How to order, and the terms
The harvest and the catch do not sit in a warehouse — they come to order. That is why the rhythm looks like this: no waste, no standing cold storage.
How to order
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1. Tell us what you need, or browse the catalogue
Download the current price list or tell us what your kitchen needs. We combine produce from several producers into one order.
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2. Order on invoice
Business prices are 0 % VAT. As an invoicing customer you get a single combined invoice, net 14 days.
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3. Collect or agree on delivery
Collect the batch from a pickup point or agree on delivery to the kitchen. You get a pickup code and the time the batch is there.
Pack sizes and terms
- Pack sizes
- Standard professional-kitchen sizes are 5 kg frozen and 2.5–3 kg fresh. Tell us which size suits you and we will pack accordingly.
- Invoicing
- One combined invoice per order, net 14 or 30 days. The invoice carries a reference number and a line-by-line breakdown.
- VAT
- Prices are 0 % VAT. You report the VAT in your own accounts.
- Traceability
- Every batch carries the producer, the catch or picking site and the date. The details appear on the invoice lines.
Price list and product catalogue
Download an up-to-date, on-brand PDF of the wholesale range — prices at 0% VAT.
Download price list (PDF)Recipes for professional kitchens
Ready 30- and 100-portion recipe templates built on wild and local ingredients: portion sizes, batch notes, and for every ingredient the season status and wholesale price at 0 % VAT.
Browse recipes