Artisan Essentials 2025

ARTISAN ESSENTIALS specialityfoodmagazine.com 27 maximise profit potential. “For instance, we grow leafy cut-and-come- again greens – green kale, red kale, modern coloured kale, cavolo nero and rainbow chard.” His biggest trio of money-spinners, however, are tenderstembroccoli, padron peppers and courgette flowers. “Tenderstem is expensive in supermarkets because it’s more difficult,” Ross says. “You have to use a knife to cut it, you can’t go in with amachine. They will give you amegacrop of promoters, which will growmore plants, so they are well worth it!” Advice for those thinking about adding a kitchen garden ● “Consider what your customers actually want. Talk to themand find out what they will definitely buy. You can’t just plant things and depend on being a good salesman – that’s not how it works.” ● “Polytunnels are the best way tomake money, extending salad greens across the year.” ● Put in as many no-dig beds as possible. It costs more to begin with, but looking after themwill give you good conditions, you won’t have to dig later, and you’ll have higher yields and less weeds.” the cooler months, and buying before December means you have the pick of the best canes, runners and root stock, rather than being lumbered with the ‘leftovers’ in the NewYear. Howwe got started Ross Geach of PadstowKitchen Garden grew up on a farm, tending to the land alongside his dad and grandad. He always had his hands deep in the soil, but a career in cheffing called, one which sawRoss working within the Rick Stein empire, leveraging himself to a head chef position. However, the farmkept luring Ross back, and 17 years ago he started growing produce in its walled garden, adding a polytunnel two years later. Knowing how the restaurant game works, and what chefs need and when, stood him in good stead, and gave Ross an ‘in’ locally. “Sometimes chefs have farmers dropping off five boxes of lettuces instead of four, with the farmer telling them they’re ready and they have to sell them,” he says. To address this frustration amongst his peers, Ross would growwhat the chefs needed, calling during service to check what he could supply. What began as a hobby is now a fully-fledged business, with him downing knives 11 years ago to operate the six-acre kitchen garden. How to get started Ross says youmust be honest and brutal with yourself about what you’re growing before you put spade to earth. “There isn’t anything I haven’t tried to grow in the last five years,” he explains. “And I won’t grow anything that doesn’t make me money. You won’t believe the veg you can’t make a profit on.” Stick to growing 10 things, he advises, adding that he’s learnt his lesson having unsuccessfully tried to growmore than 25 varieties of crop a decade ago. How tomakemoney from a kitchen garden Grow things that are ‘high end’. This is the strategy that works best for Ross, who adds that it’s also worth looking at plants that cropmore than once to I WON’T GROWANYTHING THAT DOESN’T MAKEMEMONEY. YOUWON’T BELIEVE THE VEG YOU CAN’T MAKE A PROFIT ON