Chef Spotlight : How Evogro brings out the best in the restaurant culture at Brown’s Hotel
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 in London, longevity has never been about standing still. According to Executive Chef Andrew Sawyer, innovation is essential to maintaining that level of quality guests expect. https://youtu.be/iiwL1fumLKU Quality “I’ve been […]
Evogro Explains : Basil – A surprisingly vast & versatile world
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 sweet genovese, with its peppery sweetness, and lemon basil, with notes of anise and citrus, perfectly capture the brightness of the season. But we’d also like to shine a light […]
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 […]