Glasshouse growing method replicates coastal microclimates to allow continuous UK supply
Hydroponic production by British grower Westlands has allowed Waitrose to become the first UK supermarket to source British samphire all year round.
The retailer said the move “transforms” availability of the sea vegetable and reinforces its “commitment to backing British growers, produce and sustainable innovation”.
Tracey May, fresh prepared produce buyer at Waitrose, said: “Traditionally, British samphire has been a fleeting summer delicacy with just a 12-week window. 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 Westlands, which is using advanced hydroponic and glasshouse technology to recreate the coastal conditions that samphire needs to thrive all year round.
Hannah Stewart, produce technical manager at Waitrose, added: “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.”
Westlands is also embracing sustainability in a number of ways – including cutting its carbon footprint by reducing air miles from imports, and installing a solar farm on its packhouse roof, as well as a combined heat pump to power the LED lights.
Westlands director Will Boers said: “Our 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 per cent of the water, filter it, clean it, then use it again.”
According to Waitrose, Samphire’s popularity is driven by “a wave of interest in restaurant-style dining, sourcing British produce, and wellness”.
The niche vegetable is known for its distinct crunch and natural affinity with fresh fish and seafood. And it is a good source of calcium and fibre.
Paul Gamble, senior development chef at Waitrose, commented: “Our obsession with rich, umami flavours is huge right now, and sea vegetables are right at the centre of that.”
He added: “It’s incredibly versatile. Beyond fresh fish and seafood, it adds a brilliant, vibrant pop to summery salads and pasta dishes.
“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.”
