The sustainable farming innovator delivering to London homes and restaurants
Sustainable farming innovator Crate to Plate is pioneering fresh produce in London with the support of Michelin-starred restaurant Hide
Crate to Plate founder Sebastian Sainsbury’s sustainable farming initiative is part of an aspiration to populate the world with ‘15-minute cities’, or metropolises where everyone has access to fresh produce within 15 minutes from their home.
It is a welcomed proposal for any urbanite who has gone into their local grocery store only to find a selection of bruised and browned fruit and vegetables. But where, within the polluted, densely built confines of many cities, would anything verdant and appetising grow?
Sainsbury’s solution is ingenious. In shipping container-like spaces around London, he is growing a variety of lettuces, leafy greens and herbs using hydroponics, or a method of growing plants without soil, instead using mineral nutrient solutions in water. The plants are grown vertically to maximise the space of the narrow containers, with each 40ft container producing as much as an acre or more of farmland while using 95 per cent less water. The quality of the lettuce and herbs is enhanced through a specially designed temperature, humidity, LED lighting, and water delivery system.
Speaking about why he began this foray into sustainable farming, Sainsbury says, ‘There are two forces driving this transition in how people, especially in cities, eat. First, consumers care more and more about where their food comes from, demanding that it is fresher, more nutritious, and sustainably produced.'
‘And second, food supply chains are not set up to deliver this. Food comes from across the world, and dramatic climate changes are making this production less reliable. Our produce – grown locally in controlled (urban) environments – directly addresses these challenges.’
The fact that Crate to Plate provides produce to London’s Michelin-starred restaurant Hide is proof that this unconventional approach to farming only enhances the flavour of its output.
Says Hide founder Ollie Dabbous, ‘Quite simply, it is brilliant produce grown by a brilliant team. Verdant, delicious leaves harvested just a few miles away, delivered daily, with virtually no packaging. They deserve to be celebrated and the more people that hear about them and use them, the better!’
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox
Dishes at Hide made from Crate to Plate ingredients include a savoury glazed Highland Wagyu with wasabi rocket; London lettuce with apple and crème fraiche dressing; and London burrata and basil pesto with pickled figs & red fruits.
We recommend heading to Hide to try it out for yourself or, if you live in the London area, purchasing Crate to Plate’s £6 Lettuce Box and selection of mixed herbs.
INFORMATION
Mary Cleary is a writer based in London and New York. Previously beauty & grooming editor at Wallpaper*, she is now a contributing editor, alongside writing for various publications on all aspects of culture.
-
The 2024 Ivor Novello nominations for songwriting have been revealed
77 British and Irish songwriters and composers make up this year's nominees, announced tonight at London's Groucho Club
By Charlotte Gunn Published
-
Why Bollinger’s La Grande Année 2015 champagne is worth celebrating
Champagne Bollinger unveils La Grande Année 2015 and La Grande Année Rosé 2015, two outstanding cuvées from an exceptional year in wine-making
By Melina Keays Published
-
Lexus installation explores time at Milan Design Week 2024
Lexus brought designer Hideki Yoshimoto’s ‘Beyond the Horizon’ to Milan’s Art Point, part of its ongoing series of collaborations with Fuorisalone
By Nargess Shahmanesh Banks Published
-
First look at Samba Room, London’s innovative cocktail lounge packed with Brazilian energy
London’s Samba Room, an extension of SushiSamba, is a dynamic bar, lounge and private dining space designed by Fabled Studio
By Tianna Williams Published
-
Reborn distillery Port Ellen welcomes Islay whisky pilgrims with smoky delights
The resurrection of Islay whisky distillery Port Ellen has been hailed by connoisseurs, among them Neil Ridley, who explored the smoky delights of this Scottish west coast gem
By Neil Ridley Published
-
The Connaught Bar shakes up home cocktail making with first book by Phaidon
'The Connaught Bar: Recipes and Iconic Creations' by Phaidon allows anyone to elevate their cocktail making at home, for every occasion
By Tianna Williams Published
-
Claridge’s new restaurant is a beacon for art deco elegance and fine dining
Claridge’s new restaurant, designed by Bryan O’Sullivan, is a redefined London brasserie richly layered in decadent style and cuisine
By Melina Keays Published
-
Josephine is a classic French bistro in London, built on comfort and authenticity
Josephine opens in London’s Chelsea, serving up French bistro classics and family recipes
By Tianna Williams Published
-
Step inside London’s first Scottish deli, dishing up wee plates and hearty scran
Auld Hag-The Shoap is London’s first Scottish deli. Discover fridges and countertops brimming with produce celebrating the best of Scotland’s culinary heritage
By Tianna Williams Published
-
NoMad London introduces afternoon tea with a New York twist
NoMad London serves up an afternoon tea menu spanning from elegant finger sandwiches to elevated New York street food classics
By Tianna Williams Published
-
First look inside St John at Fortnum & Mason, bringing nose-to-tail to Piccadilly
St John at Fortnum & Mason opens for three weeks, securing your nose-to-tail fix while the restaurant’s Smithfield home is refitted
By Robert Johnston Published