From field to fork: Meeting our growers and inspiring seasonal menus

Behind every dish is a story waiting to be told. One that begins long before its ingredients reach our kitchens. It starts with the growers who nurture every crop, the land that is cultivated and the care taken at every stage of production.

At The Good Eating Company, understanding this part of the food experience journey is essential to creating exceptional food. Recently, our chefs travelled to Hugh Lowe Farms in Mereworth, Kent, where they spent the day exploring one of Britain's most respected fruit farms. The visit offered a wonderful opportunity to connect with the people behind the produce and experience sustainable farming first-hand. Seeing the passion that goes into every harvest certainly inspired our chefs for the seasonal dishes we create throughout the year. 

A family legacy of exceptional produce

Nestled in the heart of the Garden of England, Hugh Lowe Farms has been growing fruit since 1893. Now in its fifth generation of family ownership, the farm has earned a reputation for producing outstanding strawberries and raspberries, supplying the official caterers for the Wimbledon Championships for more than 30 years.

Through our trusted partners at County Supplies, we're proud to source these exceptional berries for our own kitchens. They're picked at peak ripeness, selected for flavour and delivered fresh, ensuring their natural sweetness is retained throughout every dish.

The family also grows beautifully crisp bok choi through its sister business, LJ Betts Limited, applying the same dedication to quality and responsible farming that has defined the business for generations.

Seeing sustainability in action

For our chefs, understanding where ingredients come from means understanding how they're grown. Walking through the polytunnels and speaking directly with the growers brought to life the careful balance between producing exceptional food and protecting the environment.

Across the farm, sustainability is woven into everyday practice. Native bees pollinate the crops, while beneficial insects provide natural pest control, reducing the need for chemical intervention. Solar-powered polytunnels help reduce energy consumption, rainwater harvesting supports efficient irrigation, and the farm's LEAF Marque accreditation reflects its long-term commitment to environmentally responsible farming.

Perhaps most impressive was the space dedicated purely to nature. Around a fifth of the farm is set aside for woodland, wildflower meadows and wildlife habitats, creating an environment where biodiversity can thrive alongside food production.

Visiting our growers matters

When chefs spend time with the people who grow their ingredients they begin to understand the decisions behind every variety and why certain crops are harvested at particular moments and how weather, soil and growing techniques all influence flavour. That knowledge creates a stronger connection to the ingredient itself.

Rather than seeing a punnet of strawberries arrive in the kitchen, our chefs get to experience months of careful cultivation.  Having a deeper appreciation naturally influences how dishes are developed, encouraging our chefs to celebrate the ingredient rather than overcomplicate it, allowing the freshness and flavour of seasonal produce to take centre stage.

Inspired by the season

From vibrant summer desserts showcasing freshly picked strawberries and raspberries to bright seasonal salads featuring crisp British vegetables, our chefs returned inspired by what they had seen, tasted and learnt. It's this continuous curiosity that helps keep our menus fresh, seasonal and exciting. By understanding ingredients at their source, we're able to create dishes that reflect the very best of each season while delivering the quality our clients and customers expect.

Partnerships built on shared values

Working closely with trusted suppliers such as County Supplies and family-run producers like Hugh Lowe Farms enables us to champion British seasonal produce while supporting businesses that share our values around quality and sustainability.

These relationships are about trust that has been built through the years and a sharing of knowledge and supporting a supply chain that values provenance and responsible farming as much as we do.

From the field to the plate

By taking the time to meet the people behind our produce, our chefs gained valuable insight. 

These experiences not only help to shape and refine the menus we create, it influences the stories we tell and adds to the exceptional dining experiences we aim to deliver for our guests every day.