Evogro Explains: Mexican Marigold – The chef’s lesser-known secret herb
Welcome to Evogro Explains – our new series unpacking the herbs and microgreens loved by the UK’s top kitchens, in a bitesize format. First up: Mexican Marigold — a fragrant, flavourful plant that brings unexpected complexity to your plate. We’re going to break down the basics of what exactly Mexican Marigold is, how it provides […]
Lexington Catering grows its own: A contract catering approach to flavour and sustainability
In a busy corporate kitchen, consistency, freshness and efficiency are essential — but so is delivering standout flavour and reducing waste. That’s why Lexington Catering brought in Evogro. We visited Executive Chef Jim Wealands at a leading London law firm, where he and his team run everything from staff dining to plated hospitality and dessert […]
The Caterer features Evogro as vertical farming transforms hospitality
We were delighted to see Evogro featured in The Caterer‘s deep dive into how vertical farming is transforming ingredient sourcing for chefs – from cutting waste to elevating quality and boosting sustainability. The article explores how hospitality venues across the UK are embracing hydroponics to grow high-quality greens right where they’re needed: in the 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
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 with refined Japanese touches, Graeme and his team present dishes with precision, care, and creativity. We sat down with Graeme and his Head Chef, Connor McCollum, to explore how Evogro […]