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10/09/2026
Golden and gently trumpet shaped, chanterelles bring a delicate, fruity aroma and a firm, slightly chewy texture that holds up beautifully to cooking. Their subtle flavour pairs wonderfully with butter, cream and fresh herbs, making them a natural fit for both classic and modern dishes. A proper wild mushroom that brings elegance to any plate.
Speak to the team to get these in.
09/09/2026
British apples are back 🇬🇧
Our September market report is live, marking the start of the UK apple season with new season Bramley and Royal Gala, alongside Bedlam Organic squash, kale and the first hedgerow foraging of the year, think sloes, elderberries and crab apples. European highlights include quince, chestnuts and some fantastic mushrooms.
Have a browse and get in touch to get these on your menu.
08/09/2026
What a morning!
🎉 Huge thank you to everyone who joined us yesterday to celebrate the launch of our new Autumn/Winter brochure at Ham Yard Hotel, and to everyone who came to spend the morning with us, it meant so much to share it with you.
From our own businesses MushroomMan.co.uk and Fermary to our brilliant partner brands Fine Cheese Co, Farmhouse Cuisine, Smokin Brothers, Squish, Spring and Agua De Madre, this event was a genuine celebration of everything and everyone that makes our brochure so special. Thank you all for the produce, the passion and the incredible company, we couldn't have asked for a better day!
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
SW8 5EN
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What people say
Rushton's the Chefs' Greengrocer stands out as a premier destination for exceptional fruit and vegetables, catering to some of London’s finest eateries. Located in the vibrant New Covent Garden Market, Rushton’s is dedicated to providing top-quality produce that meets the high standards of professional chefs and culinary enthusiasts alike.
With a reputation built on quality and reliability, Rushton’s ensures that every item they supply is fresh and carefully selected. Their commitment to excellence makes them a trusted partner for caterers and restaurants seeking to elevate their dishes with the best ingredients available.
Whether you are a chef looking for specific varieties or a caterer aiming to impress clients with outstanding flavors, Rushton’s offers an impressive selection that caters to diverse culinary needs. The knowledgeable staff is always ready to assist, ensuring that customers find exactly what they need for their culinary creations.
In summary, Rushton’s the Chefs' Greengrocer is not just a supplier; it is a vital resource for anyone serious about quality food in London’s bustling culinary scene.
