Mustard Red Lace Explained
It’s time for another Evogro Explains and this time we’re covering a beautiful crop that’s grown by many of our customers. Vibrant, frilly, and full of flavour — mustard red lace is one of the most visually striking and versatile microgreens in a chef’s repertoire. With its deep burgundy leaves and delicate serrated edges, it […]
Chef Spotlight: How Tom Hamblet Uses Evogro to Grow Exactly What His Menu Demands
Let’s delve into the importance of customisation and control when striving for excellence in the kitchen. For chefs like Tom Hamblet, Head Chef at The Avenue Restaurant, Lainston House in Winchester, every detail matters — from the first snack that greets guests to the last flourish on a main course. His cooking balances creativity with […]
Evogro Explains: Nasturtium – Peppery, Vibrant, and Endlessly Versatile
Nasturtium (Tropaeolum majus) is one of the most versatile plants in a chef’s arsenal. Originally cultivated in Peru, it reached Europe in 1684 and quickly became a staple of both kitchens and apothecaries. High in vitamin C, sailors relied on it to combat scurvy, while its peppery aroma earned the name ‘Nasturtium’, from the Latin […]
Chef Spotlight: Consistency, control, and theatre at Smith & Wollensky London
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 […]
Evogro Explains: Red Amaranth – The Supergreen With Ancient Roots and Modern Flair
Red Amaranth: Beauty, balance, and a brilliant backstory