Holloway Market Garden

Holloway Market Garden began as a quarter-acre plot behind a village cottage, where we grew more salad than our neighbours could eat and started leaving surplus on a honesty table by the gate. That table taught us something simple: people crave flavour, seasonality, and trust. Within a decade we had expanded across rented Herefordshire fields, converted fully to organic certification, and built a business that feeds local shops without a single air-freighted crate.

Herefordshire soil is deep and forgiving when treated with respect. We feed the land with compost made on site, rotate crops to break pest cycles, and accept that weeds must be pulled by hand rather than sprayed away. Our polytunnels extend the shoulder seasons; our open fields deliver the heart of summer and autumn. We grow for taste first — heritage varieties, mixed leaves, roots that sweeten after frost, and fruit picked ripe rather than hard for travel.

Harvest begins at dawn when leaves are crisp and roots are cool. Everything is washed, chilled, and packed within hours. We do not warehouse produce in distant depots or chase year-round availability for its own sake. When courgettes finish, they finish; when kale returns, we celebrate. That honesty shapes how our customers cook and how we plan each year's seed order.

We share weekly crop sheets with shops, compost all green waste on site, and train apprentices who want to earn a living on small acreages without pretending organic work is easy.

Today Holloway supplies Maxwells with organic fruit and vegetables that never leave the county until they reach your door. We employ local pickers, train young growers, and open the garden occasionally so people see how their food is raised. Herefordshire is quiet farming country; we think its produce should speak loudly enough on the plate, season by season.

Values: Organic, seasonal, zero air miles