s three-Michelin-starred London flagship and Chef Daniel is always an honour.

What makes it truly special for us, beyond supplying one of the greatest French chefs and his emotionally driven cuisine, is the passion they have for seasonality and the deep respect they show for the chain that links growers, suppliers, and chefs. That connection has real meaning and it’s something we genuinely share.

03/12/2025

Victoria Island Smokehouse🐟
Located along the River Thames in London, Victoria Island Smokehouse is a renowned boutique smokery in the UK, known for its award-winning products. Established in 2015, this smokehouse continues a tradition of fish curing and smoking that has been passed down through generations.

Victoria Island Smokehouse use traditional methods of curing, salting and smoking. They only use wild and responsibly farmed fish and partner exclusively with trusted and reputable producers.

🌊Farmed in rich, unpolluted waters until maturity, only the finest salmon are chosen and are filleted by hand. They are then carefully cured with Adriatic sea salt and raw sugars.
The fillets are then washed and dried and placed into the smoker, where they are gently cold-smoked until they take on the characteristics that make their smoked fish so distinctive - the traditional smoking process which uses three different kinds of natural and fragrant wood chips.🪵

📸:

Available now

02/12/2025

🎄Our Festive Opening Hours 🎄
We recommend placing your orders early, as we will be expecting large volumes of orders.

If you have any questions, please speak to you account manager or one of our team members.

Thank you!

26/11/2025

25/11/2025

Lychee 🇲🇺
🩷Lychees are small fruits, averaging 2 to 5 centimetres in diameter, and have an oval, round, to heart-shaped appearance. The fruit’s skin is leathery, rough, and thin, covered in scaly patches and fine hairs, giving the surface a textured, bumpy feel.

🌸The fruits are traditionally consumed as they are, discarding the skin and seed. The fruit’s floral and sweet flavour is a favourite ingredient in desserts such as puddings, crumbles and cakes. Beyond fresh preparations, Lychees can be simmered into sauces and spooned over seafood dishes, cooked into jams, or infused into syrups.

Whole, unwashed Lychees have a short shelf life and should be immediately consumed for the best quality and flavour. The fruits can also be wrapped in a paper towel and stored in a perforated plastic bag in the refrigerator for up to one week.

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10/11/2025

Grenoble Walnuts
🏆 These walnuts are prized for their culinary versatility and have been cultivated in the area since ancient times. Grenoble walnuts, or “Noix de Grenoble,” are a PDO (Protected Designation of Origin) protected variety of walnuts grown in the French region of Isère.

🤎 Grenoble walnuts have a sweet and pleasant flavour, with strong hazelnut aromas and a mild and creamy taste. They are mainly made up of three varieties: Franquette, Mayette, and Parisienne, each with their own unique shape and taste.

🍽️ They can be used in a variety of sweet and savoury recipes, such as cakes, salads, soups, and pastries, because they are so adaptable. Additionally, they are used to make jam and nougat or pressed for oil.

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24/10/2025

Seasonal update 🌟
We are seeing a real shift in the seasons now, with some exciting new arrivals and a few farewells as the colder weather sets in.

🍊European clementines have just started coming through and are eating beautifully sweet, juicy, and a real highlight as we move into late October.

🍎🍐French apples and pears are at their peak too, with a wide variety offering great flavour and texture for both eating and cooking.

🫐While UK berries are now phasing out due to the drop in temperatures, we’re looking ahead to some fantastic Italian produce coming in.

🥬Our first direct delivery from our bitter leaf grower in Treviso is expected next week, bringing in Tardivo, Trevisse, Castelfranco, and classic Radicchio—perfect for vibrant seasonal salads.

🍂🌰We’ve also just taken delivery of Delicia squash direct from Lorenzini, alongside a strong range of colourful UK squashes in all shapes and sizes, ideal for hearty autumn menus.

🍄🌿We continue to have Autumn Truffles in along with Chanterelle. Other forage in peak season are Sea Beet, Sea Purslane, Rock Samphire and Salty Finger.

22/10/2025

𝕆𝕪𝕤𝕥𝕖𝕣𝕤🦪, 𝕊𝕞𝕠𝕜𝕖𝕕 𝕊𝕒𝕝𝕞𝕠𝕟 𝕒𝕟𝕕 𝕊𝕖𝕒𝕨𝕖𝕖𝕕🌿  
𝐎𝐲𝐬𝐭𝐞𝐫𝐬🦪  
Established on two remarkable sites in Brittany since 1880, Maison Cadoret produces both flat and cupped oysters with passion and expertise. All the stages of the life cycle from the selection of the best oyster spat, to farming, refining, and packing the oysters are carried out by them, guaranteeing customers consistent quality control and perfect traceability.   
 
Bottom culture is preferred in order to preserve all the finesse and diversity of flavours as it mimics their natural habitat, growing directly on the seafloor. This method requires more labour but has the significant advantage of allowing the oysters to develop at their own pace. It is only after 3 - 4 years that the teams harvest them.  
  
𝐒𝐦𝐨𝐤𝐞𝐝 𝐒𝐚𝐥𝐦𝐨𝐧🐟  
Victoria Island Smokehouse use traditional methods of curing, salting and smoking. The salmon live their lives in the pristine and rough water of the North Atlantic and the South Pacific, making them strong and muscular. Farmed in rich, unpolluted waters until maturity, they are then carefully cured with Adriatic sea salt and raw sugars, a traditional recipe that has been handed down through the generations.   
 
The fillets are washed and dried and placed into the smoker, where they are gently cold-smoked until they take on the characteristics that make their smoked fish so distinctive. The traditional smoking process uses three different kinds of natural and fragrant wood chips.   
  
𝐒𝐞𝐚𝐰𝐞𝐞𝐝 🌿  
Established in 1996, Brittany, Bord à Bord fresh seaweed is picked (wild) or harvested (farmed) before the team meticulously washes them in seawater. Then, they use ancestral and ecological techniques of natural salting, thus preserving this seaweed for several months.
 
Speak to our team to find out about our full Fine Foods range! 🧾            

21/10/2025

Salsify 🤎
Salsify root is small to medium in size and is long and slender, tapering slightly to a small point opposite the stem end, similar in shape to a parsnip.

📜 Did you know? Salsify has been used in European cultures since the Ancient Greeks and Romans and was popular in Victorian England for its versatility in the kitchen during the sparse winter months.

🍽️ Salsify is best suited for cooked applications such as boiling, roasting, sautéing, steaming, frying, and baking. Before cooking, the skin should be peeled and to preserve the colour of the white flesh, the root can be submerged in water with lemon juice or vinegar. Salsify is extremely versatile and pairs well with meat such as deer, beef, poultry and fish.

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14/10/2025

This week’s Rungis Highlights ✨
𝐁𝐮𝐝𝐝𝐡𝐚’𝐬 𝐇𝐚𝐧𝐝 𝐚𝐧𝐝 𝐂𝐡𝐚𝐧𝐭𝐞𝐜𝐥𝐞𝐫 𝐀𝐩𝐩𝐥𝐞

𝔹𝕦𝕕𝕕𝕙𝕒’𝕤 ℍ𝕒𝕟𝕕 💛
Botanically classified as Citrus medica var. sarcodactylis, this is an unusually shaped variety belonging to the Rutaceae family.

✨The fruit begins small with an oval to oblong shape and is a purple-brown hue.
The rind of the citron is textured, bumpy, and covered in small oil glands that release an aromatic scent reminiscent of lemon and lavender.

🍋The flavour of Buddha’s Hand citron is widely versatile and can also be used in any recipe calling for lemon zest.
The rind is used as zest and can be mixed into salad dressings, baked goods, and in pasta. It can also be used to make marmalade and simple syrups.
In addition to zesting, the rind and pith can be sliced and used to infuse liquors, olive oils, sugars and salts.

ℂ𝕙𝕒𝕟𝕥𝕖𝕔𝕝𝕖𝕣 𝔸𝕡𝕡𝕝𝕖 🍏
This variety exhibits some ribbing and has a rustic appearance.
The skin ripens from green to matte, golden-yellow hues and is enveloped in prominent dots called russet lenticels, giving the surface a semi-rough feel.

🧑🍳They have a balanced, sweet, and subtly tart taste suited for fresh and cooked preparations. When sliced, the variety is slow to brown, making it a popular ingredient in salads, fruit medleys, and charcuterie boards.
Chantecler apples hold their shape when cooked and are frequently incorporated into baked goods and desserts.

🥧The variety is ideal for tarts, pies, crumbles, cakes, and muffins. They are also stuffed and baked whole, pan-fried, or simmered into compotes, jams, and jellies.

🤔Did you know…?
Whole, unwashed Chantecler apples will keep for several weeks to months when stored in a cool, dry, and dark location.

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