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.
Quality
“I've been a chef for 25 years and I've never tasted herbs as potent as that.”
That mindset extends to the ingredients on the plate. In a kitchen where precision and freshness matter, Evogro has become a powerful foundation. Instead of relying on deliveries, chefs can cut herbs to order bringing a level of flavour that traditional punnet suppliers simply can’t match.
These values are perfectly demonstrated in their bluefin tuna dish, where fresh basil plays a starring role in the yoghurt and garnish. Picked at its peak, the herb delivers a flavour that moves across the palette — fresh on the front, aromatic at the back.
Fulfilment
“Treating produce and respecting it in a simple manner is an art form.”
Alongside the challenge of accessing the freshest, most cost-effective produce, Andrew also highlights a deeper cultural issue in the industry’s relationship with plants. Too often, herbs have been treated as little more than a garnish — delivered in punnets, stored on ice, and frequently wasted.
At Brown’s Hotel they approach things differently. By growing herbs in-house with Evogro, chefs can harvest exactly what they need. The effects of this change are significant, including a renewed sense of immediacy and enjoyment in working with fresh herbs.
Another dish developed by the team at Brown’s highlights just how potent these ingredients can be. Their simple marinated maitake mushroom dish is finished with three distinct herbs : sorrel, basil and shiso. Each brings its own character and together they layer to create a balanced dish that is full of flavour.
Collaboration
“[We] embed the Evogro as a cultural thing in our restaurant.”
Brown’s Hotel shows us how Evogro is about more than just growing herbs. It’s about bringing out the very best in both the plants and the people working with them — fostering collaboration, raising quality, and shifting the culture on how we think about fresh ingredients.
As Andrew explains, a great deal of thought has gone into the development of both these dishes. It’s a collaborative process: the team gathers to consider how each ingredient can contribute to the final plate. With over 100 different herbs available — and more still to discover — the system opens up possibilities, encouraging creativity across the kitchen.
Ready to shift the cuture of your kitchen? Book a consultation to see how Evogro can work for you.
