Nine different varieties of micro herbs are being produced by chefs for chefs and are being supplied by HydroPhoria to restaurants across the UK. They are also available to consumers exclusively from The Tickled Pig’s brand new deli in Wimborne town centre, where diners at the café and kitchen can even use the herbs placed on their tables to garnish at will.
A joint venture from Jez and Niki Barfoot of The Tickled Pig and Clare and Baz Williamson of Premium Fodder, HydroPhoria employs the latest hydroponic methods to grow clean, pesticide-free micro herbs, using recycled water and a space-efficient vertical farming system. Ancient and modern agricultural values sit side by side, producing micro greens that are kind to the environment, good for the body and tantalising for the taste buds.
The range includes the beautiful Radish Rioja, with its deep red or green leaves and spicy radish flavour, the pink veined Mustard Red Zest, offering a peppery wasabi flavouring as a garnish, in sushi or as a new take on mashed potato, and the Vitamin K-rich Lemon Basil, possessing a citrus tang that works equally well in a panna cotta or a creamy pasta sauce and can even add a new fresh note to homemade lemonade.
The full range also includes Affilia Cress Shoots, Garlic Chives, Green Micro Amaranth, Micro Mustard Red Lion, Micro Salad Rocket Victoria and Red Micro Beet Bulls Blood.
Jez and Niki Barfoot and Clare and Baz Williamson are pictured outside The Tickled Pig with some of the HydroPhoria micro herbs.