If you cook for other people for a living, you already know that the oil you finish a dish with is doing more work than most of the ingredients under it.

What we can do

• Larger formats where the producer offers them.
• Repeat orders on a schedule, so you are not reordering the week you run out.
• Tasting samples before you commit a menu to a bottle.

How to start

Write to us through the contact page with what you serve, roughly how much you get through in a month, and where you are. We will come back with what we can source and what it costs.

We are a small shop, so we would rather do this properly for a few kitchens than badly for many.