Chef Spotlight : Jimmy Garcia Catering
“A zero mile herb garden that the clients can see is really powerful and fits well into our narrative.” Jimmy Garcia | Founder Jimmy Garcia Catering is at the cutting edge of event catering. Trusted by leading brands including Google, Samsung and Vogue they bring Michelin-quality food to a ranch of pop-ups, weddings and corporate […]
Evogro Explains : Pak Choi Purple Rain to Canton White
Pak Choi is a member of the Brassicaceae family and close relative of cabbage and kale. Varieties have slightly serrated, oval-shaped leaves and the flavour is fresh, sweet and mustard-like. Different pak choi varieties offer a striking range of colours, from the deep purple leaves of Purple Rain to the green leaves and white stems […]
Evogro Spotlight : Lumière Restaurant
“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 | Chef Patron | Lumière 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 […]
Evogro Explains : Varieties of Shiso
Shiso is a variety of Perilla with the quintessential serrated, spade-shaped leaves, and soft texture. Full of vitamins A, C, and K, as well as calcium, and iron with a wide range of colours to enjoy. A mainstay in Japanese cuisine and a welcome addition to fusion dishes thanks to its unique flavour often described […]
Chef Spotlight: How Elements by Gary Townsend is using Evogro to uphold its commitment to sustainability
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 Evogro system is helping bring that dream to life in our spotlight interview. At Elements where the story of the food is the most important thing, Evogro offers a sustainable […]