Evogro Customers

Evogro Plant Growing Systems are used by leading professional chefs and bartenders

Helping our customers to grow

Our mission is to make it easy for our customers to grow their own perfect plants. We do this by providing an integrated system of cabinets, software, consumables and support services – all designed to work together to deliver excellent, consistent results. 

We are proud to have as customers many leading professional chefs and bartenders working across the hospitality sector in restaurants, hotels, bars, pubs, clubs, contract caterers and colleges. Our customers demand the highest standards and we are delighted that they trust their Evogro systems to deliver.

Read what our customers say about us

Martyn Nail

“From my suppliers I look for the trinity of quality, service and price and Evogro delivers on all three”

Simon Rogan

 “Our UK restaurants have been an advocate for Evogro for a long time, so it makes sense to bring that element to our Hong Kong site.” 

Simon Rogan

John Williams

“I just love the freshness of the herbs that our Evogro produces! Having the facility to grow our own ingredients in a sustainable way is wonderful.”

John Willliams

Ollie Dabbous

“The herbs grown in our Evogro add a defining touch to many of our dishes. They are picked to order and packed with flavour. They are also quick and easy to grow and the unit doesn’t take up much space, which is key in central London.”

Ollie Dabbous

Michael Wignall HS

“As the plants are still growing you can just snip them to order and then just tweezer them out so you’re not even touching them with your hands so you’ve got the optimum freshness, there’s no damage with packaging or heat.”

Graham Garrett

“The Evogro is an amazing addition to the kitchen and has become a real talking point amongst customers who regularly ask if they can see it.”

Jean-Luc Mongodin

“ The final touch in most of our dishes, in line with the freshness, quality and sustainability that define our menu. Easy to grow, the Evogro system has become right away an indispensable and reliable part of our kitchen operation”.

Jean-Luc Mongodin

Eric Lorincz

“When I first saw Evogro I thought this is the next level. It’s the ultimate solution to grow some very unique herbs and have them fresh all the time. And help us reducing waste as we only hand pick as many we need, the rest keep growing.”

Erik Lorincz

Peter Fiori

“I’ve been working with Evogro for four years. Fabulous service, super produce and incredible innovation! 

Huge thanks to the team at Evogro.”

Coutts

Dan Dove

“Global Bartending have worked with Evogro for over 2 years as a close partner in the luxury drinks sector. Evogro are one of the most forward thinking brands in this industry; bringing organic, sustainable and beautifully tasting produce in a space efficient way to future bars and kitchens.”

Andrew Bunting

“What I love about Evogro is having the freshest herbs possible available at any time, cultivating them on site and cutting them straight onto the dish, it definitely gives a deeper connection to the herbs and to the dish. Fantastic team, fantastic product. I would (and do!) recommend Evogro to any chef I speak to.”

Andrew Bunting

Restaurant Associates

Piotr Czerwinski

“I have been working with Evogro for over two years and could not imagine not having the growing facilities in my kitchen, we use it everyday in all aspects of service! Having freshly grown, bespoke herbs is great, specially when there is a such a brilliant support behind it.”

Piotr Czerwinski

Aramark

Ian Webber

“I couldn’t feel more happy or privileged to have the opportunity to use an Evogro. Along with produce from our farm it allows us to serve food with integrity, freshness and vibrancy which just simply cannot be purchased from the marketplace with the same quality. Given the option this piece of equipment will always remain as an essential part of our kitchens here at the Woolsery project “.

Ian Webber

John Mijatovic

“I have been using the Evogro system for over 3 years now and it really has become part of my creative process for creating my menus. I know what my herbs, salad leaves and microgreens will look like when I sow them so I can visualise my dishes. I have a constant supply of fresh herbs right in my kitchen, so I know I am serving the freshest, most flavoursome and nutritious herbs every day”.

 

John Mijatovic

The Royal Duchy

“We always look for the best ingredients possible. The Evogro system is a great asset, particularly in a development kitchen, because you can have an extensive range of herbs constantly available. If we’re working on a dish and think ‘what if we added this particular fresh herb’, we can get it from the cabinet, and we know it will be in peak condition.”

Mitch Mitchell

Customer Case Studies

Find out more about how our customers use their Evogro systems

Martyn Nail

Martyn Nail, Claridge’s

Claridge’s in Mayfair is one of the most iconic hotels in the world. Founded in 1812, the hotel was remodelled in the 1920s in its distinctive Art Deco style. Glamorous and sophisticated, the hotel has long been a favourite of royalty, heads of state and Hollywood stars. The kitchen at Claridge’s is open 24 hours a day, 365 days a year. Including the ballroom and eight other event venues. Famed for its afternoon teas, Claridge’s serves more than 1,000 covers on an average day. In charge of this operation and managing a team of fifty-three staff is Executive Chef, Martyn

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Michael Wignall, The Angel at Hetton

Michelin Star chef Michael Wignall started his professional career in earnest at Broughton Park, under Paul Heathcote, moving with him to his eponymous restaurant in Longbridge, Preston, followed by a spell working with John Burton Race at L’Ortolan. Following this he headed up The Old Beams in Staffordshire, Waldo’s Restaurant in the Cliveden Hotel, Michael’s Nook and the Burlington Restaurant at The Devonshire Arms, earning or retaining a Michelin star at each. In 2007 Michael began at The Latymer at Pennyhill Park and in 2009 was awarded the restaurant’s first Michelin star, with the second Michelin star being awarded in

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Peter Fiori

Peter Fiori, Coutts

Having spent much of his childhood holidays in his native Italy, Peter Fiori’s culinary style is underpinned by the traditional Italian ethos: use good quality, seasonal products to create simple, flavourful classic dishes which stand the test of time. “I spent a lot of time helping to grow our own produce, helped mum make pasta, bread, polenta, all by hand. It’s the foundation of my love affair with food… I was destined to work in the food industry.” In 2002 he accepted the position of Head Chef to Coutts bank, renowned for its focus on client service and excellence. Peter saw

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Graham Garrett

Graham Garrett, The West House

Graham Garrett is owner and chef of The West House at Biddenden in Kent.  After working for Nico Ladenis & Richard Corrigan, Graham opened The West House in 2002 and won a Michelin star just two years later, which he has now retained for twelve consecutive years. In addition to the West House, Graham provides menu design consultancy to hotel chains and travel companies. In late 2013, Graham installed an Evogro unit and after a year of living with it, he had the following to say:     “For me, flavour is paramount, and I have not generally been a fan of

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