Natoora is committed to revolutionising the supply of fruit & vegetables in order to shape the future of food for the better. Natoora’s goal is to create a more meaningful and responsible food system that preserves the seed varieties, growing techniques and bold flavours that are threatened by modern industrial farming and supermarket culture.
By developing an innovative supply chain that sources high quality produce and can do so at volume, we are driving a dramatic shift in the food system that starts with restaurants but doesn't stop there.
Over 14 years ago, Joshua Applestone opened a small whole animal butcher shop selling organic and grass-fed meats in New York’s Hudson Valley with his wife, Jessica. The store sparked a national movement. In the ensuing years, similar custom-cut shops, many helmed by butchers Applestone inspired or trained, have partnered with local farmers and opened all across USA as consumers have become more educated about the origins of their meat.
Josh will be joining the PX+ team and partnering with Iltud Dunsford for a weekend full carcas exposé.
Neal’s Yard Dairy selects, matures and sells farmhouse cheese from the UK and Ireland, working with about 40 cheesemakers. Their primary goal is to provide a link between the cheesemakers who supply them and their customers. The team at Neals Yard visit with their cheesemakers on a regular basis - sometimes weekly, oftentimes monthly. With the belief that the time and energy they invest in understanding cheesemaking, selection and maturation gives them the necessary experience to source much of the best cheese available in the UK and Ireland.
Fen Farm farming style is low intensity with their cows under no pressure to give unsustainable amounts of milk.This forward thinking approach is matched with the belief that the very best raw milk comes from grass, hay and forage fed cows. This is our aim for the very near future. Fen Farm are rapidly changing their raw milk herd away from the industry led, high yielding, stressed out type, to a more peace loving, relaxed type of beast.
Having mastered the art of bread and pastries, the Pump Street team have turned their all-consuming focus on the quality of chocolate. Along with only a few other UK producers, they are making small batch, handmade chocolate from beans imported directly to them from family farms and cooperatives around the world.
Rubies in the Rubble make condiments with a conscience. Making their delicious range of award-winning relishes, ketchups and mayo sustainably, from ingredients that would otherwise go to waste, often for simply being the wrong shape, size or colour. During PX+ Rubies in the Rubble will be launching their new Tomato Ketchup, along with their aptly named late night stop 'Are You Wasted?'
Everything in this world ferments! In her work, Kathe Kazcmazyk aims at providing us humans with the means and resources to become comfortable with the teeming, ever vast bacterial world around us. Kathe believes in the link between today's food and that of our ancient traditions. (Re)defining fermentation across the board, Kathe’s mission is to help us form a better understanding of ourselves; where we come from and where we are going. Only then can we start seeing a world much larger than ourselves.
British pulse heroes, Nick Saltmarsh, Josiah Meldrum and William Hudson founded Hodmedod in 2012 to supply beans, pulses, seeds and grains, all grown on British farms.
Working with farms to source a range of top quality ingredients and delicious foods, this team are particularly interested in searching out less well-known foods, like the fava bean – grown in Britain since the Iron Age but now almost forgotten – along with black badger peas.
As suppliers to the hospitality industry for well over a decade, Jane + Ian understand the importance of service - it is the one thing that underpins the hospitality business after all. From tailor-made uniforms and bespoke hand-blown candle holders to personalised packaging and everything else in between, McAra product-sourcing expertise is second to none.
Illtud Dunsford is not only an award-winning Charcutier and a Nuffield scholar, he is committed to and passionate about conscious food production. His ethos draws on family traditions of livestock rearing and the processing of meat products. Recently made chairman of the Slow Food Movement in Wales, Illtud is committed to teaching British chefs how to create charcuterie of the highest quality.
Flying Fish has been supplying the best seafood in the British Isles to the UK’s best chefs since 2006. Founder, John Godden, has been in the business for nearly two decades, and set up Flying Fish when he moved to Cornwall to be closer to the source of the UK’s best seafood. Thanks to hard work and hard-won expertise, Flying Fish has grown into a company trusted by many Michelin-starred chefs and restaurants.
Ren’s knowledge and passion for Indian food was always well-known to her family and friends, but her culinary reputation grew rapidly when Ren’s Kitchen was born in the summer of 2004.
Ren will be stocking our larders full of the finest dry goods and spices, all inspired by her passion of Indian cooking.
The Wild Room is a produce supplier specialising in wild mushrooms, fresh truffles and foraged produce.
Founded in 2017 by Mike de Stroumillo, or ‘Mushroom Mike’ as many of the industry know him, The Wild Room are dedicated to sourcing the finest of produce from both the U.K. and further afield.
Passionate about health, wellbeing and our wider environmental impact, we very much look forward to sharing knowledge, ideas and flavour with Mike and his team this August.
Lake District Farmers supply premium quality, breed-specific meat products, direct to fine dining establishments throughout the UK. Providing customers with the full supply chain history, whilst supporting the farmers and their local community within the Lake District.
LDF work with fifty enthusiastic local farmers who have invested in a unique breeding programme to produce the finest meat the region has to offer.
The pioneering founders of Mockmill are supporting PX+ Festival with a belief that everyone should enjoy the exceptional taste and health benefits of freshly milled flour. Not only flour, Paul and Wolfgang are very passionate that chefs learn how this tool can be of huge benefit every kitchen - freshly stone ground spices, seasonings, pulses, and much more.
Founded in Berlin in 2012, Quandoo is quickly growing into one of the world's leading restaurant reservation platforms, having seated millions of diners around the world, in thousands of restaurants. Quandoo are dedicated to connecting guests with an array of dining experiences, from Michelin-starred restaurants to local favourites.
They equip restaurateurs with an industry-leading reservation management system, which supports restaurants in driving performance and engagement, providing guests with a perfect dining experience. Quandoo are providing the reservation system for all of our ticketed experiences at PX+ Festival.
Dedicated to the supply of catering infrastructure with more than 25 years of experience supplying temporary and permanent kitchens around the world, PKL is on hand to help.
“After supporting the event industry for nearly 30 years, we are excited by this new opportunity to have the chance to support and give back to the hospitality industry”.
Cornish Pilchards (Sardines) from Newly stiff with rigour... Called by the Flying Fish team 'stiff alive’!