Installing a Hydroponic System at Roe Restaurant, Wood Wharf, London

Chefs Will Murray and Jack Croft place quality ingredients at the heart of their culinary philosophy, with a strong focus on sustainability. Their restaurant ethos revolves around utilising locally sourced ingredients, regenerative crops, and a zero-waste cooking style. The menu presents a collection of British classics elevated by innovative cooking techniques, which have garnered a significant following. Incorporating foraged ingredients and traditional preservation methods further accentuates their culinary excellence, and in Roe the ingredients will be as fresh as they can be.

Obtaining fresh produce comes with its own challenges including quality and supply chain dependency. Roe restaurant prioritises sustainability by reducing produce travel time to reduce carbon emissions. They also focus on minimising water consumption and producing nutritious, flavourful ingredients on site. Roe not only sets an industry standard for sustainable practices, but also provides a new vision for the restaurant scene, attracting guests through the unique experience of such setups. 

Our projects are meticulously planned with a team of consultants, spanning from project inception to engagement of industry-standard nurseries and contract growers. We also craft bespoke management guides to ensure our clients comprehend the technology and maximise its benefits. In December and January, we installed the hardware and planted the system with various plants, perfectly entering the flowering stage to guarantee abundant produce by the restaurant's spring opening. With our training and post-installation guidebook, the Roe team possesses a unique understanding of the processes and optimal care for the system in the years ahead.