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Find out all the latest news from Evogro

Graham Squire in The Goring kitchen

Chef spotlight: Graham Squire at The Goring on sustainability, cost control and elevating the final touch

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

23 June, 2025

Chef spotlight: Graeme Cheevers at Unalome + dill-dressed sea bream with a Japanese twist

For our latest Chef Spotlight, we visited Unalome by Graeme Cheevers – the elegant, Michelin-starred restaurant in Glasgow’s Finnieston district. Known for elevating Scottish ingredients

2 June, 2025

tom fraser scott's richmond

Chef Spotlight: Tom Fraser at Scott’s Richmond

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

21 May, 2025

Cover for blog about evogro, speaking with chefs and attendees at The Universal Cookery & Food Festival

Evogro at The Universal Cookery & Food Festival, Loddington Farm, Kent

Dubbed as the “Glastonbury for chefs”, our team showcased two of our cabinets at The Universal Cookery & Food Festival, located at Loddington Farm, Kent

4 October, 2024

Evogro’s Curious Crops – Nasturtium

A bit of history Nasturtium (Tropaeolum majus) is a herb originating from South America and grown across the world for its culinary, medical and ornamental

10 January, 2024

Skills for Chefs Conference 2023

Skills for Chefs conference 28th and 29th of June 2023 Evogro were delighted for the invitation to exhibit at the 24th Skills for Chefs conference

30 June, 2023

Why we love micro greens

These little aromatic greens started appearing on the plates of some of the worlds most prestigious chefs in the 1980s. Since then they have grown

1 February, 2023

Liana Oster at The Essence House

Why is it Pink?

We get asked many questions about the Evogro cabinet and we are always happy to help you understand how the system works. Our goal is

10 October, 2022

Cocktails and Microgreens

Clean eating and the modern phenomena of the “superfood” trend is no longer the preserve of the fine dining restaurants in the UK. Encouraged by

1 August, 2022

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3/3 The final instalment of our three-part Evogro

3/3 The final instalment of our three-part Evogro Cooks series with @tom_hamblet of @theavenue_lainstonhouse at @lainston_house sees us completing his three-part snack offering.

This time with a freshly baked Cheese Gougere made with a Cheese Choux Pastry, a Parmesan, Gruyere, Cheddar, and Winchester Sauce combined with Preserved Australian Black Winter Truffles and topped with Pecorino Cheese, Parma Ham.

Make sure you head to our YouTube channel for the full series and Tom's Chef Spotlight video where he gives us a behind-the-scenes glimpse into his kitchen's operations and how his team utilises the Evogro plant growing system.
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#cheflife #restaurantkitchen #chefstalk #britishfood #modernbritishcuisine #kitcheninspo #foodplating #chefspecial #seasonalingredients #evogrocooks

2/3 We're back with the incredible @tom_hamblet of

2/3 We're back with the incredible @tom_hamblet of @theavenue_lainstonhouse at @lainston_house for the second in his three-dish snack breakdown as part of our Evogro Cooks series.

This time Tom walks us through his Duck Liver Parfait Crustade featuring fermented plum, duck liver parfait, plum and sherry gel, and some Evogrown mustard cress.

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#cheflife #restaurantkitchen #chefstalk #britishfood #modernbritishcuisine #kitcheninspo #foodplating #chefspecial #seasonalingredients #evogrocooks

1/3: We visited @tom_hamblet at @theavenue_lainsto

1/3: We visited @tom_hamblet at @theavenue_lainstonhouse @lainston_house to catch up on how him and his team are using the Evogro.

Whilst there, Tom gave us a behind-the-scenes look into kitchen operations by creating a three-part Evogro Cooks series featuring their menu's snack offering.

First up: trout tart with oyster mayo, pickled apple and baby fennel.

Keep your eyes peeled for parts 2 and 3 👀

#cheflife #restaurantkitchen #chefstalk #britishfood #modernbritishcuisine #kitcheninspo #foodplating #chefspecial #seasonalingredients #evogrocooks

Mustard Red Lace is one of the most visually strik

Mustard Red Lace is one of the most visually striking varieties in our crop library, with finely serrated, deep purple leaves.

Its flavour lands somewhere between sweet mustard and a subtle horseradish heat - ideal for chefs looking to introduce heat, colour and texture in one neat garnish.

We love growing this one slightly bigger to take advantage of its lacy leaf architecture and intensified bite.

Grown in your Evogro cabinet, you can fine-tune it to harvest at the exact moment of peak flavour and presentation.

#cheflife #platingtechniques #moderncooking #kitcheninspo #finecuisine #seasonalproduce #chefstable #gastroart #ingredientdriven #sustainablekitchen

Part 2 of our Evogro Chef Spotlight with MasterChe

Part 2 of our Evogro Chef Spotlight with MasterChef winner @tom_hamblet

Head Chef @tom_hamblet shares how Evogro is a staple in his kitchen at @lainston_house - contributing to sustainability with zero food miles and fresh produce every day, whilst also turning heads at chefs table events.🌱✨

🎥 Catch the full version on the official Evogro YouTube channel and subscribe to watch more of our Chef Spotlights as we drop them.

#TomHamblet #MasterChefUK #ChefSpotlight #LainstonHouse #KitchenGarden #Evogro #GrownNotFlown #FreshIsBest #BehindThePass

From MasterChef winner to head chef at Lainston Ho

From MasterChef winner to head chef at Lainston House.

@tom_hamblet shares how his culinary journey led him to @theavenue_lainstonhouse restaurant at @lainston_house and why growing fresh produce on-site changes everything. 🌱✨

🎥 Check out part 1 of Tom's Chef Spotlight here.

Watch the full video on YouTube now.

#TomHamblet #MasterChefUK #ChefSpotlight #LainstonHouse #KitchenGarden #Evogro #GrownNotFlown #FreshIsBest #BehindThePass

Salad rocket (Eruca vesicaria) is one of the most

Salad rocket (Eruca vesicaria) is one of the most popular leafy greens in professional kitchens — known for its bright, peppery kick and versatility across dishes. Unlike bagged rocket, which often goes to waste, growing it fresh means better flavour, longer shelf life, and zero unnecessary waste. In the Evogro system, chefs simply harvest what they need — the rest continues to thrive.

Rocket pairs well with crops like pea shoots, watercress, coriander, and red amaranth — all of which grow in harmony under similar conditions of light and nutrients.

3 facts you probably didn’t know about rocket:
🥦 It’s a member of the Brassicaceae family, making it a cousin to broccoli, mustard, and cabbage.
🌿 The flavour becomes more intense the older the leaf — younger leaves are milder and more tender.
🏟️ Rocket was considered an aphrodisiac in ancient Roman times and often banned in monasteries.

#rocket #saladrocket #freshleaves #microgreens #pepperyleaves #cheflife #kitcheninspo #seasonalingredients #leafygreens #brassicaceae #sustainablekitchen #zerowastecooking #growyourown #harvestfresh #chefingredients #indoorfarming #verticalfarming #evogro #cropculture #flavourfirst

We’re always blown away by the creativity our cu

We’re always blown away by the creativity our customers bring to Evogro and the different ways they use the cabinet.

At @olivetreebath in Bath, Chris Cleghorn's team "has always been ingredient-led, so we focus on every single ingredient that goes on every dish and that's where the Evogro comes into it. It allows another element on the dish to just shine".

Over at @scottsrichmond, Tom Fraser extends the life of each plant by harvesting in stages: “We cut the larger nasturtium leaves and leave the smaller ones to keep growing… we can harvest for 3–4 weeks before sowing again.”

From precision to sustainability, it’s inspiring to see how chefs make the most of every leaf.

What are you enjoying growing in your Evogro at the moment?

We visited @cheftomfraser and his team at @scottsr

We visited @cheftomfraser and his team at @scottsrichmond. Whilst we were there, Head Pastry Chef @m.lillyanne_ invited us behind the scenes to show Evogrown produce in action.

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.

What Evogro herbs are on your menu at the moment?

Sweet basil genovese (Ocimum basilicum) is grown b

Sweet basil genovese (Ocimum basilicum) is grown by many of Evogro’s customers and naturally the aroma and taste is loved by the chefs and their guests. The basil crops are great to grow in the Evogro because you can harvest what you need and the remaining crops will continue to grow in the cabinet.

Being such a staple herb, we thought we'd attempt to tell you three facts about sweet basil Genovese you may not know:
– It's the traditional basil used in authentic Genovese pesto, thanks to its tender leaves and balanced flavour.
– The name basil comes from the Greek basileus, meaning "king" — fitting for such a staple herb.
– Regular harvesting encourages bushier growth, so the more you use, the more it gives.

#basil #sweetgenovese #lovewhatyougrow #saladleaves ##microgreens #microherbs #freshcrops #saladleaves #kitchengarden #chefsofinstagram #professionalkitchen #chefs #growyourown #urbangarden #kitchengarden #futurefarming #sustainable #perfectcrops #lovewhatyougrow #foodtech #seedtoservice #harvestfresh #zerowaste #zerodamage

We had a fantastic day meeting hundreds of the fol

We had a fantastic day meeting hundreds of the folks over at BaxterStorey to showcase the Evogro's potential to enhance their dishes across their many sites in the UK. Here's just a glimpse of what went down at this truly engaging and inspiring day.

#baxterstorey #baxterstoreyuk #evogro #verticalfarming #freshproduce #microherbs #londonevent #ukcatering #catering #cateringevent

When we headed over to @unalomebygc to meet @graem

When we headed over to @unalomebygc to meet @graeme_cheevers and his team, he walked us through one of his menu items, marinated sea bream imsakiye, that incorporates Evogro-grown dill. The flavours still have us salivating 🤤

Native to South and Central America, nasturtium ha

Native to South and Central America, nasturtium has long been prized not just for its vivid beauty but for its distinctive, layered flavour. Originally used for both culinary and medicinal purposes, it’s a plant where every part — leaf, flower, and seed pod — offers something unique.

Vibrant, peppery, and endlessly versatile, nasturtium brings both flavour and flair to the plate. The leaves deliver a clean, peppery bite with a touch of citrus, while the flowers add a subtle sweetness and striking colour. Even the seed pods can be used as a sharp, caper-like garnish.

With every part of the plant edible, nasturtium offers a full spectrum of possibilities — whether it’s brightening a salad, finishing a dish with an unexpected kick, or infusing oils and vinegars. Grown fresh and harvested at their peak, these curious crops elevate both taste and presentation.

#nasturtium #edibleflowers #cheflife #culinaryinspiration #kitchencreativity #seasonalingredients #freshproduce #platingtechniques #finecooking #flavourfirst

Nothing beats the feeling of seeing Evogro-wn prod

Nothing beats the feeling of seeing Evogro-wn produce plated as part of beautiful dishes like this simple yet elegant and flavourful offering from @lumiere_kitchen 🙌

In our latest Chef Spotlight, we headed to Westmin

In our latest Chef Spotlight, we headed to Westminster Kingsway College to discover how the Evogro is enhancing the students' and tutors' experience, knowledge, and, most importantly, dishes.

Mexican marigold – a chef's favourite for bold f

Mexican marigold – a chef's favourite for bold flavour and striking looks.

We see plenty of our customers harvesting this versatile plant for use in both savoury and sweet preparations. But what else is it known for?

Here are some lesser-known facts about Mexican marigold. Let us know how you're using this particular plant in your dishes!

1. Not your average marigold – Native to Mexico and Arizona, Tagetes Minuta is a shrub in the daisy family, not the common bedding marigold.

2. Intensely aromatic – Its leaves give off a strong scent reminiscent of pineapple when crushed – an unusual note for savoury or aromatic uses.

3. Thrives in heat – Drought-tolerant and sun-loving, it grows best in hot, dry climates – think border gardens, rooftop pots, or sunny herb beds (or for best results, an Evogro).

4. Traditionally used in cooking – In parts of Central America, dried petals are used to flavour and colour food, with a tangy taste reminiscent of tarragon.

5. A natural pest deterrent – Its aroma isn’t just fragrant – it’s also known to repel insects, making it a great companion plant for kitchen gardens (not necessary in your Evogro, of course).

We take advanced horticultural technology and make

We take advanced horticultural technology and make it simple so you can get excellent growing results with the minimum of effort.

The Cabinet creates a controlled environment that enables plants to be grown from seed to harvest and each shelf is an independently programmable zone. It uses advanced, low energy horticultural LED lighting & hydroponics to grow the plants and it includes multiple sensors and high-definition cameras. The Cabinet is internet-connected and exchanges data with the Evogro Cloud, which helps manage the growth of your plants.

Contact our team today to initially discuss making the switch.

#evogro #microgreens #verticalfarming #microgreens #peashoots #michelinuk #michelinguide #finedining

We visit @chef.g.townsend at @elementsgla to catch

We visit @chef.g.townsend at @elementsgla to catch up on why he thinks @evogro is an essential piece of kit in his kitchen.

Opening Elements last year, chef Townsend offers a range of dishes from his ala-carte menu, including beautifully presented dishes finished with Evogro micro-herbs.

Find out why Evogro herbs are an important staple to his dishes, including unmatched flavour, unparalleled freshness and superior longevity.

#evogro #finedining #microgreens #verticalfarming #glasgow #glasgowfood #glasgoweats #michelinguide #onetowatch #elements #finefood #dining #microgreensbusiness #microherbs

We know you chefs love red amaranth for its vibran

We know you chefs love red amaranth for its vibrant colour, delicate texture, and mild nutty flavour, providing a visually striking and sustainable ingredient in both raw and cooked dishes.

It's got so much more to offer though, in and out of the kitchen:

1. Nutrient powerhouse – Red amaranth is packed with essential nutrients, including high levels of iron, calcium, and vitamins A and C. It also contains protein and antioxidants, making it a superfood with multiple health benefits.

2. Ancient grain – Amaranth was a staple crop of the Aztecs and was used in their religious ceremonies. It was nearly eradicated by Spanish conquistadors but has made a resurgence in part due to its nutritional value.

3. Natural dye – The deep red pigments in red amaranth leaves and stems can be used as a natural dye for fabrics and food, offering an eco-friendly alternative to synthetic dyes.

Tag us in the dishes you're using this staple herb.

#Microgreens | #EdibleFlowers | #SustainableChefs | #FarmToTable | #PlatingPerfection
#GourmetGarnish | #FutureOfFood | #IndoorFarming | #ChefsChoice | #VerticalFarming

Nasturtium (Tropaeolum majus) is a customer favour

Nasturtium (Tropaeolum majus) is a customer favourite for its vibrant colour, unique flavour, and versatility. It's also a pretty interesting plant.

Here's five things we think are worth knowing.

Edible from petals to roots – Nasturtium flowers, leaves, and even unripe seed pods are all edible. The flowers have a peppery, slightly spicy taste, similar to watercress, making them a popular garnish for salads and dishes. The seeds can even be pickled and used as a substitute for capers.

Natural pest repellent – When not in an Evogro, nasturtiums are often planted in vegetable gardens as companion plants because they repel aphids, whiteflies, and squash bugs. They work as a 'trap crop,' attracting pests away from more valuable plants like tomatoes, beans, and cucumbers.

High in vitamin C and medicinal benefits – The leaves and flowers are rich in vitamin C, known for boosting the immune system. Traditionally, nasturtiums have been used as a natural remedy for colds, respiratory infections, and even minor wounds due to their antimicrobial properties. Of course, seek professional medical advice, that's not our area of expertise.

Fast-growing and self-seeding – Nasturtiums grow quickly, making them a gardener's favourite for covering trellises, hanging baskets, or ground cover. They also self-seed easily, meaning they can return year after year in the right conditions.

Water-sensitive colour changes – The flowers exhibit a unique water-repelling property called the lotus effect, where water droplets bead up and roll off the petals, taking dirt with them. This natural self-cleaning mechanism helps the flowers stay vibrant and fresh-looking even after rain.

What dishes are you using this versatile plant in?

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