Evogro in the Press

Evogro in the Press

“Watch BBC South East’s interview with Evogro’s MD Jason Hirst who discusses the benefits of the Evogro system ahead of the new Green Tech Hub opening in East Malling Research Centre. “

“Using technology to make young salad leaves more nutritious. Read how Evogro will work with Niab and Growing Kent & Medway to improve plant quality.”

“Chef Graeme Cheevers was awarded a Michelin Star just 8 months after opening his restaurant, Unalome. A key ethos to the team is their commitment to sustainability.”

“Read how Roganic Hong Kong was awarded a Michelin Green Star by staying true to its dedication towards reducing carbon footprint. For example, using the latest technology from Evogro.”

“Bringing nature into a London building with the Evogro Growing System”

“A relaxed approach to high-end dining encourages chefs to experiment with superior local ingredients, creating an incubation space for talent”

“Top chefs are turning to urban farming for sustainability, quality control and community health – but not at the expense of luxury.”

“Your Kitchen Must Haves for 2020 – view the most innovative equipment that your kitchen needs”


“Could growing your own fruit and veg in the kitchen soon become easier than buying it”

“Will Hong Kong restaurants stop importing Chinese produce and instead grow hyperlocal food?”

“When I arrived to interview the team, I was introduced to a new addition to the team, the Evogro, a giant glowing contraption filled with trays of seedlings”


“Evogro has been impressing some of the country’s top chefs with their plant growing system, which enables the production of perfect, delicious herbs and salad leaves right there in the kitchen.”

“Why are chefs turning towards the Evogro?”

“If you visit Roganic Hong Kong, you’ll notice the smart boxes or farms on-site, drenched in red and blue LED lighting to promote growth, as well as hydroponics and video monitoring for ingredients such as microgreens and herbs.”

“By installing the Evogro system in his kitchen Paul Greening can now grow his rare Japanese herbs in his London restaurant?”

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