Partners & producers
Provenance with a name.
A wholesaler sends you a list. We send you the work of people we know: chefs, farmers and makers whose standards we've seen up close. These are the partners behind the boxes.
Brett Graham
& The Ledbury
Brett Graham is chef patron of two-Michelin-star The Ledbury, and the farmer of his own deer herd. His venison, raised for the table the way a chef would raise it, has been called "the Wagyu of venison." Through Opus it arrives butchered to your bespoke cuts, exclusively for the galleys we serve.
Our pastry programme is led by a former head pastry chef of The Ledbury and The Fat Duck. The same standards, boxed for sea.
See meat & game
Lake District
Farmers
Founded in 2009 to champion family-run fell farms through a quality-first, sustainable supply chain. Their Herdwick lamb, served in some of Britain's top Michelin kitchens, and heritage Belted Galloway beef come to Opus direct, and we're proud to be the only provisioner with access to it.
Norohy vanilla
Vanilla is the quiet workhorse of a pastry section, and origin changes everything. With Norohy we bring in fresh Tahitian and Madagascar pods at different profiles, so the vanilla matches the dish, not the other way round.
See pantry & specialist
The Rungis
market floor
Our sourcing base sits at Rungis, the largest fresh-food market in the world, where France's best growers, fishmongers and butchers sell before dawn. We're on the floor at 4am picking your order by hand: cherries from Provence, Label Rouge poultry, whole wild fish off the boat.
It's the same buying trip a three-star kitchen makes. The only difference is where we deliver it.
And the growers we know by name
Cook with the same suppliers.
Every partner on this page is one message away from your galley.