Food Heroes 2026

Here at The Jericho Kitchen, we believe that truly memorable food begins long before it reaches the pan. It starts in the soil, in the fields, in the hands of growers and makers whose names we know and whose values mirror our own.

Today, more than ever, our focus is on ingredient integrity. We are committed to building direct relationships with farmers, millers, cheesemakers, butchers and bakers who care deeply about how food is grown and produced. Most importantly, you should know the name of your producer!

By the end of 2026 our aim is to have moved almost entirely away from supermarkets, choosing instead to source from people and places where transparency, seasonality and flavour come first.

We choose suppliers who prioritise regenerative farming, high welfare, minimal food miles and traditional craft. Whether it is vegetables harvested at their seasonal peak, flour milled with purpose, ethically reared meat, or bread made slowly and properly, every ingredient has a story. We want to know that story and we want to share it with you.

When you cook with us, you are not just following a recipe. You are becoming part of a wider food community that supports small producers, protects the land, and values quality over convenience. Every dish we create reflects that intention.

To our suppliers – thank you. Your care, skill and commitment shape everything we do at The Jericho Kitchen. Together, we are building something rooted, honest and truly delicious.

So, here are some of our heroes (and the list keeps growing) Em x

Worthy Earth – The Star of the Show – Vegetables, Herbs and Occasional Fruit!

Worthy Earth provides the vibrant backbone of our kitchen – vegetables, herbs and the occasional jewel-like fruit as well as flowers that are grown with care just down the road in Bletchingdon, Oxfordshire.

We have been supporters of Harrison, Lawrence & Ieuan since the very beginning farming regeneratively and specialising in agroecology (focusing on sustainability and biodivesty of soil health, meaning everything is harvested at their seasonal best and full of flavour), their produce allows us to cook in rhythm with the land, not the supermarket shelf.

Bailors Field – Garsington Vegetables, herbs and cut flowers

We’re delighted to be working with the fabulous Gail at Bailors Field in Garsington, adding another wonderful source of locally grown vegetables and herbs to The Jericho Kitchen. Bailors Field was created with the help of the wonderful Harrison and Ieuan from Worthy Earth, bringing a shared passion for regenerative growing and great local food. Gail has exciting plans to expand what she grows, so this is definitely one to watch – and one we’re very happy to support.

Shipton Mill and Mulino Marino – The Flour

Beautiful flour is at the heart of great bread, and Shipton Mill is a firm favourite with our chefs Ursula and Julia. We use their flour throughout our sourdough and bread-making classes, as well as for Julia’s wonderful Swedish Buns. Milled with a real respect for grain, provenance and traditional milling, it’s exactly the sort of ingredient we love to use and share at The Jericho Kitchen.

For all things Italian, we turn to Mulino Marino — heritage grains, slow stone-milling and true Italian soul in every pasta, focaccia and dolce we make.

Ogglio – The Olive Oil

Literally one of the best olive oils outside of Italy (in our humble opinion!), Guiseppe’s olive grove in Sicily supplies this medicinal gem used in all our classes – it tastes DELICIOUS and is utterly joyful.

No. 2 North Parade Produce Store

Pete and Vicky have run this shop since 2013. Both are deeply passionate about quality, sustainability and community. They focus on sourcing fresh, seasonal and responsibly produced goods from local farmers and artisans, with most products coming from within a 25km radius. Their ethos emphasises the importance of provenance and the environmental care taken by their suppliers. They prioritise low food miles, minimal packaging and working with growers that maintain soil health and biodiversity.

They stock local fruit and vegetables, cheeses, wines, beers, fresh pasta, breads and much more! The more unusual or out-of-season produce is sourced from Natoora.

Tumblebug – The Mushrooms

Tumblebug Mushrooms is a small, independent Oxfordshire grower led by Sylvie, whose curiosity and dedication to soil health and sustainable systems sit at the heart of everything she produces.

Working on a carefully managed small scale, Sophie cultivates beautiful specialty mushrooms — from delicate oyster varieties to seasonal fungi full of natural umami and texture. Her approach is thoughtful and low-impact, focusing on quality over quantity and flavour over speed.

We love working with Tumblebug not just for the remarkable mushrooms, but for the integrity behind them. These can be purchased directly just click the link that takes you to the website.

North Aston Dairy & Farm

North Aston Dairy & Farm is one of those wonderful, grounded places that feels like home the moment you step through the gate. A working farm with an honesty shop at its heart, North Aston is all about the best quality produce – grown, made and shared with integrity.

Here you’ll find exceptional lamb and lean, well-reared mince that cooks with real depth of flavour, as well as milk, cream, creamy homemade kefir and, quite simply, the best ice cream around. What makes it even more special is how much of it is tied to the seasons: every spring we head out to the fields to pick fresh nettles that later become part of their signature ice creams, and in summer we forage juicy blackberries to fold into rich, creamy scoops that taste distinctly of Oxfordshire sunshine. Oh at Christmas you can go and sing carols with their cows – it is so heart-warming, please sign up to their newsletter it is an absolute joy!

We’re proud to use their produce at The Jericho Kitchen and to celebrate a local farm that consistently raises the bar on quality and flavour.

Gatineau – The Bread

If you want great bread, then we say go to Gatineau. There are other bakeries springing up in Oxford that are excellent like Hamblin on Iffley Road but we feel loyal to our friends at Gatineau. Established in 2007, they emphasise high-quality ingredients, creative innovation and meticulous attention to detail.

Sustainability and a commitment to quality are central to Gatineau’s ethos. The team is passionate about sourcing authentic ingredients and fostering an environment that nurtures artisanal skills. Additionally, they aspire to train the next generation of bakers and patisserie chefs, ensuring the continuation of their craft. This is the best bread, for me, outside of France or Italy.

Britwell Salome Farm Shop & Oxfordshire Venison – The Meat

Finding the right butcher took us a long time. We weren’t simply looking for exceptional meat; we were looking for people who cared just as much about where it came from as we do.

The moment we walked through the door at Brightwell Farm Shop, we knew we’d found them. Julia could tell us not only about the breed, but often the very field and village the animals had come from. It’s that knowledge, honesty and pride in their work that makes all the difference.

Traditional butchery, outstanding quality and advice that’s always generously shared. We’re incredibly proud to cook with their meat at The Jericho Kitchen.

Oxfordshire Venison – The Venison

We’re incredibly fortunate to have Nick supplying us with beautiful wild venison from across Oxfordshire.

Wild venison is one of the most sustainable meats available. Naturally lean, full of flavour and living freely in the countryside, it reflects everything we love about thoughtful, seasonal cooking.

Nick’s knowledge and care are evident in every delivery, and we’re proud to share his outstanding venison with everyone who visits The Jericho Kitchen

Chalk Stream Foods – The Fish

Chalk Stream Foods in Hampshire is centered on sustainability, quality and preserving the unique environment of the chalk streams. They source rainbow trout from the River Test and River Itchen, two iconic chalk streams known for their crystal-clear water and ideal conditions for trout farming.

The Plant Workshop – Candles, Soaps and now Body Creams

When you walk into the Cart Shed you will be greeted by the scented candles that we always light from this amazing company! We love working closely with Steve and Dave and we are often the lucky recipients of extra little gifts for our support – so much love!

The Plant Workshop’s candles and soaps stand out due to their handcrafted nature, high-quality ingredients and sustainable production methods. Produced in their Scottish Highlands workshop, these items are created with attention to detail, focusing on luxury and eco-friendliness.

Tomorrow’s Kitchen

Tomorrow’s Kitchen is a brilliant source of inspiration for anyone interested in building a more thoughtful, sustainable food culture. Their content is packed with practical ideas, honest reflections and achievable steps towards reducing waste and rethinking how we cook and source ingredients.

They focus on positive change in professional and home kitchens alike, sharing real examples of how small shifts can create meaningful impact. It’s a generous, informative space that encourages curiosity, responsibility and optimism about the future of food.

The Other Bits

Alongside our core suppliers, there are a few trusted specialists we turn to when a dish calls for something particular. For our Mexican classes we work with Cool Chile Co. for properly sourced chillies, masa and all the bold flavours that make those classes sing. For harder-to-find ingredients from around the world, Sous Chef is a brilliant independent, bringing together small producers and specialist makers under one thoughtful roof.

We consciously avoid large online marketplaces wherever possible. We want connection, accountability and real people behind the produce.

There are still moments when we use local supermarkets such as Sainsbury’s and Waitrose for certain staples – good tinned tomatoes, key spices, the occasional cupboard essential – but our intention is clear. Each year we lean further towards direct sourcing, seasonality and transparency, with the hope of moving almost entirely away from supermarkets by the end of 2026.

Good quality ingredients, simple recipes and a lot of love That is what makes eating not just delicious, but deeply nourishing and joyful.
Please do share with us any other businesses that you use that we may not even know about – it is all about spreading the positive word! Em x