For many of the UK’s best chefs, flavour begins long before food reaches the kitchen.
From heritage apples to colourful beetroot, more professionals are turning to their own gardens for inspiration – and ingredients.
Growing produce allows chefs to work in harmony with the seasons, ensure top quality, and capture the kind of freshness that no supplier can match.
Each crop tells a story of patience, passion and creativity – the same qualities that define every exceptional dish.
All information is provided for general interest only and is sourced from publicly available material.
Availability of ingredients and produce may vary by season.
Photos are for illustrative purposes only.
1. Carrots
At Moor Hall in Lancashire, three-Michelin-star chef Mark Birchall grows heritage carrot varieties that go straight from soil to plate.
For him, carrots are far from ordinary – when freshly pulled and roasted at their peak, they deliver a sweetness and depth of flavour that can’t be replicated.
Birchall’s garden-to-table approach keeps every dish vibrant, earthy and perfectly seasonal.
2. Beetroot
At The Woodcote in West Sussex, chef Matt Gillan fills his raised beds with ruby, golden and “Chioggia” beetroot.
Each variety brings a different hue and sweetness, turning his dishes into colourful expressions of freshness.
By growing everything organically – without chemicals or pesticides – Gillan captures beetroot’s natural flavour while celebrating its versatility in both savoury and sweet creations.
3. Tomatoes
At The Three Fishes in Lancashire, chef Nigel Haworth cultivates ten tomato varieties inside a 30-metre polytunnel – from the rich “Black Russian” to the vibrant “Sungold.”
He values their diversity and uses them in everything from crisp salads to slow-cooked sauces.
For Haworth, the burst of a sun-warmed tomato is proof that true flavour starts in the garden, not the grocer’s aisle.
4. Herbs
Both Mark Birchall and Matt Gillan rely on herbs as the finishing touch that transforms a good dish into a great one.
Birchall grows classics like rosemary and thyme for their aroma and depth, while Gillan experiments with fennel, oregano, spearmint and curry leaf – even drying seeds for later use.
Their shared love for herbs highlights how small additions can elevate a plate beyond expectation.
5. Squashes
Gillan’s garden wouldn’t be complete without his prized squashes – especially the scalloped “Patty Pan” and the creamy “Butternut.”
Their gentle sweetness and texture make them ideal for soups, roasts and purées.
His letter-shaped raised beds give the plants room to sprawl, proving that even geometry can play a part in cultivating perfect flavour.
6. Tokyo Turnips
At The Three Fishes, Nigel Haworth grows Tokyo turnips for their subtle crunch and delicate, peppery note.
Smaller and milder than traditional turnips, they bring an unexpected freshness to his plates.
Haworth loves surprising guests with vegetables they rarely encounter – proof that curiosity and creativity flourish best when grown by hand.
7. Apples
Surrounding Moor Hall’s gardens are heritage apple trees bearing classic British varieties like “Egremont Russet” and “Cox’s Orange Pippin.”
Birchall uses them in sauces, desserts and even savoury dishes, celebrating their perfect balance of tartness and sweetness.
For him, caring for these trees symbolises patience and tradition – qualities that mirror the rhythm of fine dining itself.
8. Radishes
At The Woodcote, Matt Gillan cultivates radish varieties such as “Viola,” “Sparkler” and “Whitella,” each adding a crisp, peppery bite to his dishes.
Quick to grow and bursting with colour, they’re a perfect example of how simplicity can shine.
For Gillan, pulling them fresh from the soil before service is one of the most satisfying moments in the kitchen-garden cycle.
