Our partners

Anna and Andrew Lowkes first crossed paths back in 2016 when she was working at Lyles and Andrew worked for the wholesale team at Neal’s Yard Dairy Their friendship grew out of a mutual sense of culinary and agri-ecological curiosity, nurturing a relationship that was destined to flourish. 

Fast forward to 2019, Andrew opened Landrace Bakery in Bath, just months before Anna opened Flor. Guided by a shared rhythm and entering the world of bakeries at the same time, meant a lot of time learning together and leaning on each other, weaving a web of connections with grains, flours, millers, and farmers. 

Anna and Andrew always talked about collaborating on a bakery together, but the timings never quite lined up. Instead, after a joint visit to Elmore Mountain Bread in Vermont, USA where Andrew placed his order for Landrace’s New American Stonemill, the relationship of miller and baker began to take shape and felt like the perfect partnership. 

Andrew and his team at Landrace Milling, mill Quince’s flour to order and deliver it every fortnight in reusable bags. Guided by a shared commitment, we work collaboratively to source and buy the grain directly from farmers, so we always know exactly what has gone into our bread each day. Every loaf at Quince carries a story that encompasses the variety of grain, the farmer, field and exactly when it was milled.

Neal’s Yard Dairy has been one of our core relationships from the beginning. They bring us our milk and cream from Geoff and his “girls” (his beauftiful herd of Jersey cows) at Ivy House Dairy and our eggs from Cackleberry farm in Gloucestershire. We also work closely with the Dairy each week to select cheeses that are at their very best in that season. You’ll find an exclusive loaf sold at their Essex Road shop and there are lots of plans for future collaborations

“They are not only “the yardsticks by which other cheese shops (…)emporiums are judged”, but have also been responsible for the success of artisanal food producers across the country who have revived – in some cases, reinvented – British food traditions.” Jonathan Nunn

Situated in the village of Ticehurst, East Sussex, Maynards Fruit Farm has been in the Maynard family since 1952 and has been one of the country’s longest running Pick Your Own farms.

Anna’s journey with Maynard’s began in 2015 during her time at Lyles; it was a connection sparked by James Lowe, the owner of Lyles who had been visiting the farm to pick for Lyles since the restaurant’s opening. Anna has religiously picked her fruit at Maynards ever since, her cooking mirroring the rhythm of the farm through the seasons – from blackcurrant leaves to strawberries in the summer, to tayberries and the currants and then all the wonderful apples, pears and plums in the cooler months. This farm holds an incredibly special place in Anna’s heart.

Charles supplies us with the most delicious nuts you can find. Anna has worked with Charles for over 5 years, starting at Flor and then at The River Cafe. What is special about the team at Food and Forest is that they work with growers across Europe and England championing agroforestry practices that are good for both us and the planet (and produce the tastiest nuts). The best part is that every bit of their profit goes back into enriching the land and the very farms they work with. You’ll find their walnuts, hazelnuts, cobnuts and almonds throughout our menu all year round as we love them so much!

Quince just wouldn’t be the same without our Allpress community! 

Allpress Dalston are our coffee partners and together we have been able to learn and develop our skills and tools to ensure we can provide everyone with quality specialty coffee every day. Our house espresso blend is the Good Brew blend of beans from Brazil and Ethiopa. Allpress work with a select number of farms, some of whom they have had working relationships with for almost 30 years. These long and solid relationships have allowed Allpress to ensure economic and ecological sustainability for their farmers, their business and their customers.

Two Fields stands as a testament to their dedication. From meticulously nurtured olive groves to a mindset focused on regeneration and biodiversity, they produce their own estate olive oil with unwavering attention to detail. In addition to their own oil, Harry, Will and their family have begun a collective which helps farming families leave the conventional system, teaching organic and regenerative practices and providing fair livelihoods to small scale farmers. As a group, the collective is pooling resources and knowledge of this historic olive oil region to insure longevity and prosperity for the land, traditions and people.