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

Roe is the latest addition to the renowned London restaurant scene, following in the footsteps of its sister restaurant, Fallow. With a world-renowned reputation for culinary excellence and a wildly popular YouTube channel, the restaurant is dedicated to promoting sustainability through its design, décor, and practices.

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About the client

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.

The Challenge

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 Approach

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.

The Results

One of the attractions of hydroponics is the rapid growth rate of plants, as seen in Roe where a striking display of beans entwines the mezzanine facing the front door. This lush green spectacle is truly unique to London, allowing guests to not only admire the bouncing leaves of oxalis but also enjoy the fragrant scents of verbena, oregano, or thyme. Chillies harvested since the middle of winter are already making their way onto the chefs counter, with further exciting additions planned as the seasons change.

Why we love this case study

Hydroponics is widely employed globally for mass-scale food crop production. However, integrating boutique designs into restaurants offers a fresh perspective on food production in contemporary times. Rather than utilising hobbyist setups typically suited for smaller spaces, we implemented commercial grade equipment across the first-floor mezzanine to efficiently produce both quality and quantity of food, akin to a hydroponic farm. The design features two recirculating systems: an aeroponic vertical tower system planted with chillies and aromatic herbs, and a trough system with climbing plants and edible flowers. This pioneering installation sets the stage for modern restaurant entrepreneurship.

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