It’s time for another Evogro Explains and this time we’re covering a beautiful crop that’s grown by many of our customers.  Vibrant, frilly, and full

Let’s delve into the importance of customisation and control when striving for excellence in the kitchen.  For chefs like Tom Hamblet, Head Chef at The

Nasturtium (Tropaeolum majus) is one of the most versatile plants in a chef’s arsenal. Originally cultivated in Peru, it reached Europe in 1684 and quickly

In the heart of London’s West End, Smith & Wollensky is known for high-impact plates, premium ingredients, and exceptional execution — at serious scale. On

Red Amaranth: Beauty, balance, and a brilliant backstory

Welcome to Evogro Explains – our new series unpacking the herbs and microgreens loved by the UK’s top kitchens, in a bitesize format. First up:

In a busy corporate kitchen, consistency, freshness and efficiency are essential — but so is delivering standout flavour and reducing waste. That’s why Lexington Catering

We were delighted to see Evogro featured in The Caterer‘s deep dive into how vertical farming is transforming ingredient sourcing for chefs – from cutting

Exploring the benefits the Evogro system has brought to one of the most renowned kitchens in the UK