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
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 […]