A wholesale food supplier built around restaurant kitchens
Fresh produce, dairy, dry goods and provisions — one supplier, one delivery, one relationship. Serving restaurants across London and the South East since 2007.
One supplier for your whole kitchen
Running a restaurant means juggling suppliers. One for fruit and veg, another for dairy, a third for dry goods, and a fourth for anything that does not fit neatly into someone else's catalogue. Every extra supplier is another account, another delivery window, another person to chase when something goes wrong.
We supply fresh produce, dairy, chilled goods, dry provisions, frozen lines, and speciality ingredients from a single account. Your order comes on one van, with one invoice, from a team that knows your kitchen by name.
We are not a broadline distributor shipping from a distribution centre in the Midlands. We are a family business based at New Covent Garden Market. Giuseppe buys the fresh lines every morning and Jaime packs every order by hand. When you call, you get one of us.
How restaurants use us
Fine dining and tasting menus
Seasonal sourcing, specific varieties, and consistent quality matter most here. Giuseppe will call you when something exceptional comes through the market. Tell us what you need and we will find it.
Neighbourhood restaurants and trattorias
You need reliability, fair pricing, and a supplier who understands your menu. We supply Italian, Mediterranean, modern European, and British restaurants — many of them for years running.
Pubs, brasseries and all-day dining
Higher volumes, tighter margins, and less room for waste. We help you manage costs by flagging price movements early and suggesting alternatives when a line spikes.
What restaurant kitchens get from us
Morning delivery before service — your produce, dairy and dry goods on the counter when your team arrives. Not mid-afternoon when you are already prepping.
A purchasing director who is at the market every single morning. Giuseppe does not delegate buying to a junior. He picks your stock the same way he has done since 2007.
Honest communication. If something is short, substituted, or priced differently, we tell you before it arrives. No one wants to find out when they open the delivery.
Flexibility when you need it. Running a special? Got a private dining booking that doubles your usual order? Call by midnight and we will sort it.
Switching to Ortaggi
- 1
Send us your current order lists — what you buy, from whom, in what quantities. We will put together a quote within 48 hours.
- 2
We do a trial week so you can check quality, delivery timing, and communication before committing to anything.
- 3
Once you are happy, we set up your regular order pattern. Most restaurant customers order three to six times a week.
- 4
There is no minimum contract and no tie-in. You stay because the produce and the service are right, not because of a clause.
Why restaurants stay
Our average restaurant customer has been with us for over four years. That is unusual in an industry where suppliers get swapped out every season. The reason is simple: we do what we say we will do, and when we cannot, we pick up the phone.
We are not trying to be the biggest wholesaler in London. We are trying to be the one you do not have to think about — because the delivery is there, the quality is right, and the price is fair.
Ready to talk?
Tell us about your kitchen and what you need. We'll get back to you within 24 hours — usually much sooner.