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ABOUT ZUMMO LONDON

Serving London's luxury hospitality sector for 25 years

A fresh approach to hospitality, built on expertise and partnership

Since 2001, Zummo London has been part of the capital’s hospitality landscape, supporting hotels, restaurants, private clubs and other leading venues with professional fresh juice technology and dedicated local service.

From our Spanish roots to our London team today, our focus has remained the same: understanding hospitality and making freshly squeezed juice work beautifully within it … consistently, thoughtfully and simply.

A fresh touch
Our Founders' Story

From Spanish innovation to London's hospitality scene

The Zummo journey began in Spain, where pioneering citrus juicing technology transformed the way businesses served fresh juice. The brand quickly gained international recognition for its innovative approach, efficient technology and commitment to quality.

Zummo arrived in the UK in 1999, and in 2001 Mark Riley and Bertie Garforth-Bles took over the London operation … bringing with them experience and a clear ambition: to build a business that understood the demands of hospitality as well as the technology behind the juice, and being there for its customers, service after service.

A fresh touch

More than 25 years later, that principle remains at the heart of Zummo London.

Mark leads a dedicated London team supported by a fleet of four delivery vans, providing fresh fruit, professional juicing technology and local service to hospitality businesses across London and the M25.

What began as a specialist juicing business has grown into a trusted fresh juice partner for some of London’s finest hospitality venues.

A fresh touch
Our approach

Freshness, thoughtfully delivered, time and again

We’ve learned that great fresh juice is about so much more than what’s in the glass. It’s about good fruit, the right technology, reliable supply and people who understand the pressures of hospitality.

That’s why we take a practical approach to everything we do: from helping customers choose the right solution to training their teams, delivering their fruit and keeping their equipment ready for service.

The aim is simple: to make freshly squeezed juice straightforward for hospitality teams to deliver, while giving guests an experience they can see, taste and enjoy. By taking care of the detail behind the scenes, we help make the experience feel effortless where it matters: in front of the guest.

Trusted partnerships

Built on relationships, and not transactions

Over the years, we’ve worked alongside some of London’s most respected hospitality businesses. Those relationships have taught us the value of being dependable, responsive and attentive to the details that matter.

We’re proud to work with customers who expect high standards and to be forging valued relationships that continue beyond the initial installation or first delivery.

“Zummo gave me the best feeling that they were the most invested”
John Serhal, Executive Chef, Royal Garden Hotel Kensington

Partner with Zummo London

Let's talk about your fresh juice ambitions

Whether you’re looking to introduce freshly squeezed juice, enhance an existing service or invest in your own Zummo equipment, we’re here to help you find the right approach for your business.

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FAQ's

Everything you need to know about Zummo London

From the fruit we supply to how our free-on-loan model works, find answers to the questions we’re most often asked about introducing freshly squeezed juice to your operation.

As well as oranges, we can supply lemons, limes, pink grapefruits and pomegranates.

In London and within the M25, the Zummo juicers are free-on-loan, we only charge for the fruit and within this charge we include all parts and maintenance. Fruit choices  includes Oranges, Limes, Lemons, Pink Grapefruits and Pomegranates. 

We deliver the oranges (and other fruits) 5 days a week. Look out for our smart, liveried vans zipping around the capital! Because we buy fruit in large quantities, we’re able to source top-quality juicing fruit at any time of year, at a reasonable cost.