Let’s delve into the importance of customisation and control when striving for excellence in the kitchen.
For chefs like Tom Hamblet, Head Chef at The Avenue Restaurant, Lainston House in Winchester, every detail matters — from the first snack that greets guests to the last flourish on a main course. His cooking balances creativity with precision, and that same philosophy runs through his approach to ingredients. For Tom, Evogro’s growing system has become more than a piece of kitchen kit — it’s a tool for total control.
Custom growing for creative control
“Being able to pick what you want to grow is so good,” says Tom. “If I’m doing something small, I can grow smaller nasturtiums. If I want bigger ones for garnish, I can let them go a bit longer. You can’t do that with packaged herbs.”
That ability to customise crops gives chefs freedom to match the ingredient to the dish, not the other way around. Whether it’s a delicate sprig for a canapé or a more robust leaf for plating, every choice becomes intentional — and fresh.
Zero waste, zero compromise
Evogro also helps Tom minimise waste. “We definitely get rid of less,” he explains. “Because everything stays alive, we can just leave the punnets in the cabinet and use them the next day. Nothing goes limp or gets thrown away.”
That control extends beyond freshness — it means less packaging, fewer deliveries, and smaller environmental impact. The microgreens don’t travel; they’re grown metres from the pass.
A chef’s perspective on value
While Tom admits the initial investment takes consideration, he’s clear on the return: “Over time, if you have it for a few years, you’re definitely going to start saving money. For restaurant owners, it’s the little things that count and add up.”
He adds, “Every chef’s table we do, people ask about it. It’s a talking point. If a chef’s on the fence about buying one, I’d say just do it — you’ll love it.”
See Tom in action
In our latest Evogro Cooks series, featured above, Tom shared three signature snacks from The Avenue:
Trout tart with oyster mayonnaise, pickled apple, and trout roe, finished with baby fennel fresh from the Evogro.
Duck liver parfait cristade with fermented plum, puffed rice and mustard cress — “we grow four types and use whichever looks best that day.”
Cheese gougère with truffle sauce, crisp Parma ham, and a generous grating of pecorino.
Each dish showcases how Evogro-grown herbs and microgreens elevate precision plating and consistency of flavour.
Bring Control & Creativity to Your Kitchen
Ready to bring that same level of control and consistency to your kitchen? Book a consultation to see how Evogro can work for you.
