Why more and more of us are turning to homegrown, locally-sourced produce
who garden as a hobby do it so they can grow produce they can use in cooking. This, coupled with the fact thataccording to national garden centre Wyevale, is a pretty good indicator that the UK is getting more green-fingered.
The Banks family are farmers by trade, and Tommy and his brother James took over the family pub and began turning it into something special. At the age of 23, Tommy got his first Michelin-star, the youngest person in the UK to do so at the time, but with that recognition came serious imposter syndrome.
“Growing your own food, makes you more versatile, but equally it helps you appreciate the nuances of food” But it doesn’t always go to plan, and it’s not just bad growing seasons and pests the chefs and gardeners have to deal with. The want for more creativity, means the team are also experimenting with more unusual crops.
Tommy recommends starting small, picking a few things to grow and really focusing on them. Or, especially if space is limited, just start by growing your own herbs. “Yes, I’m passionate about championing where I’m from, and farming as a culture, but I do think my food is internationally inspired,” he tells me.
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