Carrots
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Eat them raw, roasted, boiled or steamed. We choose our carrots for their taste, not for length or shape.
Savoy Cabbage
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Dark green with heavy leaves and a strong flavour. Great in hearty soups or chopped up into a simple stir fry
cooking weekend
Join us for a Riverford Cooks weekend in Devon on Friday 17th-Sunday 19th September. We're getting together for a residential weekend of cooking and eating.



