“We sacrificed a little space because we felt the system was so worthwhile. We’re literally growing microgreens in our living room upstairs.”
In Cheltenham, Michelin-starred Lumière, led by Jon and Helen Howe, has created a restaurant that connects the land, the kitchen, and the dining room. Their ingredient-led philosophy embraces a more considered approach to cooking; earning them three stars from the Sustainable Restaurant Association.
“We use a lot of heritage varieties which are notoriously difficult to germinate but the success rate is fantastic.”
Helen oversees Lumière's four-acre kitchen garden, a project she began during lockdown that has since become an integral part of the restaurant's sustainable approach. Using the Evogro to propagate the heritage varieties served in the restaurant, she has been able to grow exceptional produce with the support of the customer service team, producing unmatched germination success rates.
By using the Evogro system and drawing on the team's expertise, the cabinet plays an integral role in the Lumière cycle from seed to plate. The unmatched flavour of freshly picked produce elevating every stage of a dish.
“The amount of support we get from the Evogro team is absolutely amazing.”
“No loss of flavour, no loss of freshness, and the customer can really taste that.”
Interested in bringing more intentional growing practices into your kitchen? Book a consultation today to learn more.
