"I've worked with Organic Lea for about 10/12 years. They rent a greenhouse on the outskirts of Epping Forest and grow crops for local communities, and we would buy a few things from them. They offered a space to us, which fell through, then this came up, Hale says, gesturing toward the polytunnel in a far corner of the field."
"Hale has hired gardener Hugo Silva to tend to the half-acre plot, reporting back throughout the week on what's ready now and what's coming in the next few weeks. The time it takes from picking the crops to their arrival at the Shoreditch restaurant can be as little as 30 minutes. Right now, Hale thinks The Clove Club's restaurant/garden project is the only one of its kind in London."
"Despite being in its infancy and having not yet hit a full growing season, the garden is already providing around 40 percent of The Clove Club's vegetables and herbs. "This isn't replacing the carrots, the onions, the basic workforce things we need; this is a project to create the beautiful additional vegetables we want," Hale says. "It's not a cost saving exercise - this is for growing money-can't-buy stuff.""
Isaac Hale established a half-acre smallholding next to a school football pitch earlier this year to grow produce for The Clove Club in Shoreditch. The project was developed with the local council and OrganicLea and includes a polytunnel and open growing space. A gardener tends the plot and reports weekly on what is ready and what is forthcoming; harvests can reach the restaurant in as little as 30 minutes. The garden supplies roughly 40 percent of the restaurant's vegetables and herbs, focusing on speciality, hard-to-source items rather than staple crops, and aims to produce unique, high-quality ingredients rather than cost savings.
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