Unlike standard green peas, marrowfat peas are a specific variety—plump, starchy, and allowed to grow and dry in the field under the South Island sun. Photo: Midlands Holdings.
When UK expats Kevin Taylor and Tracey Gray moved to Nelson in 2005, they brought with them more than just fond memories of home – they brought a deep love for proper mushy peas.
“We love, and I mean really love, proper mushy peas,” says Tracey. “Mushy peas evoke childhood memories for us, and back in England it’s such a common food – we really missed it.”
Originally from Nottingham, the legendary home of Robin Hood, Kevin and Tracey fondly recall mushy peas being part of everyday life.
“Whether it was a hot cup of mushy peas with mint sauce at the Nottingham Goose Fair or on the side of fish and chips by the sea, it’s pure comfort food,” Tracey says.
Keen to recreate that taste of home, the couple tried a local option soon after arriving.
“We bought mushy peas in a tin when we arrived,” Kevin says. “And it was a huge disappointment.”
The flavour and texture didn’t come close to the hearty, starchy dish they remembered. Frustrated by the lack of authentic options, they began sourcing New Zealand-grown dried marrowfat peas, the special variety that gives mushy peas their distinctive texture and flavour.
“We wanted others to be able to make real pealicious mushy peas right here in Aotearoa,” Tracey explains.
It was during the COVID lockdown that the couple finally had time to turn their passion into a project. With extra hours to research and make calls, they began hunting for a local grower.
“After many phone calls, we finally found a grower in Ashburton who supplies marrowfat peas for export to Japan, where they’re used in wasabi peas production,” says Kevin.
To their surprise, they discovered that only three countries in the world grow marrowfat peas: the UK, Canada, and New Zealand.
Unlike standard green peas, marrowfat peas are a specific variety – plump, starchy, and left to dry naturally in the field under the South Island sun. The result is a richer, creamier texture, perfect for the UK’s iconic comfort dish.
Despite both working full-time, Kevin and Tracey now move around 500 kilograms of peas each year. Their biggest challenge? Convincing Kiwis that mushy peas aren’t just mashed-up frozen peas.
“It’s a completely different variety,” Kevin says. Their marrowfat peas have quickly found fans across Aotearoa, especially among restaurants serving hearty meat dishes such as lamb or roast dinners. At home, they’re enjoyed with classic pie and mash, added to soups or curries, or, as Kevin says with a grin, “served on their own with a dollop of mint sauce.”
Beyond nostalgia, marrowfat peas are a nutritional powerhouse – rich in protein, fibre, and vitamins B1, A and C, as well as iron – yet naturally low in fat.
For Kevin and Tracey, it’s all about sharing something that connects people.
“We just love bringing a bit of joy – and a taste of home,” Tracey says.
