Most reputable restaurants now have their
own kitchen garden, providing chefs with
the ultimate fresh produce. Participants
will learn how to plan production for the
year, choose and grow varieties that work
and are asked for by chefs, find out about
successional sowing and be informed
about soil requirements and building soil
fertility. The course covers the essentials of
successful salad growing, kitchen herbs and
micro greens. With Ingrid Foley
Tags: Growing For Restaurants