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 brought in Evogro. We visited Executive Chef Jim Wealands at a leading London law firm, where he and his team run everything from staff dining to plated hospitality and dessert service. With two Evogro cabinets on-site, they’ve created a structured, fully planned grow system that aligns perfectly with their rotational menus.
“We noticed that we use a lot of cresses and herbs but didn’t always get through the full punnets. Once they’re opened in a hot kitchen, they wilt and die — and we were throwing them away... Now we harvest what we need, when we need it.”
With 12 grow shelves in total, Jim’s team assigns four shelves each to pastry, hospitality, and staff dining. They’re growing everything from pea shoots and basil cress to nasturtium leaves, edible flowers, butterfly sorrel, and even lettuce. And because contract catering allows for long-term menu planning, they can map out seasonal grow plans in advance with Evogro’s team.
“It’s not hard work — it’s just part of your day. And with contract catering, we can forward plan better than some commercial kitchens. It works really well.”
Flavour, however, is where Evogro has made the biggest impact.
“We all want the best flavour. Using nasturtium oil and fresh-picked leaves from the cabinet, the flavour is incredible. You just don’t get that from bought-in product — as soon as it’s harvested, it starts to lose something.”
Want to hear more?
Curious to try the Evogro system for yourself? Get in touch today to book a free consultation and receive some fresh samples. We’d love to show you what Evogro can bring to your kitchen.
In his Evogro Cooks video, Jim prepares a slow-braised beef cheek with warm herb polenta and salsa verde, using basil cress, red cabbage cress and pea shoots grown on-site. The same herbs are echoed in the light salad garnish — all picked straight from the cabinet and served to the plate within minutes.
This is a great example of how contract caterers can integrate Evogro into structured kitchen environments — not just for sustainability and cost control, but for creativity and culinary excellence.
Ready to explore how Evogro could work in your facility?
Book a free consultation and we’ll show you how to reduce waste, increase flavour, and grow to match your menus — whether you’re serving 30 or 3,000.
