The Molyneux family have farmed on the fertile south-west Lancashire plain in Scarisbrick for more than five generations and have supplied Oliver Kay for over 11 years, with great Cavolo Nero, spring greens and chard. Molyneux understand the importance of producing kale in a way that protects the environment whilst offering the assurance of a quality product.
They are committed to soil health, not just for the next generation, but because it is good for the current crops. To do this, Molyneux rotate their cropping with other farmers to grow other veg such as leeks, and rest the fields in rotation. Growing grass and clover every few years helps to build the soil structure and naturally capture Nitrogen and other nutrients for subsequent crops.
Grower Sustainability
Year-round cropping
Field covering to support a wide range of birds, which struggle to survive in some modern farming systems
Green Manures
Grown between crops designed to hold the nutrients in the soil until the land is ready for sewing
Accreditations
Molyneux Kale Company are LEAF Marque and Assured Food Produce Standards accredited
We asked Chris Molyneux, Director and Manager of Molyneux Kale Company to tell us more.
What does a typical day look like for you at work?
On a good weather day, I’ll be doing crop work and driving my tractor. A bad weather day means catching up on paperwork!
What do you enjoy most about the industry?
That I feed people great produce from my farm.
What is your favourite produce and why?
Italian chicory, my go to salad in the winter or kohlrabi battens with a chilli dip. I’d eat kale with pretty much everything!
What are the biggest challenges that you face in the industry?
Labour and weather.
Do you have any innovation plans for the future?
We want to get more types of vegetables into the UK market, such as kohlrabi, cima di rapa and Japanese brassicas, whilst exploring the use of strip till and living mulch growing methods
Are there any interesting facts about your business?
We produce UK kale all year round and use our own variety to extend the UK season, including our Cavolo Nero. We have been growing some leaf chicories for a number of years, and in 2017 managed to grow our first commercial crop of Puntarelle chicory in the UK.
And finally, do you have any tips for our chefs?
Check out all the different ways Italians use veg for inspiration – a spring green pesto recipe is delicious!
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