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Growing Underground: farming of the future rooted in history

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Growing Underground: farming of the future rooted in history

Below the hustle and bustle of London, one urban farm is growing fresh herbs and salads in a converted air raid shelter – and hoping to change the face of farming as we know it.

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Producers

Read more about some of the best food and drink producers in the world and discover the stories behind them.

Producers

36 features

More from this series:

Growing Underground: farming of the future rooted in history
by Ollie Lloyd
Beans and curds: handmade tofu from Yorkshire
by Clare Finney
Mead: a taste of honey
by Victoria Glass
Born and braised: how Staub became a one-pot powerhouse
by Great British Chefs
The Foraging Fox: making beetroot beautiful again
by Great British Chefs
Dash Water: turning wonky veg into wonky water
by Great British Chefs

More from this series:

Britain's best cheesemakers: Cornish Gouda
by Tom Shingler
Devon’s black gold: Exmoor Caviar
by Tom Shingler
Britain’s best cheesemakers: Yorkshire Pecorino
by Nancy Anne Harbord
Pimp my plates: the potter behind Le Gavroche’s beautiful tableware
by Hugh Thomas
Retire the fish: inside the world’s first no-kill caviar farm
by Hugh Thomas
Fresh is best: in pursuit of great olive oil
by Ella Timney
Cornish gold: the story of Rodda’s
by Great British Chefs
Philip Warren: The butcher whose name is on everyone’s lips
by Hugh Thomas
NamaYasai: Japanese produce from Sussex
by Chloë King
Branching out: the story of Fever-Tree
by Great British Chefs
Sharp minds: behind the scenes at Sarson's vinegar
by Great British Chefs
Southern stars: the producers of Sussex
by Chloë King
Fire and brimstone: The London Log Company
by Hugh Thomas
In pictures: the Cornish seaweed harvest
by Emli Bendixen
Dorset Snails: putting the gastro in gastropod
by Hugh Thomas
Curing in Cumbria: Woodall’s Charcuterie
by Tom Shingler
Wagyu in Sussex: on the farm at Trenchmore
by Chloë King
Embracing the natural beer haze
by Clare Gazzard
The kids are alright: the rise of British goat meat
by Tom Shingler
Hot stuff: talking Tabasco with Took Osborn
by Tom Shingler
Top of the bottle: a year at an English vineyard
by Tom Shingler
A prize catch: what makes Alaskan seafood great
by Great British Chefs
Ale in a world of wine: the Italian craft beer scene
by Jacopo Mazzeo
Distilling talent: the transformation of London’s gin scene
by Great British Chefs
Making the grade: a guide to caviar
by Great British Chefs
Valentine Warner talks gin
by Ella Timney
'It's a beer renaissance' – Interview with Ed Hughes of Sharp's Brewery
by Great British Chefs
A hot time at the home of Tabasco
by Chris Osburn
Lleida: Catalonia's olive oil country
by Ariadna Boixader
Hiver: bees and beers
by Clare Gazzard

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Producers

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