Mellow Yellow Kitchen

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Mellow Yellow Kitchen Britains original 'seed to bottle' producer of cold pressed rapeseed oil, sustainably farmed 💛

Duncan Farrington has been passionate about the wonderful culinary properties and nutritional benefits of cold pressed rapeseed oil for many years. Having watched the vegetable oil grow in popularity in Europe, Duncan created Farrington’s Mellow Yellow becoming Britain's first 'seed to bottle' producer. Duncan Farrington was born and bought up on Bottom Farm in the Northamptonshire village of Hargrave. He is the fourth generation of the Farrington family to farm, and works Bottom Farm in partnership with his father, Robert.

10/10/2026

Wondering what chefs snack on after service? The skill that makes them lethal on the line, and the ingredient they’d happily cancel? We went straight to the source and and .dunno dropped the kind of answers you only get when the cameras stop rolling…

Apologies in advance asparagus lovers…!





08/10/2026

has cooked under icons, earned his own legendary status, and spent four decades mastering the art of flavour. So when he has an opinion, you take note. And one of his firmest? Pomace oil simply doesn’t belong in a serious kitchen!

He still remembers the moment Duncan handed him his first bottle of Mellow Yellow back in 2006: golden, nutty, and properly British. One taste and Adam was all in. Forty years of Michelin‑level cooking later, he knows exactly what elevates great food… and what doesn’t.

We’re proud to call Adam not just a world‑class chef, but a friend too, and even prouder that Mellow Yellow has been his go‑to oil ever since.

Hit the link in bio to watch the full video, read more about Adam and try his delicious roasted pork chops, celeriac & apple slaw with chimichurri. 👌





07/10/2026

Chef’s Choice: Celebrating the pro’s who choose Mellow Yellow💛

Over the past few months, we’ve travelled across the UK, stepping inside the professional kitchens where Mellow Yellow is part of the daily rhythm. What we discovered were six chefs, all completely different in style, background and creative expression, united by one shared ethos: to cook exceptional food using the best British produce they can find. 👌

We spent time with each of them, talking about why Mellow Yellow cold‑pressed rapeseed oil has become a staple in their kitchens. Versatility, flavour, quality, sustainability, cost, care for the land…every chef had their own reason. And their passion for great food was clear to see. Suffice to say, we left feeling very inspired (and full of fresh ideas for how to use our oil). 💛

👉Hit the link in bio for the stories and recipes.

🙏Big thanks to .dunno and for capturing all of the stories so beautifully.





06/10/2026

From the pub to the world of contract catering: meet Steve Wattrus from .

Steve’s ethos as a chef is simple: cook food that’s fresh, honest and rooted in the seasons. Every day he builds menus that balance the classics people love with dishes that evolve as ingredients change, a constant challenge in contract catering, but one he thrives on.

Earlier this year, Steve visited the farm to see where Mellow Yellow begins. He walked the fields, talked ingredients, and saw the entire journey - field to fork - first hand. When we visited him earlier this year, it was wonderful to see this passion in action and on the plate. As Steve says: ‘if you can use local & British, why would you get anything from abroad?’

For our Chef’s Choice campaign, he created a lemon cake and a scaled‑up fish finger sandwich with homemade tartare sauce, showing exactly why Mellow Yellow is his go‑to oil: versatile, flavour‑forward and built for busy professional kitchens.

Hit the link in bio to watch all of our chef stories and see how Mellow yellow is used in busy professional kitchens. 💛





05/10/2026

Holly Tyldsley | Youngs Pubs

We love seeing Mellow Yellow used by people who REALLY care about where their ingredients come from. Holly Tyldsley from spent time with us on the farm last summer - asking questions, getting her hands in the soil, and really wanting to understand how our oil is made. So watching her cook a whole roasted halibut with a bright, punchy sauce vierge in the kitchen in Wimbledon Village felt like a full‑circle moment.

Young’s pubs have a long standing ethos of sustainable sourcing, supporting British growers, and celebrating the stories behind their ingredients. Seeing Holly bring those values to life on the plate and cooking with such care and intention reminded us why these partnerships are so crucial. It’s not just about great food; it’s about the people, the shared principles, the deep conversations, and the commitment to doing things better.

We’re HUGE fans of . They’re setting the example for what the great British pub can (and should) be in this age: menus that move with the seasons, dishes that are deeply thought through rather than over‑designed, produce sourced from home and spaces that feel genuinely welcoming. Thanks to Holly and everyone at Youngs for being part of our story. 💛




01/10/2026

James Peck | Restaurant Ember

Cooking over fire at (and at events all over the world) James pushes the boundaries of fire and food, and is the absolute master of all things BBQ. 🔥A chef who cooks creatively and instinctively with so much heart, we’ve watched James’ career go from strength to strength over the years and we’re incredibly proud that he chooses Mellow Yellow for his kitchen.

The high‑temperature smoke point of our cold pressed rapeseed oil is a huge benefit for chefs like James, but it’s also about quality, provenance, story‑telling and keeping things local.

We’re proud to build partnerships with chefs at the top of their game like James - partnerships that are built on shared values and a genuine care for great oil, great processes (and the best food on the plate as a result).

Hit the link in bio to see James’ full story.





29/09/2026

💛Dean’s Tomato & Burrata Bruschetta

This dish proves that simple flavours can be spectacular. ✨Dean’s tomato & burrata bruschetta layers juicy tomatoes, creamy burrata and crisp sourdough, all lifted with our Mellow Yellow Balsamic Vinegar Dressing. Fresh, generous and ready in minutes, it’s the kind of effortless cooking that shines when good ingredients are involved. 

Tips for perfection:

💛Drizzle and season the sourdough bread before toasting to get a really good golden colour and crust.

💛Tomato season ends pretty soon, but this recipe is a great staple that works with many ingredients. Roasted squash (sliced thinly & roasted until caramelised) is a wonderful fit for burrata, balsamic & herbs.

Tap to shop our cold pressed rapeseed oil & Balsamic Vinegar Dressing at & & find it in store at , & independent stockists.

Ingredients: (serves 2)

· 2 slices of sourdough
· Drizzle of Mellow Yellow cold pressed rapeseed oil
· 1 burrata
· 200g sliced tomatoes (2 small tomatoes, 1 large beef steak tomato)
· Salt & pepper
· Drizzle of Balsamic Vinegar Dressing
· Fresh basil leaves

Method:

· Drizzle the sourdough with the oil and salt & pepper and heat in a dry pan until golden and toasted.
· Place on a plate and place the sliced tomatoes on top. Season generously.
· Slice the burrata down the middle and place each half on top of the toasts.
· Drizzle with Mellow Yellow cold pressed rapeseed oil, season again, drizzle over the Balsamic Vinegar dressing and finish with a few basil leaves.





29/09/2026

💛Chef’s Choice | Dean Hoddle-Smith

We’ve been travelling around the UK for the past few months meeting chefs in professional kitchens who choose and use Mellow Yellow.

First up is Dean Hoddle‑Smith! As Executive Chef for at the Red Bull Technology Centre, Dean champions local food, ingredients with real provenance and simple, honest flavours.

He also happens to live just 10 minutes from our farm, so we took the opportunity to invite him along for a chat about his food ethos and why using ingredients produced with care matters so much to him. He tasted oil off the press and made a beautiful tomato and burrata bruschetta - a throwback to the Italian restaurant that first sparked his passion for becoming a chef.

Find his recipe below, it’s the perfect one to enjoy before summer is no more! Biggest thanks for being part of our campaign.

Ingredients:

· 2 slices of sourdough
· Drizzle of Mellow Yellow cold pressed rapeseed oil
· 1 burrata
· 200g sliced tomatoes (2 small tomatoes, 1 large beef steak tomato)
· Salt & pepper
· Drizzle of Balsamic Vinegar Dressing
· Fresh basil leaves

Method:

· Drizzle the sourdough with the oil and salt & pepper and heat in a dry pan until golden and toasted.
· Place on a plate and place the sliced tomatoes on top. Season generously.
· Slice the burrata down the middle and place each half on top of the toasts.
· Drizzle with Mellow Yellow cold pressed rapeseed oil, season again, drizzle over the Balsamic Vinegar dressing and finish with a few basil leaves.





24/09/2026

A smoked haddock salad that bridges the seasons beautifully: light enough for late summer, comforting enough for early autumn. This complete, nourishing bowl comes together in just 20 minutes, powered by our Mellow Yellow cold‑pressed rapeseed oil & a hit of Honey & Mustard dressing for an instant, tangy flavour.

Healthy, balanced and bright…it’s exactly what we want to eat right now.

👉Pick up a bottle of our Mellow Yellow cold pressed rapeseed oil from , , , , & independent stockists (you’ll find our Honey & Mustard dressing at Sainsbury’s , Ocado & Waitrose) and give this delicious recipe a go. 👇

Ingredients:
- 300g smoked haddock (skin removed)
- 1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
- 400g new potatoes (halved or quartered and boiled)
- 1 little gem lettuce (chopped)
- Half a yellow pepper (deseeded and chopped)
- Handful small heritage plum tomatoes (halved)
- 3 tbsp Mellow Yellow Honey and Mustard Dressing
- Handful fresh chives (finely chopped)
- Salt & freshly ground black pepper

Method:
1) To poach the haddock, use sauté or frying pan with a lid. Place in a medium heat and add 2 tbsp of water and 1 tbsp mellow yellow cold pressed rapeseed oil, season with salt and pepper. Add the haddock and season the top of the fish with salt and pepper. Put the lid on and it will only take around 6 to 8 minutes to poach on a medium heat. The flesh will be opaque when it is cooked through. Place on a plate to cool.

2) To construct the salad, take a large bowl and add the little gem lettuce first, followed by the boiled new potatoes, the yellow pepper, the heritage tomatoes, the smoked haddock (broken into chunks) and then a generous drizzle of Mellow Yellow Honey and Mustard dressing.

3) Finish with a generous sprinkle of chives.




24/09/2026

A smoked haddock salad that bridges the seasons beautifully - light enough for late summer, comforting enough for early autumn. This complete, nourishing bowl comes together in just 20 minutes, powered by our Mellow Yellow cold‑pressed rapeseed oil for natural goodness and a hit of Honey & Mustard dressing that adds instant, tangy flavour.

Healthy, balanced and bright…it's exactly what we want to eat right now.

👉Pick up a bottle of our Mellow Yellow cold pressed rapeseed oil from Waitrose & Partners , Sainsbury's , Ocado , Co-op , BoothsCountry & independent stockists (you'll find our Honey & Mustard dressing at Sainsbury's , Ocado & Waitrose & Partners and give this delicious recipe a go. 👇

Ingredients:

300g smoked haddock (skin removed)
1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
400g new potatoes (halved or quartered and boiled)
1 little gem lettuce (chopped)
Half a yellow pepper (deseeded and chopped)
Handful small heritage plum tomatoes (halved)
3 tbsp Mellow Yellow Honey and Mustard Dressing
Handful fresh chives (finely chopped)
Salt & freshly ground black pepper

1) To poach the haddock, use sauté or frying pan with a lid. Place in a medium heat and add 2 tbsp of water and 1 tbsp mellow yellow cold pressed rapeseed oil, season with salt and pepper. Add the haddock and season the top of the fish with salt and pepper. Put the lid on and it will only take around 6 to 8 minutes to poach on a medium heat. The flesh will be opaque when it is cooked through. Place on a plate to cool.

2) To construct the salad, take a large bowl and add the little gem lettuce first, followed by the boiled new potatoes, the yellow pepper, the heritage tomatoes, the smoked haddock (broken into chunks) and then a generous drizzle of Mellow Yellow Honey and Mustard dressing.

3) Finish with a generous sprinkle of chives.

Address

Bottom Farm, Hargrave
Wellingborough
NN69BP

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Telephone

+441933622809

Website

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