UK | Waitrose has become the first UK supermarket to source homegrown samphire year-round.
The move has completely transformed the availability of one of the favourite sea vegetables, while reinforcing their commitment to backing British growers, producers, and sustainable innovation.
“Traditionally, British samphire has been a fleeting summer delicacy with just a 12-week window,” said Tracey May, Fresh Prepared Produce Buyer at Waitrose.
“We know how much our customers value British produce, so we’re thrilled to break that barrier. By becoming the first retailer to offer this, we’re delivering that premium, peak-season British quality to our shelves all year round."
To achieve this, Waitrose has partnered with British growers Westlands, who are utilising advanced hydroponic and glasshouse technology to become the first UK producer to grow samphire year-round.
“By using innovative, sustainable glasshouse engineering, our growers can recreate the exact coastal conditions samphire needs to thrive all year round. The secret is hydroponics - a soil-free method that allows us to extend the season well beyond summer,” said Hannah Stewart, Produce Technical Manager at Waitrose.
“By using LED lighting to replicate sunshine and adjusting the saline solution, we can precisely control the salt levels to achieve the perfect taste and texture. It’s a massive UK first, ensuring a reliable, continuous supply of that signature salty-sweet crunch, even in the depths of January.”
The growers of Westlands have also embraced sustainability in many ways, including cutting their carbon footprint by reducing air miles from imports, installing a solar farm on their packhouse roof, and installing a combined heat pump to power the LED lights.
Will Boers, Westlands Director, said that the biggest sustainability success has been recycling water.
“When you grow samphire hydroponically, you can collect the run-off water to recycle, which you can’t do when you grow it on the ground. We recycle 85 percent of the water, filter it, clean it, then use it again,” said Boers.
Samphire's popularity has been driven by a wave of interest in restaurant-style dining, sourcing British produce and wellness.
Paul Gamble, Senior Development Chef at Waitrose, highlighted that the obsession with rich, umami flavours is huge right now, and sea vegetables are right at the centre of that.
“Samphire has evolved from a niche foodie secret to an absolute staple on the British dinner table. It’s incredibly versatile - beyond fresh fish and seafood, it adds a brilliant, vibrant pop to summery salads and pasta dishes,” said Gamble.
“I love popping it on the barbecue for a smoky edge - simply toss in oil, black pepper and cook in a heatproof pan until tender, then finish with lemon juice.”
Known for its distinct crunch and natural affinity with fresh fish and seafood, samphire is also highly regarded for its nutritional benefits.
Dr Joanne Lunn, Lead Nutritionist at Waitrose, added that samphire is a great source of calcium and fibre, vital for a healthy metabolism.
“Because it's naturally rich in coastal minerals, it’s a brilliant way to add intense flavour and texture to your plate without having to reach for the salt shaker."
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