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 a busy day, Executive Chef Tom Cook and his team serve up to 400 covers. And every single dish needs to meet the same high standard.
That’s where Evogro comes in.
“Before, we’d order from a supplier. Some days you’d get great micros, other days they’d arrive and already be unusable. Now, everything’s within our control. We’re picking as we want it, and it’s super fresh.”
Tom uses the Evogro system to eliminate the guesswork. No more relying on second deliveries or compromising presentation because the herbs aren’t up to scratch. Now, he can snip what he needs, shelf by shelf, with consistent colour, shape and flavour every time — whether it’s 50 covers or 400.
From prep to performance
It’s not just about consistency. At Smith & Wollensky, guests regularly get a peek behind the curtain. They’re shown the in-house meat ageing room — and now, the glowing Evogro cabinet has become part of the tour too.
“It’s a real talking point. Everyone we bring in to see it absolutely loves it.”
Adding that extra layer of theatre helps diners understand the care that goes into every element — including the microgreens. And for Tom, it’s an effortless addition to the operation.
“The cabinet’s really simple to use. Once you’ve done it once or twice, it’s easy to remember. It just becomes part of your routine.”
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.
Fresh-picked finish: Sea Bass Carpaccio
In his Evogro Cooks video, Tom prepares one of the restaurant’s standout dishes: a Sea Bass Carpaccio cured in-house, topped with mango, radish, chilli, and fresh-picked micro herbs. The dish is brought together with a pineapple, coconut and ginger dressing, finished with a house-made coriander oil and Evogro-grown greens harvested moments before plating.
It’s a perfect example of how thoughtful garnishing can elevate a dish — and why cutting only what you need, when you need it is key to both freshness and sustainability.
Ready to scale without compromise?
Book a free consultation to explore how Evogro can help you grow consistent, high-quality herbs right in your kitchen — and bring a little extra theatre to your operation while you’re at it.
