Natoora

Our mission is to replace a broken, opaque food system with a transparent and sustainable supply chain. Home delivery nationwide in the UK and in New York.

Sourcing radically seasonal produce direct from growers across Europe, America and Australia.

13/05/2026

Follow the flavour. It’s that simple, and that radical.

When Franco sat down with and this month, he got into the origins of Natoora, what industrialized agriculture did to our food (and our taste buds), and why real flavour is the most powerful compass we have as consumers.

If you follow real flavour, you’re almost always buying from growers who prioritize soil health, biodiversity, and the seasons. Flavour, health, and ecology go hand in hand.

But it doesn’t stop at buying. Cook more. Spend time outdoors. Reconnect with seasonality. The more you do, the more you’ll crave what actually makes sense — and the more power you take back from an industrial food system that was never built with your health or the planet’s health in mind.

Supermarkets react to our buying patterns. We’re not as powerless as we think.

Listen now — linkinbio.

01/05/2026

We’re wild about Winter Tomatoes, if you couldn’t already tell. And seeing these soil-grown beauties grace restaurant plates around the world is a source of pure joy.

The four varieties Marinda, Iberiko, Camone, and RAF each bring something unique to the table.

As their season winds down, we’re already counting down the days until November, when they’ll return to our plates once more.

Here’s a look at how they’ve been served in London, New York, Miami and Paris:

1) Iberiko Tomato Carpaccio from a special spread at in Miami.
2) Chef Raphaële of ’s plate of shiny RAF draped with agretti, served with guanciale and egg cream.
3) At .feel.dove in Notting Hill, Iberiko lies on a bed of smooth soured cream with chilli crisp. Featured on the menu for a second year running, which is only ever a good sign.
4) In March @ jay_wolman of .intl joined .arms in Barnes, creating a delicious little plate of roasted pork collar with winter tomatoes and smoked goat ricotta.
5) Pearl pasta risotto with RAF and Nduja sauce by chef Julia from in Paris.
6) Basking in the sun at London’s – Camone drizzled with Blood Orange and salmoriglio.
7) This dish from brings together both Marinda and Black Iberiko, grilled on the flame with red fruit vinaigrette, red cabbage, vierge, pomegranate and alyssum.
8) serves a classic plate of Iberiko Tomatoes with prosciutto, burrata, basil, olive oil and balsamic.
9) Sea bass, Congolese broth with Black Iberiko, matembele and new leek by Chef Khloé Fearnley Derome .paris.

14/04/2026

White Asparagus marks the arrival of spring in Parisian markets.

What’s interesting is that Green and White Asparagus are actually the same plant. It’s the way they’re grown that shapes their character and colour.

Grown under mounds of sandy soil in Anjou, the absence of light prevents chlorophyll production, resulting in a pale spear with a more delicate texture and pronounced sweetness.

Frédéric harvests a succession of varieties throughout the season, allowing for a steady rhythm of fresh spears as spring unfolds. Grown in sandy soils and picked by hand, they’re prized for their tenderness from tip to base.

In the kitchen, it needs very little – gently cooked, dressed with butter or olive oil, perhaps a squeeze of lemon. A simple way to celebrate the season on a plate.

12/04/2026

This is your sign to pick up a punnet of sweet, seasonal strawberries this Sunday.

Our Gariguettes are an heirloom variety long favoured in French kitchens, prized for their quality over quantity.

Their elongated form, brushed with a soft orange-red hue, gives way to flesh that is tender, fragrant, and quietly intense.

The flavour is vivid. Aromatic, with a gentle brightness that lingers. Their season is brief and yields are modest, making them all the more sought after.

Enjoy them just as they are, crush into compotes, fold into jams, or layer into something sweet. The only thing that matters is that you savour them!

11/04/2026

50 days left to apply for Farm Fund 2025–2026.⁠

If you’ve been thinking about it, this is your sign to start.⁠

Growers aged 40 and under in Australia, Europe, the USA, and the UK: you have until May 31st to apply for grants built to drive real, lasting change on your farm.⁠

What we’re funding:⁠
→ Soil health⁠
→ Farming culture & identity⁠
→ Ecosystem biodiversity⁠
→ On-farm innovation⁠
→ Accessible scale⁠
→ Inclusive education⁠

$150,000 is on the table this season — one $30,000 Transformation Grant and multiple Resilience Grants ($15,000 and $8,000).⁠

Don’t leave it to the last minute. Head to the link in bio to read the full criteria and apply.

08/04/2026

Wild Garlic, with its vibrant green leaves and distinctive aroma, is one of the defining foraged plants of this time of year.

It thrives in shaded woodlands, reliant on damp, mild conditions.

We follow it through its entire life cycle – from Leaves and Buds to Flowers and Capers (with the exception of Bulbs) – working closely with foragers like Simon to bring this plant to you.

Sourcing wild food and supporting the foragers who hold valuable knowledge is an important part of challenging an industrialised food system that favours all-year-round availability, homogenised flavours and dependable yields.

These resilient plants offer up valuable sources of nutrient-dense food while restoring our connection to nature through the truest example of seasonality.

Find Wild Garlic on our app, in store and over on Ocado

04/04/2026

A couple of years back, we remember how Loquats, or Nísperos in Spanish, were barely known in London.

Today, it’s really inspiring to hear how keenly-anticipated they are.

They’ve been grown in Spain for over 2000 years, and season after season, we discover fruit of deeper colour and richer flavour than we’ve found anywhere else.

Our growers leave them to mature fully on the tree, allowing the natural sugars to balance out acidity. When fully ripe, their skin is delicate and their flesh soft. This usually keeps them bound within their native growing region and avoided by mainstream distributors, as they can be easily bruised in transit.

Peel back their golden-yellow to deep-orange skin, and you’ll find a sweet, apricot-like flavour with a bright, refreshing tartness towards the end. As their three-month season progresses, their sweetness only deepens, too.

02/04/2026

As the seasons shift, there’s still space for something slow, warm and made with care.⁠
⁠
Find our Carrot, Harissa and Red Lentil soup on the menu at , made with seasonal produce sourced through our long-standing grower relationships. A simple pairing with a wedge of sourdough or some croutons. ⁠
⁠
A small extra, if you’re ordering in, pick up a GAIL’s sourdough on and there’s 25% off selected soups.⁠
⁠
Otherwise, just stop by your local and ask what’s on today.

17/03/2026

Radicchio season is drawing to a close, so we’re celebrating its many forms and flavours on restaurant plates around the world.

1. In Copenhagen brings these bitter leaves to life in a salad with nori crisps, passe crassane pear, grilled sticky rice and nori dressing.

2. An unlikely but completely genius combination we’re raring to try – Graziano’s Grumolo on a slice of .s_dough pizza with kumquats and anchovies.

3. On Golborne Road in West London roasted squash, polenta, trompettes and deep-purple Tardivo from Stefano and Damiano.

4. Across the pond in NYC hosted a Valentine’s Day dinner where radicchio took centre stage, both in the table décor and on the plate.

5. We love this radicchio bouquet found on the menu at with diced oro blanco and pomelo, rose water and buttermilk labneh.

6. Tardivo crowns a sumptuous tower of Cavolo Nero, potato rösti and fillet of beef with braised cheek. A showstopping dish from

7. A bountiful Radicchio and Beetroot salad with pickled grapes and Rhubarb vinaigrette spotted at cosy Paris wine bar .

8. presents a plate of mouth-watering smoked duck tartare with XO sauce, Radicchio and cured egg yolk.

9. This seasonal salad from is a thing of beauty – radicchio served on sourdough with preserved Bourjasottes figs, balsamico, walnuts and Søtofte blue.

10. Italian seafood and wine spot celebrated Valentine’s Day with a Tardivo salad. We also spy some Puntarelle, Blood Orange, Delica and Walnuts, complete with a sweet Blood Orange dressing.

11. “A bowl of petals,” as describes this dish. Layers of radicchio leaves dressed simply so their colours and delicate bitterness can shine.

12. Finally .malmo beef tartare with Rosella di Lusia and Treviso radicchio, porcini mayo, pickled sunflower leaves and dill.

05/03/2026

We visit in Hackney Wick to see how koji is quietly reshaping the food system.

Born out of the world’s first zero-waste restaurant — long an advocate for fermentation as an agent for change — FLUX produces rice koji, barley koji and its own zero-soy sauce.

Swipe to learn more about the process, then head to our app to explore the full range.

06/02/2026

When we visit .de.haas at .canal.canal, as the January sun glints off the slow-moving water outside the glass windows, we spot standouts on the menu including whipped Delica Pumpkin, Winter Tomatoes, a Rhubarb pudding, and the very thing that brings us here today: Italian Radicchio.

There is something special about it, we both agree.

Its versatility. Its beauty. Its provenance.

Of course, it’s no coincidence that this leafy chicory sits front and centre of our minds, and our dinner plates, as we approach the all-important time of year when we fix our gaze on our Radicchio not Roses campaign.

Here, Lewis shares his recipe for a Portland Crab, Radicchio and Blood Orange Salad, which you’ll also find on the menu at our upcoming Radicchio, not Roses Dinner on 10 February.

“All of the best flavours are there – the bitter succulence from the Agretti, the citrus punch of Blood Orange, and the sweetness of the crab,” he says. “It all marries together, particularly since we’re cooking seasonally – the ingredients naturally work while remaining balanced.”

Tap the link in our bio for the recipe.

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London

Telephone

+442072370346

Website

http://www.natoora.com/

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