Gregg and Vernon set up Secrett’s Direct in 2002 to supply high quality produce to the London restaurant market. Based at Secrett’s in Milford, Surrey, they work with the farm to grow a comprehensive range of salad crops, vegetables and fruit. Growing for restaurants means varieties are chosen for flavour, not maximum yield, cosmetic appearance or shipping qualities, and the farm grows many old fashioned and heritage varieties often overlooked by bigger, more commercial growers. Sound crop husbandry is practised through the implementation of integrated pest management using natural and organic materials where appropriate. To ensure freshness, produce is picked during the day and packed overnight to be delivered to restaurants first thing in the morning.