Powered by

Dream team

Sep 22, 2018 - The Daily Telegraph (London)

IN THE KITCHEN of the Marksman in Hackney, there is palpable excitement when a vegetable delivery arrives from Organiclea. `It's picked in the morning and delivered that evening,' says chef Tom Harris, `and is extraordinarily fresh compared with stuff we get from France or Italy, where it's been picked five days earlier, then left in a cold store before being brought to us.'

Organiclea, a workers' co-operative that grows food on the edge of Epping

Forest, on the very outskirts of Gre...