Our partners
Landrace Milling
Anna and Andrew Lowkes first crossed paths in 2016, when Anna was working at Lyle’s and Andrew was part of the wholesale team at Neal’s Yard Dairy. Their friendship grew out of a shared curiosity about food, farming and how the two connect.
When Andrew opened Landrace Bakery in Bath in 2019, just months before Anna opened Flor, they found themselves learning alongside one another and building relationships with grains, flours, millers and farmers. A trip together to Elmore Mountain Bread in Vermont, where Andrew ordered Landrace’s New American Stonemill, helped turn a long-held idea of working together into the relationship we have today between miller and baker.
Landrace has milled Quince’s flour since we opened. Andrew and his team mill it to order in Somerset and deliver it to us every fortnight. The grain is bought directly from farms they know and trust, giving us a connection right back to the variety of wheat, the farmer who grew it and the field it came from.
The flour changes throughout the year as different grains become available, and our baking changes with it. Rather than treating flour as a standard ingredient, we think of it as something living and responsive, and we adapt what we do to bring out the best in each batch.
Shrub Provisions
Shrub connects restaurants and kitchens with exceptional produce from small-scale British farms and growers. They work closely with both chefs and farmers, sourcing with the seasons and helping to build a food system in which great produce, responsible farming and fair relationships can exist together.
For us, Shrub opens up relationships with brilliant growers around the country and brings us ingredients at the point when they are at their best. What is available changes from week to week, and that's exactly how we like to cook. Rather than deciding on a menu and then looking for the ingredients, the produce arriving through Shrub can help guide what should be on it.
Neal’s Yard Dairy
Neal’s Yard Dairy has been part of Quince since we opened and is one of the relationships we value most. Through the Dairy, we work with some of Britain’s brilliant farmers and cheesemakers, including Geoff and his beautiful herd of Jersey cows at Ivy House Farm, who provide our milk and cream, and Cacklebean Farm in Gloucestershire, whose eggs we use throughout our baking.
We also work closely with the team at Neal’s Yard each week to choose cheeses that are tasting their best at that particular moment. Their knowledge of the farms, the makers and how each cheese develops through the seasons means there is always a story behind what ends up on our counter, shelves and menus.
What we particularly love about Neal’s Yard is the role they have played in supporting and sustaining British cheesemaking. Like us, their work is built around close relationships with producers, a deep knowledge of where food comes from and a belief that those relationships ultimately make the food better.
Food and Forest
Charles supplies us with the most delicious nuts you can find. Anna has worked with Charles for over 5 years, starting at Flor and then at The River Cafe. What is special about the team at Food and Forest is that they work with growers across Europe and England championing agroforestry practices that are good for both us and the planet (and produce the tastiest nuts). The best part is that every bit of their profit goes back into enriching the land and the very farms they work with. You’ll find their walnuts, hazelnuts, cobnuts and almonds throughout our menu all year round as we love them so much!
Maynards
Situated in the village of Ticehurst, East Sussex, Maynards Fruit Farm has been in the Maynard family since 1952 and has been one of the country’s longest running Pick Your Own farms.
Anna’s journey with Maynard’s began in 2015 during her time at Lyles; it was a connection sparked by James Lowe, the owner of Lyles who had been visiting the farm to pick for Lyles since the restaurant’s opening. Anna has religiously picked her fruit at Maynards ever since, her cooking mirroring the rhythm of the farm through the seasons – from blackcurrant leaves to strawberries in the summer, to tayberries and the currants and then all the wonderful apples, pears and plums in the cooler months. This farm holds an incredibly special place in Anna’s heart.
Allpress
Quince just wouldn’t be the same without our Allpress community!
Allpress Dalston are our coffee partners and together we have been able to learn and develop our skills and tools to ensure we can provide everyone with quality specialty coffee every day. Our house espresso blend is the Good Brew blend of beans from Brazil and Ethiopia. Allpress work with a select number of farms, some of whom they have had working relationships with for almost 30 years. These long and solid relationships have allowed Allpress to ensure economic and ecological sustainability for their farmers, their business and their customers.
Flourish Produce
Flourish is a regenerative farm in Cambridgeshire growing an extraordinary range of vegetables, fruit, herbs and flowers. Their approach starts with the health of the soil and a belief that farming with nature produces food that is better for the land and more delicious to eat.
We love working with Calixta and her team because what arrives from the farm changes constantly through the year. Their produce gives us the freedom to respond to the seasons and often becomes the starting point for what we cook and bake. From the first tender leaves and herbs of spring through to tomatoes, courgettes, squash and roots later in the year, the farm helps shape our menus at both Quince Bakery and Clementine.
Two Fields olive oil
Two Fields is the result of a deep commitment to regeneration and biodiversity on a family farm in Zakros, eastern Crete. From nurturing the soil and trees to hand-picking and pressing the olives, Harry, Will and their family produce their own estate olive oil.
Alongside their own oil, they have created a collective of small-scale olive growers across the region, sharing knowledge and resources around organic and regenerative farming while providing fair livelihoods for farming families. By working together, they hope to protect the land, farming traditions and future of this historic olive-growing region for generations to come.
We use Two Fields olive oil throughout the kitchens at Quince Bakery and Clementine, from our savoury bakes and cooking to roasting the granola.