Local Produce
By buying local produce, whether it be Food, Drink or Goods, you can be sure that your produce hasn't travelled thousands of miles to get to you, racking up its own carbon footprint along the way. It also means that you are not only supporting local businesses but, more often than not, you'll probably end up with much higher quality products for your money too!
Post Code Search
enter your Post Code below and Bizzy Bee will show all available Local Produce in your area.Brocklebys
We are farmers and pie makers from Melton Mowbray, producing a range of multi-award winning handmade pies.
The Old Post Office Bakery
The Old Post Office Bakery, London’s Oldest Organic Bakery, was born in the early 80’s, the child of an illicit union between London’s 60’s and 70’s countercul...
Market Garden Leeds
Let us choose for you with our seasonal fresh fruit and veg boxes and seasonal fresh fruit boxes, alternatively if you like to choose your own, you can select d...
New Cross Fruit Farm
New Cross Fruit Farm has been a specialist fruit farm run by the Hebditch family since 1948. William and Liz are the second generation here.
Blackwoods Cheese Company
Founded in June 2013, Blackwoods Cheese Company produce raw milk soft cow's cheese. All of our cheeses are made by hand using as little intervention as possible...
Boxxfresh
The mission at Boxxfresh is to 'help people get more fresh produce into their lives, delivered to their front doors on a weekly basis.' And that’s exactly what ...
Village Veg
We are an award winning small farm located in Waunfawr, Caernarfon, North Wales, and we deliver fresh home grown and locally sourced vegetables and fruit, free,...
Campbell's Bakery
Campbell's is a family-run artisan bakery with shops in Crieff and Comrie in the beautiful Strathearn valley in Perthshire, Scotland.
Bakery on the Water
A small family run artisan bakery located in the heart of the Cotswolds in Bourton-on-the-Water, by the River Windrush.
The Red Devon Cheese Company
The Red Devon Cheese company has come about over the past eight years, as a result of combining our weekend cheese making courses, and the development of a rang...