There are a lot of farmers, producers and suppliers out there; some good, some not-so-good… and some great (they’re the ones we look for).
Before we start working with a new supplier, they must go through a tough process of vetting to make sure they meet our high standards for quality and sustainability. It’s also really important that they share our values.
We’ve built long-term relationships with over 50 trusted suppliers from the UK and beyond. Our Food team regularly visit them to make sure they continue to meet our high standards, and to learn about new ingredients we could use in our recipes. Our success is theirs too – they’re part of the Gousto family.
Meat and poultry
We only use 100% British fresh meat in our recipes (and always will).
We do this for a number of reasons, but top of the list is quality; the UK produces some of the best beef, pork, lamb and chicken in the world.
Animal welfare is extremely important to us, which is why our poultry farmers adhere to the strictest, market-leading welfare programmes and our beef is sourced from passionate farmers in Northern Ireland. By buying British, we support our country’s farming industries, limit carbon emissions, and make sure our meat is traceable – so we always know exactly where it comes from.
On top of this, we also get our free-range eggs from a farmer in Lincolnshire.
Fish and seafood
We take great care to make sure all of our fish and seafood is responsibly sourced.
When it comes to fish, sustainable numbers, sourcing and catch methods are a key factor in choosing suppliers here at Gousto.
Our haddock and cod are MSC certified, guaranteeing that they’ve been sourced responsibly from a sustainable fishery. And our crab, from suppliers in Scotland, is painstakingly hand-picked.
When it comes to veg, we obsess about 3 things: seasonal produce, variety and freshness.
The UK has some fantastic seasonal vegetables. We take advantage of this, featuring recipes with British classics like cauliflower, green beans, salad potatoes and asparagus when they’re in season.
To make sure our menu has plenty of variety and each recipe is packed with goodness, we source a wide range of vegetables including firm favourites and specialist choices, from Romano peppers to pak choi, and Tenderstem® broccoli to baby kale.
We only use the freshest possible vegetables in our recipes. We do occasionally pre-prepare some vegetables for convenience – like our butternut squash, which we provide in cubes for some recipes (they can be a little troublesome to peel and chop).
Spices & store cupboard goods
These ingredients are the unsung heroes of many recipes – a sprinkle of spice here, a drizzle of mirin there… and we only use the best.
We’re able to use some of the best spices and cupboard goods around, thanks to the expert knowledge of our Food team, close relationships with trusted suppliers, and regular blind taste tests (which are definitely as fun as they sound).
When it comes to tinned tomatoes, nothing compares to the flavour of the Mediterranean. We get ours from Italy, from growers who’ve been around for three generations – which is plenty of time for them to prove they’re the best around.
To sweeten your sauces, glazes and marinades, we use honey comes from Hilltop, a small business in mid-Wales. They began when founder Scott started selling raw honey from the beehive in his parents’ garden to the local village shop.
We will always champion incredible British businesses where we can. That’s why, when cooking our recipes, you’ll probably spot the highest-quality, traditional chutneys and preserves from Tracklements, vegan Henderson’s Relish from Sheffield, or mouthwatering, roasty-toasty Manilife peanut butter in our boxes. If you’ve tried and loved any of these as much as we do, you can add them to your order in the Gousto Market.
And if we can’t find what we’re looking for, we make it ourselves. Our ras el hanout is a homemade blend of 14 different ingredients including cassia cinnamon, nutmeg and even rose petals. Our curry powder is home-blended too, with aromatic spices like fenugreek, cardamom and cloves.
Grains are an important part of a balanced diet – they’re not just filler.
There’s no arguing that white rice has its place, but we want to include a variety of different grains in our recipes, including nutty black rice, wholegrain spelt and brown rice, quinoa and fibrous freekeh and wheat berries, which are a favourite in Eastern European cuisine.
Authenticity really matters when it comes to dairy.
Many well-known cheeses have PDO (Protected Designation of Origin) status, meaning they need to be from a specific location and made in a certain way. For this reason, we get our halloumi from Cyprus and our feta from Greece – so you know they’re the real deal.
Our Italian hard cheese on the other hand, is what we use instead of Parmesan. Because Parmesan’s made with rennet (which comes from calves’ stomachs), we use this instead as we wouldn’t want vegetarians to miss out.
For the richest, most decadent clotted cream – for us, it has to be Rodda’s from Cornwall. Our smooth, tangy organic yoghurt from Yeo Valley in Somerset where the Mead family have been farming there since the 1400s – now that’s tradition at its finest.