WHAT'S NEW



Primo Mattino Rocket

Lovely, fresh, small leaved Italian Rocket - Primo Mattino no less - grown in the infamous city of Verona - peppery and delicious!

This particular Rocket Leaf represents the highest quality in salad leaves - something we pride ourselves on here at John Connell. We only supply the best produce across the board.

Primo Mattino Rocket

Italian Genome Tomatoes

How stunning are these Italian Genome Tomatoes?

The mottled red and black colours are the result of careful planning - now how do you plan to make the best use of them?

Italian Genome Tomatoes

Wild Garlic Leaf

Highly sought after and eagerly anticipated every year, the first of this Wild Garlic Leaf is a true culinary treat for the senses with its verdant colour, alluring aroma and distinctive flavour.

The season for these little gems may be short, but it is deeply appreciated by chefs and foodies alike - it is one of the most abundant foraged, wild foods,

Extremely good for you and delicious, well that HAS to be a bonus, doesn't it?

Wild Garlic Leaf

French Bull's Heart Tomatoes

Big, fat and round, these French Bull's Heart Tomatoes are back in stock and kicking off the French season with a bang. Truly magnifique!

These wonderful Coeur de Boeuf tomatoes get their name from their appearance - large and red, and shaped like an ox's heart - and are identified by their size and often, their pronounced ribbing.

French Bull's Heart Tomatoes

Morels

You won't get any better than these stunning Morel Mushrooms; they represent the high quality we look for in every product we sell.

These beautiful wild mushroom, with their creamy white stem and conical cap, are a proper treat - are marked out by their distinctive honeycomb exterior and hollow insides.

Morels

Monk's Beard

A chef's favourite, our Italian Monk's Beard is a culinary delight - make sure you don't miss out on this delightful product. All great chefs and cooks crave it as nothing else really comes close to it's combination of taste and texture.

Also known as "agretti" in Italy, it has a flavour somewhere between chives and samphire, and is indeed similar in appearance to it's sea-vegetable lookalike!

The grass-like produce originated from Tuscany , and it's name derives from the Cappuccino Monks who were adept at growing it.

It can be used raw in salads, BUT only when it is very young, and it is better suited to being steamed,

Monk's Beard