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Ortaggi Ltd

New Covent Garden Market Est. 2007

Hand-picked at New Covent Garden. Delivered before service.

Fruit, veg, dairy and provisions for restaurant and hotel kitchens across London and the South East, bought by eye on the market floor overnight.

Get a quote for your kitchenCall 0333 091 5281
Crates stepped up on pallets under tall windows: lemons in their leaves, blood oranges, heritage tomatoes, peppers, aubergines, cavolo nero, rainbow chard and basil, with courgettes, figs, chestnuts, oyster mushrooms, artichokes and potatoes below, and sacks of shallots and red onions on the floor.

Kitchens and suppliers

Our partners

Restaurant and hotel kitchens, trattorias, pubs and cafés, and the suppliers we buy from: a few of them, in their own words.

We change the menu with the seasons — they keep up without being asked. That matters more than people think.

Italian restaurantHead Chef

I've called them at eleven the night before and had it sorted by morning. Not every supplier will do that.

GastropubChef

Quality has been consistent across the two years we've been with them, and the pricing doesn't creep up without a conversation first.

Fine diningHead Chef

The deli runs on turnover — things need to be fresh and they need to arrive on schedule. It has worked well from the start.

Neighbourhood deliOwner

City deliveries can be a nightmare — the loading bay, the timing, the traffic. They've got it figured out. We haven't had a late drop yet.

City caféKitchen

We run a lot of events and the volumes can spike at short notice. They've never left us short — and when things are tight, they call ahead.

Country venueF&B Manager

For us the menu is Italian — everything has to be right. The fresh lines are good and the range means we don't need a second supplier for the dry store.

Italian trattoriaOwner

Saturday brunch is our hardest day for supply. They've always had what we need — and on the one occasion they didn't, they let us know early enough to sort it.

Brunch caféGM

I have had suppliers who send whatever is easy. Ortaggi sends what I asked for, and if something is off, they tell me before it arrives.

Mediterranean kitchenChef

The drivers know the loading bay, they're on time, and if something's been swapped out they say so to your face. That's not nothing.

Bar & grillKitchen Lead

In Italy, you know the person who grew the tomatoes. It is not quite the same here, but with Ortaggi it is close — we know exactly who we are dealing with.

Italian bistroChef Patron

Quattordici means fourteen — we do fourteen covers a sitting and the mise en place has to be exact. Knowing the delivery is coming, and coming right, takes one thing off the list.

Italian tasting menuChef

When I am building a seasonal dish I will call and ask what is looking good this week. They usually know before I have finished asking.

Street food kitchenChef

Giuseppe has been buying from us for over a decade. He walks the stand himself, knows what he wants, and won't take anything that isn't right. Makes for a clean account.

Premier FruitsAccount Manager

Specs are always clear and they don't change their minds after the order's placed.

Neil Brown HerbsSupplier

Orders come through the same way every time — no ambiguity, no chasing.

London HerbsSupplier

We grow to specific quality grades and not everyone respects that. Ortaggi does.

The French GardenSupplier

Wild lines are tricky — availability shifts week to week and not every buyer understands that. Ortaggi do.

Mushroom ManSupplier

We're a family business and we plan our routes around accounts we can rely on.

Thorogood & SonsSupplier

Prices move fast at the market. When something spikes or goes short, they adapt without making it into a problem.

Covent Garden SupplySupplier

Leafy lines need to move quickly or they don't move at all. Ortaggi turns them over consistently.

Side SaladsSupplier

Our range

Fruit, vegetables & provisions

New Covent Garden Market Est. 2007

Everything a kitchen calls on, from the daily staples to the rarer Mediterranean lines, with the fresh produce hand-picked at New Covent Garden.

A chestnut mushroom, a cluster of oyster mushrooms, a cap turned on its side, a shiitake and a king oyster mushroom.
Chestnut, oyster, shiitake and king oyster
  1. Two brown onions with their tops, a third cut across, potatoes, a clove of garlic and a tomato on the vine with its leaves.

    • Onions
    • Potatoes
    • Garlic
    • Lemons
    • Tomatoes
    • Cucumbers

    The quiet essentials of every service.

    Wholesale kitchen staples
  2. Ribbed heritage tomatoes, one cut across, an aubergine, a sweet pepper and a courgette flower.

    • Heritage tomatoes
    • Aubergines
    • Courgettes
    • Peppers
    • Fresh citrus

    Chosen for flavour.

    Wholesale fresh produce
  3. Sprigs of basil, coriander, dill, rosemary, mint and thyme, with spinach leaves.

    • Basil
    • Coriander
    • Dill
    • Mint
    • Thyme
    • Rosemary
    • Baby leaves
    • Rocket
    • Spinach
  4. A chestnut mushroom, a cluster of oyster mushrooms, a cap turned on its side, a shiitake and a king oyster mushroom.

    • Chestnut
    • Portobello
    • Oyster
    • Shiitake
    • King oyster

    Wild varieties, when the season allows.

    Wholesale mushroom supply
  5. A fig leaf with young figs, a leafy sprig, a fig whole and halved, and a globe artichoke.

    • Figs
    • Artichokes
    • Seasonal citrus

    The less-common lines.

  6. An orange with its leaves, a lemon, a sprig of blossom, a halved orange and a peach.

    • Lemons
    • Limes
    • Oranges
    • Blood oranges
    • Peaches
    • Nectarines
    • Apricots

    Blood oranges in season.

  7. A burrata cut open on a plate, fresh ricotta in its basket mould, a block of butter on plain paper and a small jug of cream.

    • Milk
    • Butter
    • Cream
    • Mozzarella
    • Feta
    • Ricotta
    • Burrata
    • Yoghurt

    With dairy alternatives as well.

    Wholesale dairy supply
  8. A bottle of olive oil, a plain tin, a dish of olives, peppercorns, a bundle of dried pasta and a scatter of pulses.

    • Oils
    • Vinegars
    • Tinned tomatoes
    • Pulses
    • Pasta
    • Rice
    • Olives
    • Capers

    Everything for the dry store.

  9. A coupe of gelato with a spoon, a block of puff pastry, a bread roll and garden peas in their pods.

    • Chips
    • Veg
    • Pastry
    • Gelato
    • Breads

    There when fresh isn't the right call.

Anything not listed, we will gladly source.

Ask for a line

How we work

Chosen by hand on the market floor, overnight.

Sunday to Friday nights 9 pm to 5 am

The open front of a brick railway arch, lit inside: crates of lemons, oranges, tomatoes, peppers, leeks and herbs stacked on wooden pallets, sacks of potatoes and onions, and an order made up on a pallet in the yard beside a pallet truck.
  1. Until midnight

    Your order

    By telephone, WhatsApp or email, up to midnight.

  2. Jaime begins the packing

    Dry goods, dairy and provisions are checked and set aside to await the fresh produce.

  3. On the Buyers Walk

    Giuseppe and Franco walk the stands at New Covent Garden Market.

  4. Chosen box by box

    Anything less than right stays on the stand. Every box is checked by hand.

  5. Loaded and chilled

    The fresh produce joins each order, Jaime signs it off, and the vans leave for the morning rounds.

  6. Before service

    At your kitchen door

    On the counter before the first ticket, on the mornings your area's round runs.

The best of the market shows up early. So do we.

Order up to midnight, by telephone, WhatsApp or email.

Call 0333 091 5281

From the market

The Market Note

A weekly letter from the market floor: which regions are at their best, what is coming into season and what is leaving it, and how we would buy around both. Free to read, every Monday morning.

Week 45

Spanish lemons up a fifth, oranges lighter

This week the weather is the story, and most of it is the summer just gone. Spain's agriculture ministry expects a citrus crop a little larger than last season's but still 4% under the five-year average, after the heat dropped fruit from the orange and clementine trees; lemons, by contrast, are forecast a fifth up. In Almería the boards moved hard in both directions: red peppers and aubergines climbed steeply, while cucumbers fell. At home, growers expect English apples and pears to eat as well as they have for many years.

Read this week's note

Worth buying

  • Spanish lemons: the crop is forecast a fifth up on last season —
  • Cucumbers: fell on the Almería auctions, French by half —
  • Green peppers: eased at Almería while the reds climbed steeply —

Hold off

  • Red California peppers: nearly doubled in a week at Almería —
  • Aubergines: more than doubled on the same boards —

Region watch

Spain

Tight

Citrus, above all oranges & clementines

Spain's agriculture ministry puts the 2026/27 citrus crop at 5.74m tonnes, 1.1% up on last season and 4.2% under the five-year average: summer heat dropped fruit, above all oranges and clementines. Oranges are 4.6% down on the year, so we would buy them week by week. Clemenules usually start in early November.

As of MAPA forecast, 16 Sep 2026

Earlier notes

  1. Peppers go Spanish — but no cheaper

  2. Pear glut: smaller sizes are the value buy

Read all the notes

The Market Note free, every Monday

Get the Market Note in your inbox

Franco's read from the New Covent Garden floor, sent first thing Monday, before you write the week's order.

  • What's worth buying this week, and what's about to turn
  • What to leave alone, and why, before it reaches your pass
  • Where supply is heading, with every call sourced and dated

One email each Monday. We send the note, nothing else.

Who we are

Still run by its two founders, as it has been since 2007.

  • Giuseppe Santamaria holding a box of lemons in their leaves.
    Giuseppe SantamariaCo-founder, purchasing
  • Jaime Suarez holding a tray of cherry tomatoes on the vine.
    Jaime SuarezCo-founder, operations
Read our story

Ortaggi began in 2007 with a single van and a simple conviction: that a kitchen is only as good as what comes through its door. So we buy as a chef would, in person and by eye, through the night at New Covent Garden, and the order is at your door before service.

Giuseppe knows the growers and reads the turn of each season. In the warehouse, Jaime loads nothing that would not be served at home.

Working with us

  • Kept chilled from our arches to your kitchen door, with no warm stop on the way.
  • You deal with the founders directly, and with the same small team from the first day.
  • Giuseppe buys and Jaime packs, and every order is checked by eye before it leaves.
  • Order by midnight for delivery before service. If anything falls short, you will hear it from us first.

For trade kitchens across London and the South East.

Get a quote for your kitchen

Common questions

Where we deliver, when to order and what we stock: the questions kitchens ask us most. For anything else, do call.

  1. Is Ortaggi a fruit and veg wholesaler at New Covent Garden Market?

    Ortaggi is a family-run fruit and veg wholesaler based at New Covent Garden Market, London's wholesale fruit and vegetable market in Nine Elms, SW8. Trading there since 2007, the team hand-picks the fresh produce in person from half past midnight and delivers it, with the dairy and provisions, to restaurants, hotels and caterers across London and the South East before morning service.

  2. What areas does Ortaggi deliver to?

    Ortaggi delivers wholesale fruit, veg, dairy and provisions across London and the South East, Monday to Saturday, on the mornings each area's round runs. Routes run out of New Covent Garden Market every delivery morning, so restaurant, hotel and catering kitchens get fresh produce delivered before service.

  3. What time is Ortaggi's order cutoff?

    Ortaggi's order cutoff is midnight. Order by telephone, WhatsApp or email before then, and the produce is hand-picked at New Covent Garden Market from half past midnight. Established accounts receive it before morning service, on the days their area's round runs.

  4. What products does Ortaggi supply?

    Ortaggi supplies fresh fruit and vegetables, herbs and salad leaves, mushrooms, dairy, dry goods and provisions, frozen lines and speciality Mediterranean produce: a full wholesale range for trade kitchens. If a line is not on the standard list, ask, and the team will source it.

  5. How does Ortaggi source its produce?

    Ortaggi's buyers hand-pick the fresh produce in person at New Covent Garden Market, walking the stands from half past midnight on Sunday to Friday nights. They choose by eye, for quality and for the season, so what reaches a kitchen in the morning was on the market floor that same night.

  6. Which kitchens does Ortaggi supply?

    Ortaggi supplies fine-dining and tasting-menu restaurants, hotel kitchens, members' clubs and private dining rooms, and event and contract caterers across London and the South East, as well as neighbourhood restaurants, pubs, cafés and delis. A family-run wholesaler trading since 2007, it sells to the trade only and times every delivery of fresh produce and provisions to arrive before service.

  7. How long has Ortaggi been trading?

    Ortaggi has supplied London's kitchens from New Covent Garden Market since 2007: 19 years as a family-run wholesaler of fruit, veg and provisions, serving restaurants, hotels and caterers throughout London and the South East.

Fresh from Nine Elms

Seasonal notes and buying advice from the market floor at New Covent Garden.

Read the blog

  1. Veg supplier keeps missing deliveries? Who's reliable in London

    Sourcing

    When your fruit and veg deliveries keep failing, here's what makes a London wholesale supplier reliable — and how to judge one before you switch.

  2. Fresh produce wholesale London: what a market supplier stocks

    Buying guide

    What a New Covent Garden wholesaler stocks for London kitchens — the full fresh-produce range, October's peak lines, and how to order well.

  3. Wholesale produce supplier for caterers: sourcing for events

    Sourcing

    How a caterer should buy wholesale fruit and veg for events: matching volume to fixed dates, holding spec across big covers, and ordering from the market.

Enquiries trade only

Talk to us

Tell us about your kitchen.

We will call you back, or come and see you in person.

Call 0333 091 5281Message us on WhatsApp
Order by
Midnight, for delivery before service

We will only use your details to follow up on your enquiry.

A wooden crate of heritage tomatoes, striped green, deep red, yellow, orange and near-black, with a sprig of cherry tomatoes on the vine.
An Ortaggi box of heritage tomatoes, rainbow chard, lemons with their leaves, girolles and flat-leaf parsley.
A wooden crate of lemons in their leaves, blood oranges with one cut open, and clementines.
A wooden crate of girolles, ceps, oyster mushrooms and chestnut mushrooms.
A wooden crate of cavolo nero, rainbow chard, flat-leaf parsley and basil.
A wooden crate of orange, purple and yellow heritage carrots in their tops, small beetroot and a celeriac.
A wooden crate of peaches, apricots, plums and dark cherries.
Franco leans on the pass of a restaurant kitchen as a chef lifts a girolle from a crate of wild mushrooms between them.
An order packed into Ortaggi boxes on a pallet in a brick railway arch at night, topped with lemons, rainbow chard, cavolo nero and herbs.
Franco tastes the girolles at a restaurant table set with sliced tomatoes and burrata with figs, as another small plate is set down.
In a restaurant kitchen, a chef lifts cavolo nero from one of three Ortaggi boxes of greens, romanesco, chard and clementines.
Franco looks closely at a tomato from a stand of red, yellow and near-black heritage tomatoes under the market's strip lights.
Three small plates at the pass before service, for a tasting: heritage tomatoes, girolles on toast, and burrata with figs.
In a restaurant's cold room, Franco checks the stems of a bunch of flat-leaf parsley, with lemons and cavolo nero on the shelves behind.
A chef slices heritage tomatoes on a wooden board during the afternoon's prep, beside an open box of tomatoes and a bunch of basil.
Hands reach across a menu tasting at a wooden table: heritage tomato salad, roasted squash with sage, girolles, and burrata with figs.