Sunbeam Watercress - The Heritage and Heart of Watercress

Jazz: "Hi Graham, thanks so much for joining me today. Could you start by telling us your name and role at the business?"

Graham: "My name is Graham Noble, and I'm the owner of Sunbeam Watercress. Like many in farming, my role is very hands-on; I'm actively involved in everything from crop cultivation and harvesting to the day-to-day running of the business."

Jazz: "Sunbeam Watercress has quite a history, doesn't it? Tell us a bit about the farm and what you specialise in."

Graham: "We're a traditional, family-run farm that specialises exclusively in watercress. Sunbeam Watercress has been in operation since 1934 and is now in its third and fourth generation of family stewardship. Uniquely, we're one of the very few UK growers supplying traditionally grown watercress 52 weeks a year."

Jazz: "What makes your produce so special or high-quality?"

Graham: "Only a small percentage of watercress sold in the UK today is grown in the traditional way and approved under the Traditional Speciality Guaranteed (TSG) status. Many growers opt for soil-based production in polytunnels, but we believe in preserving the heritage of the crop. Our watercress is grown the way it should be: outdoors, in natural, spring-fed chalk streams, exposed to the elements. Our unique strain has been cultivated on the same land for over a century, producing a crop that's intensely peppery, crisp, juicy, and full of character. It's matured to perfection, and you can truly taste the difference."

Jazz: "That sounds fantastic. What's your favourite part about what you do?"

Graham: "Working outdoors, in all weathers. There's simply no better office."

Harvesting Watercress

Jazz: "And what about your favourite product?

Graham: "That would have to be our traditional bunched watercress. This is how watercress was originally intended to be sold, complete with the stems, which are often overlooked. The stems are where much of the flavour lies, especially when used in soups, salads, or pestos. It's not just about the leaves; it's about the whole plant."

Jazz: "What is your favourite part of the working day?"

Graham: "The early mornings. There's a calmness to the fields, and it's the best time to assess the crop, plan the day, and enjoy the quiet before things get busy."

Jazz: "Sunbeam Watercress works with FB The Wholesaler. What do you enjoy about that partnership?"

Graham: "FB The Wholesaler is incredibly well-organised and a pleasure to work with. Their forward planning gives us time to prepare orders without compromise. Typically, they collect our watercress just an hour or two after it's been harvested, meaning their customers receive produce at peak freshness. It's a true field-to-fork partnership that aligns perfectly with our values."

Jazz: "Lastly, what's one thing most people don't know about your produce?"

Graham: "Watercress is classified as a superfood, one of the most nutrient-dense vegetables available. It's also rare to find a UK-grown crop that can be harvested 52 weeks a year, regardless of the weather, from -8°C to 32°C. Our ability to provide consistent supply all year round sets us apart from most other producers."