Whole Foods Market Expands in London

August 17, 2026 | 5 min to read

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Whole Foods Market in Angel, Islington, London, continues to spotlight produce as a centerpiece of its retail strategy, emphasizing seasonal assortments, premium organic offerings and unique varieties that help differentiate the shopping experience for U.K. consumers. PHOTOS COURTESY WHOLE FOODS

New Whole Foods locations in the U.K. spotlight premium produce, exclusive seasonal offerings and cross-merchandising strategies.

U.S. retailer Whole Foods Market has continued its expansion across the pond with the opening of its newest London, U.K., store in the affluent residential area of Angel, Islington in April 2026, the first in a series of new London locations as the brand continues to expand its U.K. footprint.

Designed as a convenient, neighborhood-focused format, the 3,600-foot store offers customers high-quality natural and organic products alongside fresh, everyday essentials. Whole Foods celebrated the store inauguration by giving away free packs of Driscoll’s berries, coffees, and limited-edition tote bags.

Produce plays an integral part in Whole Foods’ offerings on both sides of the Atlantic, and it is here that the role of Suzanne Webb, the company’s U.K.-wide head of perishable buying and supply chain, assumes central importance.

Suzanne Webb is the U.K.-wide head of perishable buying and supply chain for Whole Foods Market.

Although the store is new, Webb is no newcomer to produce retailing. She brings years of industry experience, including roles with U.K. grocer Tesco, and as lead buyer for the salad and vegetable team at Marks & Spencer. Since 2019, Webb has led the Whole Foods Market produce team, initially as head produce and floral buyer, before taking charge of perishable buying as a whole.

“Fresh produce has always been a particularly exciting area to work in because it’s so seasonal, fast-moving and closely connected to customer behavior,” says Webb. “There’s always something new to learn, whether that’s changing growing conditions, emerging varieties or evolving customer preferences.”

STANDOUT PRODUCTS

Webb views the breadth of Whole Foods’ organic assortment as a key point of difference for the retailer, as well as its merchandising, particularly in its largest stores. She says the grocer also benefits from being able to offer customers unique seasonal products, including Amarillo peaches in August, Sumo citrus in January, and Champagne (Ataulfo) mangos in spring.

“Our customers particularly love our organic fruit and vegetables, especially when produce is at its seasonal peak, and we can offer the very best flavor and quality,” Webb continues. “Our extensive assortment of loose greens and specialty vegetables is another real differentiator, particularly in our larger format stores.”

By working closely with trusted grower partners to source exclusive seasonal products, she says Whole Foods is able to provide shoppers with products they can’t find anywhere else. A standout example she highlights is the retailer’s partnership with Rio Rico, AZ-based Ciruli Brothers, which grows yellow mangos in Mexico for Whole Foods’ U.S. and U.K. stores, and the mangos quickly became a top-selling item upon arrival.

Another example, highlighted by Webb, is Sumo citrus from Suntreat in Dinuba, CA, which has “developed a strong following thanks to its sweetness, easy peel ability and premium eating quality.”

FOCUS ON SEASONALITY

To get the most out of a produce department, Webb believes buying in season is key. “While we offer many produce lines year-round, we always expand our assortments when products are at their peak, allowing us to offer the best quality and flavor possible,” she says.

We also invest heavily in training and communication across the entire supply chain. My teams work closely with our quality control specialists and vendors every day to maintain consistently high standards of freshness and quality.”

Building knowledge within store teams is equally important, according to Webb. Every Whole Foods produce team member is trained to identify quality issues and ensure anything not in optimal condition is removed before reaching shoppers.

She says collaboration with growers and suppliers is another major focus. “Produce can be a challenging industry, particularly with the impact weather and seasonality can have on supply, so we place enormous value on strong long-term partnerships,” Webb explains.

At a store level, she recommends understanding sales demand, and merchandising according to customers’ needs, while always considering the perishability of each item. “It’s important to remove any poor-quality products before refilling displays, rotate stock regularly and handle produce with care, never over-stacking items that could be damaged,” Webb continues.

She also advocates ensuring the presence of clear, well-placed signage to make sure shoppers have the information they need to purchase confidently.

PERFECT COMBINATIONS

Cross-merchandising is another useful tool that Webb says can help complete the customer mission, and she focuses on combinations that naturally complement how customers shop and eat.

“For example, we often place yogurts alongside berries, cheese or salad dressings with salad sets and olive oil and basil near our tomatoes,” she says. “These are tried-and-tested combinations that help inspire meal ideas, make shopping more convenient, and ultimately drive stronger sales across categories.”

Webb believes opportunities to cater to different customer segments can be found by offering a range of solutions across departments, such as ready-to-eat products, like cut fruit, dips and fresh juice for shoppers looking for convenience or grab-and-go options.

At the same time, she says Whole Foods provides loose and packaged options across most categories, giving customers flexibility in how they shop. “While we lead with organic and seasonal produce, we also offer year-round choices across a range of price points to suit different budgets and shopping habits.”

UPCOMING OPPORTUNITIES

“We’re seeing strong momentum behind blackberries, which is especially exciting as we approach the U.K.’s blackberry season,” she says. “More broadly, premium berries continue to grow in popularity, with customers increasingly looking for high-quality, clean snacking options.”

In vegetables, Webb predicts bitter leaves will become a bigger trend, highlighting the ample assortment of radicchio varieties that Whole Foods stocks during peak season, offering “great color, texture and depth of flavor” to winter salads and seasonal dishes.

Looking at what else is planned for Whole Foods Angel during 2026, Webb says the store will focus on introducing its Islington customers to “some of the fantastic Spanish and Italian stone fruit” available in the summer.

“One of my personal favorites is the Natoora Amarillo peach, a late-season variety that delivers a real taste of sunshine in August and September,” she adds. “We’re always excited to showcase products with exceptional flavor and seasonality, and stone fruit is a great example of that.”