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Wholesale fruit & veg · New Covent Garden Market · London

Fruit & veg, wholesale.
On your dock by 06:00.

Order after service, by 23:00. We buy on the market floor from midnight and it's on your dock between 02:00 and 06:00 — at the price you already agreed.

Your kitchen sleeps. We don't.
  • Price locked in writing
  • No minimums, no deposit
  • Window on the record
Send one invoice WhatsApp the night deskWe benchmark your top lines like-for-like. Reply inside the hour, 24/6.
A row of white refrigerated vans at a lit loading dock at night, crates of vine tomatoes and herbs on pallets in front and a forklift loading
In UK season · SeptemberLondon --:--

20 of 32 lines in UK season this month

  • BlackberriesUK · in season
  • Butternut squashUK · in season
  • ChanterellesUK · in season
  • Courgette flowersUK · in season
  • Fennel bulbUK · in season
  • PlumsUK · in season
and 14 more this monthSeasonal calendar →
Tonight, on the clock · London—Last night, on the record →

23:00 cut-off · 00:00 market floor · 02:00–06:00 contracted window · 07:00 service

In one line

We're a members' wholesale fruit and vegetable supplier for London restaurants, hotels, dark kitchens and catering teams. Members order from an account-specific, price-locked list; we buy each morning at New Covent Garden Market and deliver across London in a contracted 02:00–06:00 window, Monday to Saturday; order, delivery note and invoice match line for line on standard 30-day trade terms.

Arch 71, Cellini Street, New Covent Garden Market, London SW8 5PP · Produce Network Limited · Company no. 16494340

6Delivery days a week, Monday to Saturday
23:00Order cut-off, after service the night before
1,230Lines, each with a price that's held
<1hTo a human reply, 24/6Operating facts; the line count is self-reported · reviewed Aug 2026 · how we count
One night, start to finish23:00Cut-off00:00Market02–06Drop07:00ServiceDay 30Statement
23:00 · Cut-off

You send a list. Not a request.

Ordering wholesale produce by app or WhatsApp, against an account-specific price-locked list.

Place the order after service, when the covers are known, against your price-locked list — by app, email or WhatsApp, before 23:00. The order is the contract. Every line already has a price. Nothing to negotiate, nothing to guess.

Order · confirmed 22:41 · exampleConfirmed
Vine tomatoes 5kg × 4locked
Flat-leaf parsley × 12locked
Unsalted butter 250g × 20locked
Girolles 1kg × 2seasonal · to grade
Every line priced before you pressed send0 surprises
00:00 · Market floor

We buy it while you're asleep.

Daily buying at New Covent Garden Market, Nine Elms — fresh fruit and vegetables checked line by line for restaurant service.

Arch 71, New Covent Garden Market, Nine Elms. On the floor every morning, six days a week — not a depot, not a catalogue. Ripeness, size and condition checked line by line against what a pass actually needs. Dairy and leaves into the cold chain the moment they're paid for, and logged until your door.

A buyer crouched among crates of vine tomatoes, courgettes and aubergines on a wholesale market floor at night, checking a tomato with a bunch of parsley in hand
Goods in · 01:20 · exampleChecked
Vine tomatoes — ripeness, firmnesspass
Parsley — leaf, stem, no wiltpass
Butter — probe 3.1 °Cpass
Girolles — none at gradeblocked
A short is not hidden and not swapped without a call.told · credited · re-sourced
02:00–06:00 · Contracted window

On the dock before prep. In writing.

Overnight restaurant produce delivery across London in a contracted 02:00–06:00 window, Monday to Saturday.

Not "morning". Not "AM". A contracted window, 02:00 to 06:00, set per site and held six days a week. Signed, cold-logged and photographed at the door, against the order, so the cold chain is on the record. Miss the window and the timing sits against the written terms of your account — GPS and proof of delivery, not a promise on a phone call.

A delivery note being signed at a kitchen back door before dawn, with a probe thermometer resting in a crate of vine tomatoes and salad leaves
Drop · door-scan 04:58 · exampleSigned
Window02:00–06:00
Arrived · signed · photo04:58
Temperature logged at the door3.4 °C
Checked against order3 of 3 lines
Girolles (blocked at market)not charged
If the window is missedtiming on the record
07:00 · Service

Nobody's chasing a van.

Consistent spec for restaurant groups, hotels, dark kitchens and catering teams — every site, every morning.

Your team starts settled. Same spec at every site, so no one is refereeing a tomato argument across the group at 07:00. Delivery isn't logistics. It's service protection.

What the chef sees · exampleSettled
Prep list rewritten around a missing dropno
Sub discovered on the doorno
Price different from the one agreedno
Not bigger or loudermore controlled
Day 30 · Statement

The invoice already matches.

Order, delivery note and invoice matched line for line, on standard 30-day trade terms.

The proof of delivery is matched to the order at the door, a credit is raised against it when a line is short, and the statement is consolidated from it. One record, three views. Consolidated 30-day credit, set with your finance director. Month-end reconciles in an afternoon, not a week.

Statement · 30-day terms · exampleMatched
Ordermatched
Delivery notematched
Invoicematched
In dispute0 lines
Settlednothing to query
The order is the contract

One drop. Seven records. Nothing from memory.

Every delivery leaves a trail a finance director can follow without phoning a chef.

  1. 22:41Order placedAgainst your price-locked list, after service
  2. 22:43ConfirmedSame evening, line by line
  3. 00:30BoughtMarket floor, spec checked
  4. 01:40LoadedCold-logged, van GPS-tracked
  5. 04:58On the dockSigned · temperature · photo
  6. 05:10Short line?Told before the van loads · credit raised · new source locked
  7. Day 30MatchedOrder · delivery note · invoice · one statement

Times illustrative; the records are not. How it works, in full →

On the record

Every drop, every night. The record, in the shape it publishes.

Three records, with the denominator shown, the definition linked and nothing rounded up. The figures below are sample data until the nightly feed is wired — the shape is what ships. Competitors call this confidential; we call it the product.

Sample data · live feed replaces thisupdated 07:40 · Thu 3 Sept · sample
Record 01 · Last night

Every drop, signed at the door.

Drops inside the contracted 02:00–06:00 window, first and last door-scan, shorts and the credits raised for them, the probe range at the door.

night of Wed 2 Sept
27of 27drops inside the 02:00–06:00 windowsigned at the door
02:23first door-scanearliest signature
05:31last door-scanlatest signature
0short lines0 credits raised
2.2–4.0°Cprobe range at the doorall drops
459lines delivered30 nights: 776 of 780 in window (99.5%)
30 nights · drops per nightHover or tab across a night
  • In the window
  • Late
When the van arrivesDoor-scan time, all drops, last 30 nights

Definition: a drop is on time when it is signed at the door inside the contracted 02:00–06:00 window; probe readings are taken at the door; every short is logged against the order and a credit raised. The figures above are sample data in that shape, not a measured record. Method

Record 02 · Market index

The market moved. Your price didn't.

Week-on-week movement in what we pay at the market for the highest-volume lines, published as an index. Direction and percentage only — never a price, never a margin.

week of Mon 31 Aug
Eight weeks · buying-cost indexWeek of 13 Jul 2026 = 100
  • Market index
  • Your locked price · 100
This week
98.4-1.6% vs base · +1.8% w/w
8-week high
102.1week of 27 Jul
8-week low
96.6week of 24 Aug
This week's moversTop lines by week-on-week change
Linew/w8 wkTrend
Lemons17.9%+5.5%
Free-range eggs11.2%-6.4%
Cucumber10.6%+22.6%
Chestnut mushrooms6.1%-16.6%
Vine tomatoes5.3%-7.2%
Courgettes4.6%-7.5%
Limes4.4%-34.4%
Unsalted butter4.3%+12.0%
Flat-leaf parsley4.0%-13.4%
Banana shallots2.7%+1.9%
Cos lettuce1.5%+13.5%
Baby spinach0.5%+10.6%

Index = unweighted mean of week-on-week movement in Produce Network's own buying cost across the highest-volume lines, base week shown. A member's locked price does not move with it inside the agreed period; if a line has to move, you are told in writing before it does. Five years of Defra data on the British season →

Record 03 · Provenance

11 growers. 5 countries. 62% British.

Country and region of origin for every line bought last night, from the pick sheet. Published every morning.

night of Wed 2 Sept · 412 lines
Lines by country of originLast night · hover for regions
  • United KingdomKent · Lincolnshire · Vale of Evesham · Cambridgeshire
  • SpainMurcia · Almería
  • NetherlandsWestland
  • FranceBrittany · Loire
  • ItalySicily
British share · 12 weeksShare of lines bought from UK growers

Country and region of origin is published per line; grower and certification sit on your price-locked list. Seasonal provenance →

The list

1,230 lines.
One price each. Held.

The wholesale produce catalogue for London kitchens: fresh produce, fruit, salads and herbs, mushrooms, dairy and eggs, plant-based, beverages, bakery, pantry and grocery.

Not a generic catalogue. Your account gets its own list — product, count, grade and source set once with the chef, then locked. Everything below rides on one order, one drop, one invoice.

This week's menu
  • 478Pantry & grocery
  • 279Fresh produce
  • 139Dairy & eggs
  • 120Beverages
  • 89Fresh fruit
  • 55Salads & herbs
  • 31Plant-based
  • 24Mushrooms
  • 15Bakery
  • By arrangementMeat · poultry · fish
Line counts from the current catalogue, September 2026. Wild and short-season lines are flagged when available and blocked when not — never substituted.
Them / us

Seven things that go wrong every week. Crossed out.

How Produce Network compares with a standard London wholesale produce supplier.

AreaThe standardProduce Network
ListOne catalogue for everyone. Prices follow the market.Your list. Your prices. Locked in advance, held.
Delivery"Sometime in the morning." Van arrives mid-prep.02:00–06:00, contracted. GPS and POD on the record.
PaperworkInvoice turns up later. Reconciled from memory.Order, note and invoice — one record, matched line for line.
ShortagesSwapped at the depot. Found on the door.Logged, assigned to a named person, owned to resolution.
PriceQuoted week to week. Renegotiated by a rep.Agreed up front. You're told before it moves. It rarely does.
TermsWhatever the rep agreed with whoever answered.Standard 30-day trade terms. Set once, at setup.
SwitchingHard cutover. The kitchen carries the risk.We run beside your supplier first. Take over once it's held. How switching works →
Four kitchens

Most produce supply is built around the supplier. This is built around the kitchen.

Four shapes of London kitchen, four versions of the same problem, one operating standard.

01 · Hotels

Boutique hotel group

ProblemSeveral London properties, each with its own suppliers and its own morning.

FixOne consolidated account and a coordinated delivery window per property.

Read the scenario02 · Groups

Casual-dining group

ProblemOpening fast; pricing negotiated site by site; no stable cost base for investor reporting.

FixA held price and a portable spec that travels to each new site as it opens.

Read the scenario03 · Fine dining

Fine-dining kitchen

ProblemCentral London, many specialist suppliers, substitutions found on the door.

FixOne price-locked list and a named swap rule — nothing changes without a call.

Read the scenario04 · Independents

Owner-run bistro

ProblemOne site, one person; every supplier issue lands on them at 07:00.

FixOrdering after service and a delivery before 06:00. No minimums.

Read the scenario
Switching supplier

A problem shows up on a spare order. Never on the one you're cooking from.

No fixed rush and no gap. The new line runs beside the incumbent first, on your own lines, and takes over site by site only once it has held.

Why kitchens switch
  1. Step 1 · 20 minutes

    Scope

    A 20-minute review of sites and spec, with a price in writing before anything changes.

    5 lines matched on the spec sheet — product, count, grade, source
  2. Step 2 · one cycle

    Run side by side

    The new line runs beside your current supplier, matched on five lines for one cycle, checked drop against drop before anything is cancelled.

    Incumbent still delivering · nothing cancelled
  3. Step 3 · site by site

    Take over

    Only once it has held. The incumbent notice goes after the first matched paperwork cycle — invoice, order and proof of delivery reconciled — so no site opens without produce.

    Notice sent after the paperwork matches
Said at the pass

What the pass says after the switch.

Same spec lands the same way at every site — my Soho kitchen and my Shoreditch kitchen get an identical tomato. I stopped refereeing that argument at 07:00.
Group executive chef, 6-site London group
It arrives before we do. I have not rewritten a prep list around a missing delivery since we switched.
Head chef, independent restaurant, central London
One statement, every invoice already matched to the delivery. Month-end reconciles in an afternoon, not a week.
Finance director, multi-site London group
The price I agreed is the price on the invoice. No market-day surprises.
Owner, neighbourhood restaurant, London

No named clients, by choice — naming kitchens only helps competitors target them. References are shared privately, on request.

Accounts

Three shapes. One standard.

Wholesale produce accounts and pricing for single restaurants, multi-site groups and named-contact accounts.

The spec is set with the chef, the window is contracted, the invoice matches. That never changes. Only the shape of the account does.

01

Single site

One London kitchen · one list

One spec, one window before service, one invoice on 30-day terms.

  • No minimums
  • Tier confirmed inside five working days
02 · most groups

Multi-site

Restaurants, dark kitchens, hotels, caterers · one ops team

Same spec to every site. A window per site. One consolidated statement to the finance director.

  • One list carried to each new site as it opens
  • New kitchen runs to the same lines from its first order
03

Named

Groups that want one person owning the account

A named contact on the spec, the window and the statement. Same discipline underneath.

  • Issues owned end to end
  • Same operational standard

Pricing is agreed at account setup with your figures, written down before the first order, and held for the agreed period. No minimums. You are told before anything moves.

Where the vans go

Across London, before the area wakes.

Six mornings a week the rounds run into the kitchens of Soho, Mayfair, Shoreditch and Covent Garden — and across the rest of London on the same contracted 02:00–06:00 window, set per site.

  • SohoLate service, early prep — the round's first drops.
  • MayfairHotels and fine dining on one window per property.
  • ShoreditchGroups and dark kitchens; same spec at every site.
  • Covent GardenA short run from the market floor at that hour.

Areas we cover →

Check your postcode

London rounds, Monday to Saturday, 02:00–06:00.

schematic · not to scale
For the finance director

One statement. Credits applied, not chased.

30-day credit on approved memberships, no deposit. One statement per site, weekly or monthly as the finance director chooses, on 30-day terms from the invoice date. A short is raised against the order and the credit is applied to the statement.

Credit
30 days from invoice date, no deposit, agreed with the finance director at setup.
Statement
One per site, consolidated for a group — weekly or monthly, your choice.
Price
Written down before the first order, held for the agreed pricing period, written notice before it moves.
Credits
Raised against the order at the door; applied to the statement, never a phone call.
Membership check
Business details, sites, contacts and payment setup — reviewed before ordering opens.

30-day credit terms

Statement · exampleMulti-site group · 3 sites · September
Matched
SiteDropsIn windowShortsCreditsNet
Soho26261−1 linematched
Shoreditch26260—matched
Mayfair25252−2 linesmatched
Group77773applied30-day terms

Every line on the statement points back to an order, a delivery note and a photo at the door. Reconcile in an afternoon.

Due diligence

What procurement asks for. Ready before they ask.

  • Registered food businessRegistered with the local authority for Arch 71, New Covent Garden Market. Registration details on request.
  • HACCP-based food safety systemA food safety management system based on HACCP principles, as required of every food business in the UK. Plan available on request.
  • Cold chain on the recordTemperature logged and a photo taken at the door — market to bench, every drop.
  • Proof of deliveryGPS-tracked, signed at the door, matched to the order; shorts logged and credited against it.
  • Provenance per lineCountry and region of origin published per line; grower and certification on your price-locked list.
  • Published methodEvery figure on this site carries its definition and review date. Not independently audited — and we say so.

Supplier questionnaire? Send it with your invoice and we'll return it completed. How every number is sourced →

The rules

Ten things we'll say before you ask.

Frequently asked questions about wholesale produce supply, delivery and pricing in London. Short answers; anything longer, the night desk answers WhatsApp inside the hour, 24/6.

Fruit, vegetables, herbs and leaves, dairy and eggs, pantry, and specialist seasonal lines. 1,230 lines today. Each member orders from their own account-specific list, prices agreed in advance and held.

Across London, Monday to Saturday. Bought fresh at New Covent Garden Market each morning, delivered to a contracted 02:00–06:00 window. GPS-tracked and signed at the door; a missed window is held to the written terms of your account.

London restaurants, hotels and catering companies that want the same quality every time, a price they agreed, and produce on the dock before service. Groups of 2 to 20 sites are the centre of it.

Apply with your kitchen and volumes. Approved, we build your list — prices locked. Order by app, email or WhatsApp after service, receive before it, and get an order, delivery note and invoice that match line for line.

We run beside your current supplier first — five lines, one cycle. We take over only once it has held, site by site for a group. Notice to the old supplier goes after that first matched cycle. Nothing opens without produce.

Yes. One price-locked list is set with the group and carried to each new site as it opens, so a new kitchen runs to the same lines from its first order.

Like-for-like against the market: wholesale rates on the lines you actually buy, locked and held. The honest test is your own numbers — send us a recent invoice and we benchmark your top lines against what you pay now.

A short is not hidden and not swapped without a call. It is logged against the order, the kitchen is told before the van loads, a credit is raised, and a new source is locked. Wild and short-season lines are flagged when available and blocked when not.

Prices are account-specific, agreed in advance, then held for the agreed period. If a line has to move, you're told before it does — never at invoice time. Standard 30-day trade terms.

Only from our own operating record, never from testimonials. 6: delivery days a week, Monday to Saturday. 23:00: the order cut-off, after which the night's buying is set. 1,230: lines on the price-locked list, counted from the current catalogue — run the catalogue build and it prints the derivation. Under an hour: a new request answered within the hour, read from the message log on the account inbox and WhatsApp Business, around the clock six days a week (closed Saturday 12:00 to Sunday 18:00). Two figures this page used to carry — kitchens supplied, and the share of drops inside the window — are withheld until they can be derived from a logged record. Nothing counts them today, and a figure without a derivation is not a figure. They return with their definition printed beside them. Last reviewed August 2026. Full method →

The Market Journal

Written from the market floor, for operators.

All 25 entries
Kitchen operations · 3 Aug 2026

The Hotel Breakfast Produce Checklist

Breakfast consistency is settled long before the plate — in a line list nobody wrote down, a cover count nobody worked out, and a delivery nobody compared with the order. Here is the checklist for that: 7 steps, in the order the day runs them, and every one of them is work you can do in your own kitchen with the supplier you already have.

Read →Kitchen operations · 1 Aug 2026

How to Forecast Produce for Banqueting Volume

A function sheet already carries the confirmed covers, the menu and the service times before the event. Banqueting forecasting is the translation from covers to portions to order quantity, and it is worked from your own sheets rather than from anyone's benchmark.

Read →Kitchen operations · 1 Aug 2026

Planning Produce for an Event: The Ordering Timeline

A catering operation orders for the event, not the night, which makes the ordering timeline — not the order form — what decides whether an event runs short. Here is the method, worked backwards from the delivery window, and where every number it needs already sits in your own kitchen.

Read →Choosing & switching · 1 Aug 2026

What a Contract Caterer Should Require of a Produce Supplier

Approval is a decision about risk before it is one about price. Here is what a contract catering operation has to require of a produce supplier, what evidence to ask for, and the operational questions no certificate answers.

Read →
Sent to operators

Seasonal provenance, price movement, and how supply holds before service. Confirm by email; leave whenever you like.

Come and see

Bring one invoice.
We'll do the rest.

A senior member of the team comes to your kitchen — thirty minutes, no obligation. We benchmark your top lines against what you pay now and leave you a written, price-locked list. Ready to switch? We run beside your supplier first. No gap.

WhatsApp+44 7463 933636Emailorder@producenetwork.co.ukWhere we areArch 71, Cellini Street, New Covent Garden Market, SW8 5PP
A chef and a visitor going through a printed list at a stainless steel kitchen pass in daylight, a crate of vine tomatoes beside them

Book the visit

Pick a morning. We come to you, 30 minutes, any time from 03:00 — we confirm the time on WhatsApp.

Preferred morning
Invoice to benchmark

Optional here — if you skip the file, send it on WhatsApp after the visit is booked.

Pick a morning and a time. Or email the same request.