Waitrose has become the first UK supermarket to source home-grown samphire all year round.
The premium retailer has partnered with speciality produce grower Westlands, which uses advanced hydroponic and glasshouse technology, to achieve the feat.
Waitrose said the move “completely transforms” the availability of the vegetable, while reinforcing its commitment to British growers, produce and sustainable innovation.
“Traditionally, British samphire has been a fleeting summer delicacy with just a 12-week window,” said Waitrose fresh prepared produce buyer Tracey May. “We know how much our customers value British produce, so we’re thrilled to break that barrier.”
According to Waitrose produce technical manager Hannah Stewart, innovative greenhouse technology has allowed growers to recreate the coastal conditions needed to produce samphire.
“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,” she said. “It’s a massive UK first, ensuring a reliable, continuous supply of that signature salty-sweet crunch, even in the depths of January.”
As well as embracing innovating growing technology, Westlands director Will Boers said his business had cut its carbon footprint by reducing air miles from imports, installing a solar farm on its packhouse roof as well as a combined heat pump to power the LED lights, and recycling water.
“Our biggest sustainability success has been recycling water,” he said. “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% of the water, filter it, clean it, then use it again.”
According to Waitrose, the development came as samphire had evolved from a chef-favourite ingredient to staple for home cooks.
“Our obsession with rich, umami flavours is huge right now, and sea vegetables are right at the centre of that,” said Waitrose senior development chef Paul Gamble.
“It’s incredibly versatile – beyond fresh fish and seafood, it adds a brilliant, vibrant pop to summery salads and pasta dishes,” he added. “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.”
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