Eden Project’s Recipe for Success: Chefs and Gardeners Plant the Seeds for a Greener Menu

In an inspiring display of teamwork, chefs from the Eden Project have collaborated with the horticulture team to kick off the growing season at the new plant nursery located on the Outer Estate. This unique initiative is part of the Eden Project’s commitment to sustainability and reducing food miles by growing fresh produce on-site.

During their visit, the chefs lent their hands in preparing and planting an array of herbs, as well as setting up growbags for tomatoes, aubergines, bell peppers, and cucumbers. This effort marks a significant step towards the Eden Project’s goal of self-sufficiency in fresh produce, intended for use in their own kitchens.

The new nursery is a testament to the Eden Project’s dedication to sustainable agriculture, allowing them to cultivate fresh ingredients with minimal environmental impact. The involvement of the chefs not only aids in the preparation for the growing season but also provides them with invaluable insight into the origin of their ingredients and the efforts required to produce them.

Visitors to the Eden Project can look forward to enjoying meals made with these freshly grown ingredients, harvested directly from the nursery. The project eagerly anticipates the flourishing of these crops, promising an array of delicious food produced sustainably right at their doorstep.