“Our Evogro system at Fera gives us plants in peak condition.”
“Our Evogro units provide a perfect environment for growing and also maintaining the living plants we get delivered from our farm. I expect more and more chefs will want this kind of system.”
1 Michelin Star
3 AA Rosettes
Fera at Claridge’s
The opening of Simon Rogan’s Fera at Claridge’s in May 2014 was hugely anticipated and after only four months the restaurant was awarded a Michelin star. Fera’s menu features a wide range of vegetables, leaves and herbs and Simon views the quality of the plants he uses as crucially important. In 2011 he set up his own farm in Cartmel to supply L’Enclume and his other restaurants with all their own produce. The mission was to produce better quality plants than any that could be purchased, by applying the same standards of precision and rigour he uses in his kitchens to the process of growing.
Dan Cox, now Executive Head Chef at Fera, was formerly head of Rogan’s Aulis R&D kitchen and was principally responsible for setting up and then managing the Cartmel farm. He has a deep knowledge of plants and growing techniques and when he was designing the kitchen at Fera he decided to include two Evogro units.
Dan Cox says: “Freshness is a huge factor in the eating quality of tender leaves and shoots. At L’Enclume plants will often go straight from the farm to the plate in less than an hour. At Fera we are in the middle of London but we still wanted that totally fresh quality. Our Evogro units provide a perfect environment for growing and also maintaining the living plants we get delivered from our farm. Each shelf in the cabinets can be configured as a different zone to suit different plant types giving you precise control. I expect more and more chefs will want this kind of system.”
Simon Rogan says “Our Evogro system at Fera gives us plants in peak condition.”