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 has transformed their kitchen — from improving ingredient quality to giving the team a deeper appreciation for the produce on every plate. While we were there, Graeme also showed us how he prepares one of their most popular dishes: marinated sea bream with imsakiye, finished with the perfectly paired Evogro-grown dill.
Graeme explains how switching to Evogro has helped eliminate the waste that used to come from buying pre-packaged herbs. With delicate microgreens now grown in-house, the team only harvest what they need, when they need it — ensuring herbs stay fresh and vibrant right up to the pass. As he puts it: “Fresh is best, as they say.”
Want to hear more?
Curious to try it for yourself? Get in touch today to book a free consultation and receive some fresh samples. We’d love to show you what Evogro can bring to your kitchen.
Head Chef Connor echoes that sentiment, noting that the flavour from freshly picked micro herbs is far more intense than anything bought in. “You’re picking it right there, and tasting it — the flavour profile is just so much more intense.” He also highlights how Evogro delivers better value than many supplier options, week in, week out.
A closer look: micro dill Dukat
In Graeme’s cooking demo, the finishing touch is a generous sprinkle of micro dill Dukat — a feathery, citrus-scented herb that brings a bright, herbal lift to the dish. Dill is a notoriously delicate microgreen, easily damaged in transit and quick to lose its vibrancy. With Evogro, it’s harvested seconds before service, meaning its texture, colour and aromatic punch are always at their best.
Whether it’s topping a sea bream dish or bringing freshness to a vinaigrette, Evogro-grown dill performs far better than pre-cut or even living supplier options — especially in high-end kitchens where every element on the plate matters.
As Graeme notes, the impact of Evogro goes beyond what’s on the plate. It helps the team understand what they’re growing, reduces waste, and keeps everyone more engaged. “It gives them a good learning experience and lets them understand how things grow… they’re more cautious about what they’re putting in the bin.”
With a second restaurant in the pipeline, Graeme says they’ll be bringing Evogro with them — a testament to how integral it’s become to his operation.
Curious what Evogro could do in your kitchen?
Book a free consultation to see how chefs like Graeme and Connor are reducing waste, intensifying flavour, and growing premium herbs right where they cook. We’ll even send you a few fresh samples to try for yourself.
