Meet Andy Griffiths, Director at TG Fruits, a third-generation family business and cornerstone of Brighton’s produce scene since 1972. In this Supplier Spotlight from Brighton’s No.1 Food Guide, Andy shares insights into the evolution of wholesale, the 2 am “morning buzz,” and providing Sussex chefs with top-quality, seasonal produce.
TG Fruits was founded in 1972 by Thomas Griffiths. How did he first start the business, and what were those early days in the centre of Brighton like compared to your current operation?
TG Fruits was founded in 1972 by my grandfather, Thomas Griffiths. Back then, it was just a small stall in the corner of Brighton municipal wholesale market, serving greengrocers, corner shops, and the morning crowds who knew him by name. Brighton’s old market was a completely different world — busy, noisy, full of characters, and very hands‑on. Today, we’re operating a far larger, more structured wholesale business, supplying hundreds of restaurants, cafés, hotels, and caterers across Sussex. But despite all the technology and scale we have now, the heart of the business — personal service, reliability, and knowing our produce inside‑out — is exactly the same as it was in those early days.
Three Generations: You, Tom, and Verne have now taken over the reins from Randall and Andrew. What is the most important piece of advice the previous generation passed down to you about the produce industry?
Well its actually four generations now, my son henry has worked hard through the ranks to become a manager, he is incredibly motivated.
The best advice passed down to us from Randall and Andrew was simple: “Look after your growers, look after your customers, and everything else will follow.”
In fresh produce, relationships matter just as much as the produce itself. That mindset — treat people fairly, be honest, and never compromise on quality — guides every decision we make.
Family Dynamics: With so many family members involved—including those pictured in your “family tree”—how do you balance family life with the high-pressure environment of a busy wholesale firm?
Working with so many family members is both a privilege and a challenge. The pressure in a wholesale environment can be intense — long hours, early starts, and constant deadlines — but we’ve learned to separate “family life” from “business life.” Communication is key.
We all know our roles, we trust one another, and we pull in the same direction.
At the end of the day, the business works because we genuinely care about each other and about what we’re building together.
Service Evolution: The business began as a wholesaler for local shops but has shifted heavily toward the food service sector. What prompted this shift, and how has it changed the way you source your produce?
We originally supplied mainly local shops, but as Brighton and Sussex’s hospitality scene exploded, the demand from restaurants and cafés grew rapidly. Chefs started looking for more variety, better freshness, and more consistent quality. That shift naturally pushed us deeper into the food service world. Over the years because of our history and reputation we have built a network of the best suppliers both locally and nationally, allowing us to meet very specific requirements — ripeness, size, variety, provenance — that chefs depend on.
The Ripening Rooms: You have specialised ripening rooms for avocados, bananas, and pineapples. For those who didn’t realise these existed, can you explain how they work and why they are essential for meeting chef requirements?
Our ripening rooms often surprise people! They allow us to control the temperature and humidity so products like bananas, avocados, and pineapples ripen evenly and predictably. For chefs, consistency is everything — they need avocados ready for service that day, not in two days or a week. These rooms give us the ability to deliver fruit that’s at the perfect stage, every time.
You maintain a massive 250-pallet cold store. How does this facility help you navigate supply chain issues and ensure a consistent supply of salads, herbs, and vegetables for Sussex venues?
Our 250‑pallet cold store is a game‑changer. It means we can hold a stable supply of salads, herbs, and vegetables even when the wider supply chain hits bumps — weather issues, transport delays, or sudden demand spikes. Temperature control also protects freshness and allows us to buy more intelligently, supporting both quality and price stability for our customers.
Weekly Specials: Your “Weekly Specials” are a key feature for your customers. What goes into selecting these products – is it based on seasonality, a great deal from a grower, or a new trend you’ve spotted?
Weekly Specials are chosen through a mixture of factors: seasonality, market opportunities, and customer trends. It’s our way of keeping customers inspired while offering great value.
Modernising the Market: How are you currently using technology to streamline orders and stay at the “cutting edge” of the fresh produce industry?
We’ve invested heavily in technology to streamline ordering and operations — from digital ordering platforms to real-time stock management and route planning that optimises our deliveries. It keeps us efficient, reduces errors, and helps us stay competitive.
You’ve worked hard over the last five years to become more environmentally responsible, from electric forklifts to biodegradable packaging. What is the next big sustainability goal for TG Fruits?
We’ve made big strides over the last five years — electric forklifts, greener delivery routes, recyclable and biodegradable packaging, and reduced energy use across the site. The next big goal is transitioning more of our vehicle fleet to low‑emission or electric options, while also partnering even more closely with local growers to reduce food miles.
Hospitality Challenges: Working with the hospitality sector brings unique pressures. What are the biggest challenges you face when supplying busy restaurants and kitchens across Sussex?
The biggest challenges are timing and consistency.
Restaurants work at a fast pace, and they need produce that arrives on time, in perfect condition, every single day. Agility and communication are vital.
The 2 AM Start: Your site is open from 2 am until 11 am. How do you personally handle those “different” working hours, and how do you keep your team motivated and energised in the middle of the night?
We open at 2am but that means we start at midnight! The hours certainly aren’t for everyone, but after doing it for so many years, it becomes a rhythm.
You learn to adapt, and there’s something quite peaceful about working while the rest of the city sleeps.
Keeping the team motivated is all about atmosphere — music on, good coffee, plenty of banter.
The Morning Buzz: You’ve described the stand as a “vibrant and busy place” in the mornings. What is it about that early morning atmosphere that you still love after all these years?
The early morning energy is unlike anything else. Forklifts moving, chefs calling in, the sound of boxes being stacked — it’s organised chaos in the best way. There’s a real buzz knowing that we’re helping fuel the entire region’s food scene before most people have even woken up.
A Typical Day: Beyond the early start, what does a typical day look like for a Director at TG Fruits once the deliveries are out on the road?
Once the deliveries are out, my role shifts to overseeing operations — checking stock levels, supporting the team, visiting customers, speaking with growers, planning for upcoming seasons, and making sure the wheels keep turning. No two days are ever the same.
Brighton & Sussex Venues: Being at the heart of the local food scene, you must have some favourites.
It sounds funny but I don’t actually go out much, my wife is a fantastic cook and we are all vegetarian in our family so I’m always trying out our own produce!
It’s a vegetarians dream job, this one! Haha!
As you look toward the next decade, how do you see the Brighton and Sussex food scene evolving, and what role will TG Fruits play in that future?
The food scene in Brighton and Sussex is only going to get more dynamic — more local sourcing, more sustainability, more diversity in cuisine.
TG Fruits will continue supporting creativity, backing local growers, and providing the quality and reliability chefs depend on.