We headed to Scott’s Richmond to see how Tom Fraser and team are using their Evogro.

For our latest Chef Spotlight, we visited the stunning Scott’s Richmond – a riverside gem known for its refined seafood dishes and relaxed elegance. We sat down with Head Chef Tom Fraser to hear how his team is transforming flavour, freshness, and sustainability using Evogro – our revolutionary growing system that puts live herbs and microgreens right at chefs’ fingertips.

While we were there, Head Pastry Chef Mags invited us behind the scenes to film a quick recipe video. She showed us how she creates a beautifully layered apricot and vanilla mille-feuille, finished with a delicate touch of mini Mexican marigold – grown just steps away in their Evogro unit.

In Tom’s spotlight video, he shares the journey from his early days at Scott’s Mayfair to launching the Richmond site two years ago. Overlooking the Thames, the restaurant specialises in exquisite shellfish and seafood, served in a setting that feels both special and serene. And since bringing Evogro into the kitchen, that attention to detail has gone one step further – with herbs harvested moments before service, often just 30 seconds before they hit the plate.

Tom talks candidly about the challenges of pre-packed herb wastage and how Evogro has completely eliminated the problem. With the ability to harvest to order, there’s no excess, no guessing, and no compromise on freshness or flavour. He also shares how the kitchen team now have a deeper respect for the produce they use – nurturing plants from seed, harvesting only what they need, and watching them regrow week after week.