We were delighted to see Evogro featured in The Caterer‘s deep dive into how vertical farming is transforming ingredient sourcing for chefs – from cutting waste to elevating quality and boosting sustainability.
The article explores how hospitality venues across the UK are embracing hydroponics to grow high-quality greens right where they’re needed: in the kitchen. For chefs, this means total control over supply, freshness, and flavour – no garden, greenhouse or delivery van required.
“We started growing in the cabinet and it stuck with us because of the quality... you snip off the plants and put them straight on the plate.”
A central theme is the precision made possible by today’s technology. As Evogro founder Jason Hirst explains, the advantage of hydroponics isn’t new, but what’s changed is the level of control: “The LED lighting can supply the equivalent of a perfect 18-hour summer day combined with the ideal blend of nutrients,” he says – a growing environment designed for consistency and maximum yield.
Evogro’s system uses sensors and AI to monitor plant health and send app-based instructions to chefs on exactly when to plant and harvest. That smart integration into the daily flow of a kitchen is what makes vertical farming viable at scale – and why chefs are increasingly building their menus around it.
Trusted By Industry Leaders
At the Ritz London, executive chef John Williams was one of the first adopters. “We started growing in the cabinet and it stuck with us because of the quality,” he says. “You snip off the plants and put them straight on the plate.” Similarly, at the Goring, chef Graham Squire praises the impact on freshness and waste reduction. “Basil is an absolute no-no to buy in because by the afternoon it is dead. We can now grow lots of it and control what we grow,” he notes, adding that the cabinets “pay for themselves” over time.
In Glasgow, Gary Townsend of Elements restaurant uses Evogro to harvest micro-greens and herbs at their flavour peak, right before service. “It’s the kind of detail that lifts a dish from good to unforgettable,” he says. With a 75% reduction in plant waste and full creative control over what’s growing, he sees it as both a practical tool and a compelling part of the guest experience.
A future-focused approach to food
Across every kitchen, the message is the same: vertical farming isn’t just a talking point – it’s delivering real culinary and operational benefits. From cutting waste to improving consistency and inspiring creativity, it’s quickly becoming an essential part of the modern kitchen toolkit.
