Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli DressingStuart has worked as Farm Manager at Farrington Oils for 2 years. Growing up on a dairy and arable farm in Staffordshire, he learnt his craft under the guidance of his father: a passionate advocate for integrated farming methods that improve habitats, support wildlife-friendly farming, and promote soil health.
Having worked at various farms during his career so far, Stuart has gained a diverse set of agricultural skills that he now applies here at Bottom Farm, a LEAF Marque certified site. And his nature-first focus is perfectly aligned with our commitment to sustainable agriculture and low-impact farming practices. We sat down with him to find out more about his role.
What does a typical day look like for you?
As well as helping to sow, nurture and harvest the rapeseed for our Mellow Yellow oil, I’m responsible for crop management, combining and drilling, agricultural machinery repairs, building maintenance, purchases and sales. It’s a hands-on role that blends traditional farming techniques with modern sustainable farming tools.
When did you gain an interest in regenerative farming?
Every farming job I’ve had has taught me new skills, but something always sat wrong with me. I couldn’t help thinking — if all the cultivation, sterile fields, over (and under) managed hedges, and synthetic additives were good, then where is the nature?
It wasn’t until I started working with Duncan that I fully embraced regenerative farming practices. We began implementing nature-friendly methods that prioritise sustainability, biodiversity, soil regeneration, and habitat restoration — and I haven’t looked back.
What’s the best part of your role as Farm Manager?
That I’m trusted to run the farm independently. I have support when needed, but being able to manage operations — from seasonal crop planning to equipment upkeep — suits me perfectly. It’s a rewarding balance of autonomy and teamwork.
And the biggest challenge?
Learning the quirks of the land and trying to absorb decades of the owners’ experience in just a few short seasons. I’d also be doing farmers everywhere a disservice if I didn’t mention the weather — the one factor that never stops challenging us, especially when it comes to soil moisture and harvest timing.
Fondest memory?
At the end of my first drilling season in October 2023, I’d just finished the final field and was packing up the drill as Duncan completed the last of the harrowing behind me. The rain began with only two runs left — but we pushed through and got it done. Remarkably, it didn’t dry up again until the following March. That moment captured the resilience and rhythm of British farming life.
How has this year been on the farm?
A lack of soil moisture, combined with prolonged dry and sunny conditions, led to one of our poorest wheat harvests to date. Still, there’s a silver lining — we’ve completed all the drilling, and the first shoots are now breaking through the soil. As for what lies ahead between now and harvest 2026? Who knows. But whatever the season brings, we’ll get the grain in the sheds and do it all again, just as we always do.
We’re delighted to introduce the newest member of the Mellow Yellow family: our brand-new 2-litre rapeseed oil refill pouch, now available on Ocado.
Crafted with care on our Northamptonshire farm, this pouch is more than just bigger—it’s a win for your wallet, your kitchen and the planet.
Why choose our refill pouch?
Great value: More oil for your roasties, stir fries, bakes and dressings at a brilliant price.
Waste-conscious design: Refill your existing Mellow Yellow bottles at home and cut down on single-use plastic
Eco credentials: The pouch uses up to 80% less plastic than traditional plastic bottles and helps lower carbon emissions.
Recyclable: At your local soft plastics recycling centre where it will be processed and turned into new products.
With its smooth, nutty flavour, our rapeseed oil refill pouch is a true kitchen staple—rich in Omega 3, low in saturated fat, and pressed right here from seed to bottle (or pouch!) on the Mellow Yellow farm.
The easy-pour spout also means less mess. Simply remove the inner pourer from your Mellow Yellow bottle, refill, replace the pourer and you’re all set! Whether you’re baking beautiful cakes or crisping up roast potatoes, this refill pouch is a brilliant culinary sidekick that’s built for everyday use in the kitchen.
Find it on Ocado alongside our full range of award-winning dressings and oils.
Read about the health benefits of rapeseed oil, pick up tips on cooking from scratch, and explore hundreds of recipes!
Looking for easy home-cooked meals that are healthy, flavourful, and simple to make? You’re in the right place! Meet Eli — co-founder of Mellow Yellow and the creative mind behind our most-loved Mellow Yellow rapeseed oil recipes. Her passion for simple cooking and natural ingredients shines through every dish.
Each recipe is crafted with care, tested in the Mellow Yellow kitchen, and designed to help you cook with confidence. Whether you’re planning a plant-based dinner, a quick lunch, or a comforting bake, these dishes are guaranteed to bring joy to your kitchen.
Beetroot & Chocolate Cake
Moist, rich, and naturally vibrant – this family favourite cake recipe dates back to post-war Britain, when beetroot was used to deepen the chocolate colour. Eli’s version is more indulgent—with chocolate chips and Mellow Yellow cold-pressed rapeseed oil for a soft, velvety texture.
Her daughters still request it every time they visit!
Seed & Nut Granola
Skip the supermarket shelves and make your own healthy granola recipe at home. Packed with seeds, nuts, and Mellow Yellow oil, this crunchy golden mix is perfect with yoghurt or as a snack. It’s one of Eli’s go-to breakfasts for busy mornings and you can put your own stamp on it with your choice of nuts and fruits.
Honey & Mustard Sausage Hot Pot
A one-pot comfort dish for the whole family, this easy sausage casserole is a Duncan original—just layer your ingredients, pop it in the oven, and enjoy an hour later. Perfect for those busy days when you don’t have stacks of time to cook, but still want something hearty and delicious, it is a great way to use up root veg.
Squash with Black Beans & Tahini
Inspired by Ottolenghi, this plant-based dinner is packed with protein and flavour and combines squash, black beans, herbs, and tahini for a satisfying, nutrient-rich meal. It’s proof that meat-free cooking can be hearty, wholesome, and absolutely delicious!
Cottage Cheese & Honey on Toast
Need a quick lunch idea with a spicy twist? This high-protein toast topping is a genius combo of cottage cheese, honey, sea salt, and a drizzle of Mellow Yellow Chilli Oil. It’s one of Eli’s favourite easy lunch recipes—and dangerously moreish!
Crispy Roast Potatoes
Golden, fluffy, and healthier than goose fat! Made with our cold-pressed rapeseed oil, these roasties are crisp on the outside, soft on the inside, and packed with flavour. They’re a staple in the Mellow Yellow kitchen and a must-have for any Sunday roast dinner.
Try our Garlic & Rosemary Roast Potatoes
Explore all of our recipes and cook something delicious today!
Harvest is the high point of the farming year—equal parts adrenaline, exhaustion, and dry British humour. It’s when neighbours rally, teasing each other about the weather while sharing a quiet understanding of the hard graft behind the scenes.
This year, nature threw us a curveball. After a wet autumn that left seeds struggling in sodden soil, the rain stopped abruptly in February. From March to June, we had less than a third of our usual rainfall and record-breaking heat—just when crops needed moisture most. Plants rushed through their growth stages, desperate to set seed before the heat overcame them.
Our combine harvesting oats
The result? An unusually early harvest and frustratingly low yields. We began combining wheat on 14th July—weeks ahead of schedule—on light land that had completely dried out. The yield was half of what we’d expect, though at least it was dry, saving us on drying costs. Heavier clay soils fared slightly better, but still came in around 20% below average.
Rapeseed was a pleasant surprise. Back in March, we weren’t sure we’d get much at all, but it rallied. Yields were still down, but prices held up better than wheat, which has slumped globally.
Then came another curveball. On the final stretch of rapeseed, our 15-year-old combine developed a worrying noise. A worn bush in the grain separation sieves led to a week-long repair job at the local depot (accompanied by a bill the size of a small family car). In a year of poor yields and low prices, it was a bitter pill. But the machine’s now good for several more seasons, and buying a new one (at the cost of a small house) is simply not an option.
We got back to work, finished the rapeseed, and moved on to wheat, beans (a disaster), and finally spring oats, which thankfully met expectations. We wrapped up on 7th August. The grain store isn’t full, and prices are disappointing, but we’re done. Safe. And already thinking about what we’ve learned and how to do better next year.
Farmers are often accused of never being happy—but really, we’re just realists. We can’t control the weather. We take what nature gives, adapt, and carry on. Because deep down, we believe next year will be better. It always starts again. And when the rain finally comes—probably all at once—we’ll be grumbling about that too.
We’re bubbling with pride at Mellow Yellow HQ—our Cold Pressed Rapeseed Oil and Classic Vinaigrette have each been awarded a coveted 1-star rating from the Great Taste Awards 2025!
These prestigious awards are a true celebration of flavour, craftsmanship and quality, and we couldn’t be more delighted to have both products recognised.
Cold Pressed Rapeseed Oil
Our British grown rapeseed oil took centre stage with the judges describing it as having a “delightful nutty nose” and a “creamy mouthfeel.” The oil’s fresh, peppery finish, buttery flavour, and layered richness really hit the mark. Not only did our award-winning rapeseed oil charm with its smooth texture, but its versatility sparked a flurry of home-cooking inspiration. From roasting and baking to frying and drizzling, it’s a healthy cooking oil you’ll reach for again and again.
Classic Vinaigrette Dressing
This homemade-style salad dressing was praised for its vibrant colour, pleasing aroma, and beautifully balanced flavour profile. Judges noted its smooth texture and subtle sweetness, with just the right amount of mustard leading the charge. It’s the perfect partner for summer salads, roasted vegetables, and everything in between—versatile, vibrant, and full of character.
At Mellow Yellow, we’re passionate about producing delicious oils and dressings with an authentic flavour. Being recognised by the expert panel at Great Taste is not only a tremendous honour—it’s fuel for our continued commitment to sustainable food production, with quality, flavour and provenance in every bottle.
Thank you to the judges for their thoughtful and thorough feedback, and to our amazing customers for your continued support. These awards are for you as much as they are for us.
Growing rapeseed isn’t for the faint-hearted. It’s a crop that keeps us guessing—and keeps pests well-fed! But we love a challenge and this past year presented many of them.
We planted the crop last September in perfect conditions. Warm soil, gentle rain, and a fertility-boosting companion crop gave our seedlings the best start imaginable. Things looked promising heading into winter… until flocks of hungry pigeons moved in like they’d booked an all-inclusive holiday on our fields.
Cue months of pigeon patrol. Stuart and I tried everything—shooing, shifting, and sighing our way through winter as the birds munched away. By February, I worried we’d have nothing to show visitors for Mellow Yellow’s 20th anniversary.
Then came spring—and hope. Longer days, warmer temperatures, and suddenly, our battered plants began to bounce back. Leaf by leaf, they transformed into leafy solar panels, soaking up sunshine and surging forward. It was magical watching recovery in real time.
But nature wasn’t done with us. In June, aphids arrived, eyeing our pods like a buffet. Luckily, our farm’s biodiversity superheroes—ladybirds—swooped in and cleared the decks. No chemicals needed, just nature doing its thing.
Fast forward to July, nearly 11 months after planting, and we’ve harvested a crop we’re proud of. The yield might be modest, but given the challenges, it’s a triumph. Now it’s off for pressing, and come September, you’ll find our golden Mellow Yellow rapeseed oil on shelves, ready for your table.
A resilient crop. A passionate team. A truly mellow miracle.
We believe farming can—and should—work in harmony with nature. And one of the quiet yet powerful ways we do this is through our wildflower margins.
Wildflower margins are strips of land, often along field edges, that we intentionally plant and maintain with native wildflowers. They may not be the headliners of the farm, but they’re doing essential work behind the scenes. Here’s why they’re such an integral part of what we do:
Creating a Wildlife Haven
Wildflower margins offer a vital habitat for bees, butterflies, birds, and other wildlife. At a time when pollinator populations are struggling globally, these little strips of land are lifelines—bursting with pollen, nectar, and safe havens.
Natural Farm Helpers
These areas attract beneficial insects such as ladybirds and beetles that help control pests, reducing the need for chemicals and enabling our fields to breathe a little easier. They also improve soil health and water quality by acting as natural filters.
Farming With Purpose
For us, wildflower margins reflect care and responsibility. They take time to grow, but their impact—on biodiversity, beauty, and balance—is far greater than their footprint.
Looking to the Future
More than field edges, these margins connect farming with conservation. They’re part of our promise to leave the land richer than we found it. We’ve watched rare butterflies take flight along these margins, heard skylarks’ song nearby, and even spotted rare orchids emerge amongst the carpet of flowers. It’s these small daily encounters with wildlife that remind us we’re doing something worthwhile.
Read more about our sustainability mission and the work we do here on the farm to promote biodiversity.
We’re often asked why we don’t label our rapeseed oil as extra virgin cold pressed. After all, our gentle, minimal processing mirrors that of the highest-quality olive oils — cold pressing our seeds to preserve that authentic flavour, colour and nutrition.
So why don’t we use the term?
Quite simply, “extra virgin” is a standard rooted firmly in the world of olive oil — a category with its own rich heritage, regulatory benchmarks and traditions. We have huge respect for the olive oil industry and everything it represents. That’s why we choose not to borrow it for our rapeseed oil, even though our values of quality, care and authenticity are very much the same.
We believe every oil has a place at the table. Whether you’re drizzling, roasting or baking, what matters is how it’s made, where it’s from, and the people behind it. That’s why we champion production on a smaller scale, and why transparency, sustainability and taste are at the heart of everything we do.
Great oil doesn’t need to imitate — it just needs to be really true to its roots.
We were thrilled to welcome the team from Young’s Pubs to our farm in Northamptonshire to give them a first-hand look at how we grow and press our award-winning rapeseed oil. Development Chef, Holly and her team joined founder, Duncan and Commercial Manager, Rachel in our golden fields to explore what we call the ‘process of no process’.
From planting and harvesting our rapeseed to the simple yet careful steps of pressing, filtering, and bottling, we were delighted to share the Mellow Yellow life cycle with one of our most important customers. But more than just a visit, this was an opportunity to bring grower and chef together—to deepen the understanding of ingredients at their source and celebrate the best of British food.
We know that when chefs connect directly with the land and the people who grow the food, incredible things happen. We’ve experienced it many times with local chef James Peck, back in November when Executive Project Chef, Dang Pham from Lexington Catering came to visit, and again more recently when Executive Chef, Stuart Purdy from Bespoke Food Group joined us for a full farm tour. Similar sentiments were echoed by Michelin star chef and friend, Adam Gray in an interview with Mash + Mint about his life in food. Adam has been using Mellow Yellow for the past 20 years and is a great example of a chef who cares deeply about provenance and seasonality.
When a connection is made, the appreciation for quality, sustainability, and innovation in the kitchen only grows stronger, creating dishes that champion real flavour and provenance.
A huge thank you to Young’s Pubs for making the journey—here’s to more collaborations that bring field-to-fork storytelling to life.
This year marks 20 incredible years since Duncan pressed the first batch of seeds into our Mellow Yellow cold-pressed rapeseed oil. What started as a small business idea to diversify the family farm in Northamptonshire, has grown into a national success, with bottles aligning supermarket shelves and serving as the oil of choice in some of Britain’s top restaurants.
Whilst a huge amount has happened in 20 years, one thing has remained unchanged: our commitment to simplicity and excellence using a very simple process of production.
As a brand we’ve always remained steadfast that cold pressed rapeseed oil is very much our homegrown version of imported olive oil. And whilst we believe there is a place for every oil at the table, we are proud to offer an oil that is grown and produced sustainably, that’s carbon neutral, offers great health benefits and huge versatility in the kitchen.
The early days…
Back in 2005, Duncan Farrington and his mother produced the very first batch of Mellow Yellow. Armed with the first bottles of golden oil, Duncan loaded up his battered old Golf car and drove around local shops, securing eight customers—and a speeding ticket in Northampton for his enthusiasm!
One of those early customers, a local butcher, was hesitant at first. But after Duncan explained how Mellow Yellow creates the perfect sear on meat as well as gorgeous golden roast potatoes, he agreed to give it a go. Two weeks later, he called back—he needed more oil. That shop has been a loyal customer ever since.
Whilst Duncan was working on farming, production and sales, Eli was busy in the farmhouse kitchen testing out recipes and dressings using Mellow Yellow. That same kitchen remains the hub of the brand today; the place where new products emerge and delicious seasonal recipes are founded.
Phenomenal Growth, Same Pure Quality
Mellow Yellow has grown exponentially beyond those first few bottles. What started with one press in a grain store has expanded to 18 presses, a new warehouse, and a 14-person team. In fact, we can now bottle as much oil in a single day as we sold in our entire first year!
Along the way, we’ve won prestigious awards, secured national listings with Waitrose and Sainsbury’s, and even caught the attention of big chefs including Nigella Lawson and Michelin-star chefs, Michel Roux Junior and Adam Gray. A particularly poignant moment was when Sheila Dillion visited the farm to make a Radio 4 Food Programme on cold pressed rapeseed oil, which led to a doubling of sales overnight. Then Duncan received the good news that he was to receive an MBE in the 2025 King’s New Year’s Honours list for services to Agriculture and the Food & Drink industry.
It’s been a productive and rewarding 20 years of growth for Mellow Yellow, but despite all of this, our ‘process of no process’ remains at the heart of everything we do. We simply grow and press the LEAF marque seed, filter the oil and place it in bottles. And every one of those bottles undergoes over 30 tests, ensuring sustainability, quality, and that glorious subtle, nutty flavour Mellow Yellow is prized for.
Looking Ahead
Reflecting on 20 years, Duncan says: “We’ve grown beyond what I ever imagined, but one thing has never changed—our commitment to simplicity and excellence. The process of no process is still at the heart of everything we do and I’m forever grateful to the farmers we work with and my team that have worked so hard collectively to make Mellow Yellow the brand it is today.”
As we celebrate this milestone, we want to thank everyone who has supported us—from our loyal customers and brilliant suppliers to our incredible team. Mellow Yellow is ready for the next 20 years, continuing to bring pure, natural products to kitchens everywhere.
Here’s to another two decades of Mellow Yellow magic!