“We sacrificed a little space because we felt the system was so worthwhile. We’re literally growing microgreens in our living room upstairs.” Jon Howe |

Elements by Gary Townsend is a fine dining restaurant with a strong ethos focusing on the provenance and sustainability of its menu. See how the

With its rich history, unmistakable aroma, and hundreds of unique varieties, thyme has earned its place as a treasured herb across cuisines. Its name comes

See how Dan Richardson, Executive Chef at Leeds United FC is using Evogro to explore new plant varieties to enhance match day experiences. At Elland

One brassica attracting interest is Kohlrabi. Part of brassica oleracea family, alongside familiar favourites like cabbage, broccoli and cauliflower; it still brings something a little

Take a look at how the Brown’s Hotel team are using their Evogro and the produce in their dishes. At Brown’s Hotel, the oldest hotel

Every year, as we move into the warmer months and finally leave winter behind, the demand for fresh basil begins to grow. Classic varieties like