Elements by Gary Townsend is a fine dining restaurant with a strong ethos focusing on the provenance and sustainability of its menu. See how the Evogro system is helping bring that dream to life in our spotlight interview.
At Elements where the story of the food is the most important thing, Evogro offers a sustainable option that increases flavour and eliminates microgreen waste with hyperlocal produce cut immediately for service. Preserving freshness and flavour.
"The quality, the freshness, the shelf life on them is second to none."
Deer Kofta with Cumin Yoghurt
One clear foundation of Elements is the provenance of their ingredients. See their flavour-packed Deer Kofta with Cumin Yoghurt, Pickled Red Cabbage, and Fresh Evogro-Grown Cavolo Nero, Red Amaranth, Green Mizuna, and Nasturtium in the video below.
The mince is from the shoulder of roe deer, native to the UK and widespread in Scotland and that herbs are cut to order from the kitchen. Adding freshness, texture and peppery notes to the dish with no food miles or waste.
Buttermilk Miso Trout
"It's the first thing your eyes are drawn to as soon as you walk in."
Style and adding theatre to dishes is also key to the experience of dining at Elements. The cabinet adds a visual component and the opportunity to explore high quality microgreens that keep pace with Gary's eclectic, global influences.
Nasturtium with its deep, blue-green colour, unique shape and flavour adds a beautiful contrast to this miso sea trout dish.
The sea trout is lightly cured and gently poached, finished with furikake seasoning. Served with buttermilk miso sauce, pickled cucumber, mirabelle plum purée, black radish, and trout roe — topped with freshly picked nasturtium and red mizuna for drama.
Want to know more?
Looking to level up your sustainability and eliminate food waste in your kitchen? Book a consultation and explore what an Evogro system might look like for you.
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