Evogro

25/12/2025

Santa’s back in the kitchen 🎅
(Still definitely not , Executive Head Chef of The Royal Society.)

This dish is all about winter produce and a bit of festive fun — venison fillet, heritage carrots, a potato doughnut filled with rich venison gravy, and layers of flavour built with cresses grown in the Evogro.

Royal cress, thyme cress, cavolo nero used young as a cress, sprout tops (because it is Christmas), thyme oil, cranberry, and beetroot — all finished with precision and a very sharp knife. Naughty or nice list pending.

Festive theatre, serious cooking, and herbs snipped straight from the cabinet 🌱

24/12/2025

Let it gro 🎵🎄

Today we’ve got a very special guest… 🎅
Santa Claus* (definitely not ), Executive Head Chef of Lapland, cooking up Christmas in a Bowl.

This chestnut espuma is made with a thyme oil and finished with thyme cress snipped straight from the Evogro — seconds before plating. The flavour, aroma, and freshness? Ridiculous.

Festive hat. Serious technique. Ingredients grown exactly where they’re needed.

Merry Christmas from the Evogro kitchen 🌱✨

*Santa may or may not also be the Executive Head Chef at Royal Society.

26/11/2025

Executive Head Chef walks us through his glazed maitake mushroom and heritage beef dish — a balance of depth, freshness, and zero-waste thinking.

Maitake glazed in miso and red wine jus, heritage beef, black garlic, pickled mustard seeds, aioli, mustard cream… all finished with peppery nasturtium grown in the Evogro cabinet and a house-made herb oil using leftover leaves.

Smart cooking meets smart growing.

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12/06/2025

We spoke to Head Chef Tom Hamblet, winner of MasterChef UK: The Professionals 2023 on how Evogro elevates his dishes and customer experience.

Chef Hamblet discusses that fresh, independently grown produce on site in the Evogro is best for quality and service at Lainston House in Wi******er.

10/06/2025

Salad rocket (Eruca vesicaria) is one of the most popular leafy greens in professional kitchens — known for its bright, peppery kick and versatility across dishes. Unlike bagged rocket, which often goes to waste, growing it fresh means better flavour, longer shelf life, and zero unnecessary waste. In the Evogro system, chefs simply harvest what they need — the rest continues to thrive.

Rocket pairs well with crops like pea shoots, watercress, coriander, and red amaranth — all of which grow in harmony under similar conditions of light and nutrients.

3 facts you probably didn’t know about rocket:
🥦 It’s a member of the Brassicaceae family, making it a cousin to broccoli, mustard, and cabbage.
🌿 The flavour becomes more intense the older the leaf — younger leaves are milder and more tender.
🏟️ Rocket was considered an aphrodisiac in ancient Roman times and often banned in monasteries.

27/01/2025

With Evogro, you can control how big or small you want to grow your micro herbs. Here we have a nano sized Mexican marigold. Tiny, but mighty! Perfect for adding a zesty kick to smaller, delicate dishes where every crucial detail counts 🌱

Find out more at www.evogro.com

16/01/2025

Chef Spotlight with executive chef Tom Cook of Smith & Wollensky London

Chef cook takes us on a short tour of his kitchen and talks about how his Evogro is a real talking point for his customers, whilst providing the freshest micro-herbs possible 🌱

Thank you very much to the Smith & Wollensky London team for having us.

Find out how Evogro can enhance your culinary excellence and take your food to the next level with total control, at www.evogro.com



https://youtu.be/6bJ6_FDuBac

Evogro: Plant growing systems for chefs. We speak to Tom Smith, Executive Chef of Smith and Wollensky, London.Tom discusses how he uses Evogro to add to his ...

24/12/2024

Merry Christmas to all of our wonderful chefs! Wishing health, happiness and success for 2025 🌱 🎁

12/12/2024

We speak with Chris Cleghorn, Executive Chef of The Olive Tree, Bath.

The Olive Tree is Bath's only Michelin star restaurant, located below Queens Berry Hotel Bath. Chris tells us a brief history of the hotel, The Olive Tree and what it takes to retain a Michelin star for over 6 years. Evogro enables Chris to independently grow and produce herbs like Mexican Marigold to elevate his dishes, which otherwise would be costly and hard to obtain in the middle of a busy city without the Evogro system.

Visit the Olive tree at https://olivetreebath.co.uk/
Learn more about Evogro at https://www.evogro.com
Subscribe to our Youtube channel at https://www.youtube.com/watch?v=IN8q8ll0OLI

Learn more about Evogro at https://www.evogro.comWe speak with the Executive Chef of The Olive Tree in Bath, Chris Cleghorn.The Olive tree is Bath's only Mic...

05/12/2024

Beetroot & gin cured salmon, citrus crème fraîche, pickled cucumber & trout roe, finished with grown Mustard red lace & Nasturtium. Another incredible dish from at 

Thank you to for the picture.

20/11/2024

Evogro makes growing easy 🌱

Our goal is to help you grow the best possible plants – better than you can get from any other source. We strive to perfect all aspects of crop quality including flavour, appearance and consistency. By controlling and optimising the growing conditions we can give each plant exactly what it needs for strong, healthy growth.

Pictured: Mature Sweet Genovese basil

11/11/2024

Small but mighty! A fan favourite of our chef customers. This is Mexican marigold in nano form, which leaves boast a complex anise-liquorice flavour with a citrusy zest, perfect for adding a refreshing pop to dishes and desserts.

Also commonly known as Aztec marigold, it’s one of over 120 seed varieties you can choose from to grow in your own Evogro.

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