College students supplying produce for Michelin-starred restaurant

Diners at one of London's top restaurants are feasting on edible flowers, microveg and microleaves grown by students at Pershore College.

Pershore students Tom Smith and Amber Winship. Image: Warwickshire College Group
Pershore students Tom Smith and Amber Winship. Image: Warwickshire College Group
The college has been working with Michelin-starred chef and restaurateur Simon Rogan to supply his London restaurant Fera at Claridge's with around 20 edible crops.

The students and staff, led by commercial Manager John Farmer, currently grow around 20 different varieties of seasonal microveg (such as beetroot, radishes and carrots), leaves (such as chard and kale) and edible flowers.

Rogan's restaurant has its own farm in Cartmel but needed space further south, he said.

"When we heard about Pershore College and its heritage, it seemed ideal. It's a traditional growing area and has amazing soil so it suited us well. As chefs, we're always searching for more ingredients, more quality, so we want to inspire new growers as much as possible."

Rogan's executive chef Dan Cox added: "With our growers we demand preciseness, and are always searching for new ideas and produce which is why we started the partnership with Pershore College. As chefs we need great produce but it's very hard to find.

"We came down, saw the site and were amazed by the facilities at the college. We kept the growing small scale to start off with but we're now looking to expand. It's a fantastic relationship."

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