About
Built around how the kitchen runs.
Produce Network is a London produce supplier built for the city's restaurants, dark kitchens, hotels and catering teams. Produce is bought at New Covent Garden Market and checked against the approved spec before it leaves. The job is supply a kitchen can plan around: one approved spec to every site, delivery before service, plain pricing held for the period, and one record that matches the invoice.
The problem
Most produce supply is built around the supplier, not the kitchen.
A lot of produce supply is shaped around what suits the supplier: a vague morning window, a price that moves without notice, a quiet substitution, and a problem the kitchen hears about only when it reaches the pass. The cost lands on the operations team, who spend the day managing supply instead of running service. Produce Network is built to take that friction out.
The operating model
One spec, one delivery before service, one record.
The model is narrow on purpose. Produce is bought at New Covent Garden Market, run overnight, and held to one chef-defined spec across every site — set once, then checked on every order.
Sourced at New Covent Garden Market
Produce is bought at New Covent Garden Market and checked against the approved spec before it leaves, so what is loaded is what was asked for — not a near-enough substitute.
Delivered before service
The order is delivered to a contracted 02:00–06:00 window, six days a week, so produce is in the walk-in before the team arrives, not arriving against breakfast prep.
Held to one approved spec
One chef-defined spec carries the product, the count, the grade and the source per line. It is set once with the chef and held on every order, so the same line arrives the same way at each site.
Capacity taken on with discipline
Accounts are taken on only where the route and the spec can be held, rather than oversold. A short is owned with the reason on the record, never swapped without a call.
The process
Six stages of controlled supply.
Each stage is built to remove a point of failure before it reaches service.
Clean order intake
Clear pack sizes, consistent naming and a known swap rule per line. When the order is clean at intake, every step after it is calmer.
Disciplined buying
Tight spec at the market, a pre-agreed alternate per line, and a fast call when supply moves. Nothing is swapped silently.
Quality checked before dispatch
Produce is inspected against the written spec before it is loaded. A reject-and-replace decision is made early, at the market, not at the door.
Built overnight, delivered before service
Picked overnight, packed stable, and loaded to the drop order so the run lands to a contracted window in the right sequence, before service.
Told before the pass
A short or a change is flagged before the van loads, with the kitchen, not after it reaches service. The decision is made with the kitchen, not for it.
One record on the back end
One statement per site, each invoice already matched to the order and the proof of delivery, with credits applied to it rather than chased across email.
What it is for
A supply relationship that runs quietly.
Fewer surprises at prep. Fewer "what happened" calls. Less waste, less time chasing a credit, and a finance team that is not reconciling a moving line. The point of the model is the quiet: supply that is one less thing the kitchen has to manage.
The same discipline runs the contracted delivery before service to every site, and is built for multi-site restaurant groups.
The entity
Who you are dealing with.
Produce Network Limited
Arch 71, Cellini Street, New Covent Garden Market, London, Greater London, SW8 5PP
Registered in England and Wales. Companies House number 16494340.
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Next: how Produce Network works, pricing for London restaurant groups, or contact the network.