We caught up with Graham Squire, Executive Chef at The Goring – the only five star hotel in London still run by the family that built it, and home to one of the capital’s most elegant Michelin-starred restaurants.
After a major kitchen and dining room refurbishment, Graham and the team are welcoming guests into a new era at The Goring – one that blends classic British dining with immersive experiences like a kitchen counter champagne service. And behind the scenes? Evogro is quietly powering some of the most delicate finishing touches across the restaurant’s refined dishes.
Unlike some of our previous spotlights, this isn’t a story about a specific dish or hero ingredient. Instead, Graham speaks to the broader value Evogro brings to his kitchen: cost efficiency, reduced waste, better sustainability, and ultimately more control.
“When you really cost analysis everything in terms of what you’re getting from other suppliers… if the guys buy two punnets or something and one starts deteriorating and goes mushy and just poor quality, you’ve got to factor that in.”
Graham also sees Evogro as a tool for education and better habits in the kitchen. With chefs now tending to the crops themselves, there’s a deeper respect for the process – and that translates into less waste and more careful use. “It’s great to teach the young chefs… if they’ve got to take it out and care for it, they use it — they’re more sensible using as well.”
It’s not about growing lettuce for £12 salads. It’s about elevating the details – that polished, finishing flourish on high-end plates – and doing it in a way that’s cost-effective, beautiful, and sustainable. As Graham puts it, “You want that lovely polished, beautiful presentation — and to get that across is difficult unless you’ve got control.”
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Curious to try the Evogro system 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.
Evogro helps provide that control – not just in quality and freshness, but also in carbon footprint and sourcing. Just as The Goring champions direct relationships with farms for meat and fish, their herbs are now grown and harvested on-site. No middlemen. No food miles. Just beautifully grown microgreens, ready when they are.
And the process behind it? Easy. “Everything is managed in the app – we see all the tasks, harvest dates, growing calendars. The support is fantastic, and the team are there instantly if we need anything,” says Graham. Even relocating the system during the kitchen renovation was quick and seamless.
“Ultimately, we have more control, which is what you want. We go direct to farms, and there’s no difference between that and herbs — you grow what you want, when you want to grow it.”
Curious what Evogro could do in your kitchen?
Book a free consultation to explore how chefs like Graham Squire are cutting waste, improving margins, and growing incredible herbs on site. We’ll walk you through how it works — and send some fresh samples to try for yourself.
