Kingfisher Watercress

Growing watercress since 1854 … that’s quite a heritage. Our supplier Barrie Arminson has spent a lifetime tending his watercress beds in Surrey, fed by artesian spring water and cultivated with zero fertilisers or insecticides.

Authentic watercress is a native British ingredient. Historically, it one was one of the few salads available in the colder months and an essential source of nutrients. It is said that during the Victorian era the public ate one million bunches per day.

Proper watercress is grown in special beds, fed with spring water, where the plant sends down both deep roots and roots that float near the surface. (Land cress, which is grown out of the water, is a far inferior product.)

From left: Marcus from Le Marche, Barrie, and Ben from Le Marche.

The plant is harvested by hand. You use each finger to clamp your cut of watercress until you have a ‘hand’ of cress.

As his website states, as a boy Barrie “learnt everyone had jobs to do, he would winnow the watercress seed while his sister Celia stencilled the company name on watercress boxes and brother Duncan studiously worked in the greenhouses.”

On our recent visit to the farm, Barrie described how decades ago Easter weekend was his busiest time of year. “It was the first holiday most people had off since Christmas … So Easter weekend was very busy with people who wanted to do something. They often had picnics. So what would you buy for a picnic? At that time of year it was only watercress, mustard and cress and celery.”

Barrie remembers filling up the railway carriage with three tonnes of watercress to supply demand in the capital. The steam engine arrived at 3pm on a Friday and took his precious crop direct to London Bridge.

We think this watercress is second to none ….. Fancy a sample? Get in touch.