Team
Richard Walker Managing Director
“Lacking the talents to be a top chef the next best thing has to be running a business that supports chefs by supplying the best seasonal products available. The excitement surrounding the first availability of English asparagus and Alba white truffles makes it all worth while.”
Last Supper: "Can’t top my 40th birthday lunch cooked for friends and family by Toby Stuart and our very own Kevin Troy. An indulgent menu comprising of pork belly and scallops, pumpkin risotto with trompettes, duck with truffle mash and a superb fig dessert - all washed down with some great French wine I had been saving for the occasion."
Luke Winter Purchasing Manager
“I get to ‘shop’ for the best food in the world, in a company which is still small enough for me to see every item that passes through our doors.”
Last Supper: "Fruits de mer, cote de boeuf with chips and a green salad, a selection of perfect fruit then cheese. Had some spectacular meals over the years, but getting more and more into my own cooking and plain food as I get older."
Massimo Boari Operations Manager
“I have been working for WH since 2005, and the thing that I love most is working with individuals that have a truly religious passion for food. We’re a multi-cultural company that sources cutting-edge ingredients and wild products directly from the pickers. Here is the proof that food has a soul!”
Last Supper: "The best dish that I have ever had was a splendid and reassuringly welcoming Bouillabaisse had during a winter break in Moorish Marseille in 2001."
Bo French Finance Manager
“Before I joined Wild Harvest in 2008, I’d never thought that Saturday Kitchen would be my weekly must-see TV program!”
Last Supper: "I am still amazed by some dishes I tried in this year’s Taste of London festival, but one in particular stood out – Sumosan’s duck with buckwheat risotto."
Tim Lee Commercial Manager
“I've been involved within the foodservice industry for nearly 20 years now, but it wasn't until i joined Wild Harvest that I truly understood the definition of a "Foodie". The passion, enthusiasm and sheer knowledge of the team still amazes me daily. You cant help but become completely immersed in the culture! ”
Last Supper: "I remember my first tasting of white truffle at The Square. Phil Howard's Scottish langoustine tail, sautéed with Parmesan gnocchi and an emulsion of potato and truffle blew me away! The fact he ordered it for us! Well, what can I say...the man is a genius! "
About Us
Based in London's New Covent Garden Market, Wild Harvest supplies the very finest seasonal ingredients to top restaurants around the UK, backed up with uncompromising service and an understanding of fine dining needs.
Core to our offering is the specialist range of wild mushrooms, truffles, foie gras, fresh produce, meat and game, specialist flavourings and prime ingredients, sourced by our specialist buyers who work with a network of more than 100 growers and suppliers in the the UK, Europe, and around the World. In addition, we also supply high quality daily essentials such as butter, eggs, sugar, fruit and vegetables.
The range consists of approximately 800 products; availability changes daily and seasonally to ensure Wild Harvest supplies only the finest seasonal produce at all times.
Wild Harvest - passionate about quality.
“I depend on my vegetable supplier Wild Harvest. Their produce is second to none” - Tom Aikens
“An absolute Aladdin’s Cave for any serious foodie” - Gordon Ramsay
The Times, Sept 23, 2006.
