smithandbrock, London (2026)

28/05/2026

ℤ𝕖𝕤𝕥 𝕛𝕦𝕚𝕔𝕖𝕤 𝕓𝕪 𝕊𝕞𝕚𝕥𝕙 𝕒𝕟𝕕 𝔹𝕣𝕠𝕔𝕜
With summer fast approaching ☀️ and temperatures rising 🌡️, it’s the perfect time to stock up on our fresh, made-to-order juices.

From freshly squeezed orange juice to cold-pressed seasonal detox blend, we offer a great selection to choose from. We also create bespoke juices, working with you to craft your perfect blend.

Our juices are unpasteurised and free from additives or preservatives, so you get nothing but pure, delicious juice with all the natural goodness intact.

Get in touch with the team for more info!
freshlyprepared

20/05/2026

𝐅𝐫𝐞𝐬𝐡 𝐀𝐥𝐦𝐨𝐧𝐝𝐬 𝐚𝐧𝐝 𝐑𝐞𝐝 𝐊𝐢𝐰𝐢 💚🥝
𝔽𝕣𝕖𝕤𝕙 𝔸𝕝𝕞𝕠𝕟𝕕𝕤 💚
The first arrival of almonds from Spain and northern Africa are here. Green almonds are immature nuts that are harvested whole and have a green tart fuzzy husk encasing the soft unformed nut.

The fresh nut seasons are almost as important and the dried nuts for the rest of the year now. They are still in the green husks, hence the name, and the shell is not formed yet. We take care to make sure the nuts are set and not a jelly, so the delicately flavoured almond can be used whole.

You can enjoy them fresh, blanch or marinate them and add them as a tasty touch to main entrees.

ℝ𝕖𝕕 𝕂𝕚𝕨𝕚 🥝
The fruit has delicate, thin, smooth, and taut skin, radiating variegated shades of brown and olive green. Much like the Gold, the flavour is much sweeter than the green but maintains the richness of vitamins and minerals.

Did you know…? 🤔
These resemble the Gold kiwi that we are now very familiar with, but the surprise is inside when the fruit is cut vertically. Around the centre core is a red band of colour making the fruit extremely attractive and ideal for decoration.

The entire fruit, including the skin, is edible and the flesh is frequently combined with salads, salsa, and fruity medleys.

Pre-order now
redkiwi

29/04/2026

IOW tomatoes 🍅
IOW tomatoes have been growing tomatoes in the Arreton Valley, on the glorious Isle of Wight for over 15 years. Combining age-old traditions with modern-day innovation they’re passionate about growing tomatoes that are rich, full flavoured and delicious just as they should be.

They grow over 40 varieties every year, each specially selected for their unique flavour. Their growing strategy is to fully develop the fruit on the plants so they reach optimum ripeness, flavour and harvest and deliver it to Smith & Brock within 24 hours, to ensure freshness.

IOW tomatoes carry out rainwater harvesting to ensure crops are mainly irrigated using rain water. Any run off is captured, pasteurised and fed back to the reservoir to ensure no water goes to waste. As a B Corp certified business, they are also working to become a zero-waste business, incorporating sustainable energy, recyclable packaging and zero produce to landfill as part of their mission.

📸:

Available now

24/04/2026

Seasonal update 🌟
This is one of our favourite times of year for produce. We’re (hopefully!) saying goodbye to winter and starting to see some exciting seasonal changes. That said, spring is bringing some fantastic products through.

🇬🇧UK asparagus is now well underway, and we’ve just received the first arrivals from Bedlam Farm. Their purple sprouting broccoli, which started a couple of weeks ago, is looking excellent. Isle of Wight tomatoes have also begun and Jersey Royal potatoes are now available. 🥔🍅

🍉🍈We’re expecting watermelons and cantaloupes very soon from Italy and we still getting tardivo and trevisse. The first borlotti beans have been spotted in Milan and should be available next week.

🇫🇷 From France we’ll see a wide range of courgettes (green, yellow, white, violin, and Zephyr), along with both male and female courgette flowers. Peas and broad beans will follow shortly, alongside yellow and green beans. Bunched grelot onions are also particularly good right now.

🥬From Beausse, the salad grower near Paris we’re seeing a strong range of products. We’ve now switched to their large leaf spinach. Their mesclun salad (in the signature red boxes) is also now available.

🍄🌿We continue to have Three Cornered Garlic in stock. Plenty of forages in peak season including Wild garlic, Sea Kale (Wild), Sea Beet and Sea Purslane.

Click the link in our bio to read more about the April Product Update.
restaurant

13/04/2026

𝐒𝐚𝐥𝐚𝐧𝐨𝐯𝐚 & 𝐁𝐞𝐚𝐮𝐬𝐬𝐞 🥬
𝕊𝕒𝕝𝕒𝕟𝕠𝕧𝕒 💚
This lettuce is available in a wide variety of forms and textures. Each type grows in a compact, rosette shape and has a round base with three times as many leaves as a typical lettuce head. The “triple heads”, as they are sometimes called, are made up of small, uniformly sized leaves growing from a uniquely structured core.

When completely developed, lettuce heads might be smooth or wrinkled, crisp or delicate, flat or frilly. It will have a sweet flavour and a softer, buttery texture or a crisp, frilly consistency with a crunch.

It is suited for raw preparations, as its mild flavour and crisp texture are showcased when used fresh. The leaves are commonly used for salads and can also be layered in sandwiches, wraps, served with potato salad, mixed into pasta or used as a garnish.

𝔹𝕖𝕒𝕦𝕤𝕤𝕖 💚
Mesclun Mix Beausse, also known as Asian mesclun or “blue,” is a well-balanced and intense blend.

🧑‍🌾👩‍🌾This family business is probably one of the best-known on the market. They were instrumental in growing mesclun already mixed in the fields, designing their own machinery for harvesting and hydrocooling leaves and spinach.
They have had a presence there for decades, bringing their produce up from the fields south of Paris, located just 30 km from Rungis.

This mesclun can be used as a plate decoration or as a side dish to complement meals. It contains 17 distinct types of salad greens and has crunchy, firm leaves with a hint of pepper.

Pre-order now

08/04/2026

St. Ermin’s Hotel opened its doors in 1899 and has been reflecting and influencing the history, the people and events in Westminster since then. It’s a real pleasure for us to support a hotel with such character and heritage— where each visit feels like you’re revisiting history.

It’s been fantastic to work so closely with Chef Kouphou. His experience in luxury hospitality, including time at The Hurlingham Club and Wentworth Club, really shines through in his thoughtful approach to ingredients. His focus on seasonal British produce, sustainability, and consistent quality aligns closely with what we stand for at Smith and Brock, making the partnership feel both natural and genuinely collaborative.

30/03/2026

𝔹𝕒𝕓𝕪 𝔸𝕣𝕥𝕚𝕔𝕙𝕠𝕜𝕖💜
This purple artichoke of Provence is also known as “poivrade” when it’s smaller. These excellent baby violet artichokes are simply smaller, younger versions of regular artichokes. They can be found in southern Italy, Spain, and France.

They have a conical shape and delicate violet-tinged leaves, making them the most unique as well. Because of their delicate leaves, baby artichokes are simpler to cook and consume whole. When compared to mature artichokes, their flavour is softer and slightly sweeter, with a more delicate bite and a less fibrous texture

They add a wonderful texture to pasta recipes and are excellent as an appetiser or side dish. They can be fried in olive oil, steamed, stuffed, braised, or cooked in cream and served hot or cold.

𝕃𝕚𝕟𝕫𝕖𝕣 𝔻𝕖𝕝𝕚𝕔𝕒𝕥𝕖𝕤𝕤𝕖🥔
The Linzer delicatesse potato variety, marketed under the Délicatesse brand, has been grown for fifteen years by HDC Lamotte, a French firm situated in the Drôme department.

The potato is tougher than a floury potato but softer than a typical salad variety. It features firm yellow flesh, thin, delicate skin, and a texture that is halfway between waxy and melting.

The simplest way to cook them is to simmer them skin-on, let them rest, and then serve them warm with butter, salt, and herbs. Délicatesse is also paired well with fish, shellfish, and other dishes where you would traditionally use potatoes.

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27/03/2026

White Asparagus 🤍
Passionate about agriculture, François Mathio set up in 1984 on a 40-hectare plot to grow maize as part of a cooperative. This system did not suit him, nor did cereal production, so he ended both in 1988 and began asparagus production. Between 1994 and 2000, production grew from 30 tonnes of asparagus to 60 tonnes, reaching 90 tonnes by 2005.

🌱They grow several types of asparagus: white-tipped or purple-tipped, of the 1st category (straight and with a tightly closed tip) or of the 2nd category (less refined but just as good!), white or green, which is crunchier.

🧑‍🌾The team harvests the asparagus by hand and cleans it in the field, and as soon as it arrives at the sorting room, it is immersed in a tank and cooled to a core temperature of 2°C to preserve its freshness and tenderness.

❄️📦It is then stored in a cold room at an average temperature of 4°C. After being sorted, calibrated, and packaged, the asparagus is shipped within 24 hours.

Christophe and David from the team recently visited Thomas at the farm to see the impressive operation firsthand, and we’re very excited to be working with them to supply their high-quality white asparagus.

📸:

Available now

25/03/2026

Oustalet Courgette
🇫🇷The Josuan family has been producing courgettes for more than 20 years at the L’Oustalet farm in Mouriès, which is situated at the base of the Alpilles mountains. Above all, L’Oustalet, which translates to “the little house” in Provençal, is a family legend that has been passed down through the generations. ⛰️

From the outset, they have focused solely on growing courgette, making it a true specialty and ensuring the highest quality. They are also constantly searching for alternative methods to combat viruses and pests, and to naturally fertilise the crops.

This famous marque from Provence at Rungis extended their range dramatically and we have the first arrivals of their yellow and white courgettes and also the green and yellow round courgettes.

Pre-order now

19/03/2026

It’s always a pleasure working with the brilliant team at Aqua Shard. Over the years we’ve built a strong and genuine relationship with Executive Chef Mark Abbott and his colleagues, based on trust, understanding, and a shared commitment to deliver excellence.

We loved hosting the team at our warehouse recently, it was a great chance to spend time together, share knowledge, and showcase the passion that goes into our products every day. We truly value this partnership and are excited for what the future holds!

smithandbrock

28/05/2026

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