The Watercress Company X Francesco Mazzei

This January we have teamed up with Chef Francesco Mazzei from Radici to talk about food, cooking and sustainability.

Sustainable food is something very close to our hearts, and we do what we can to be sustainable as a business, for example, trialling our paper-wrapped bunches and removing peat from our seed germination process. So, when Francesco asked to pay us a visit with this theme in mind, we couldn’t resist!

On a cold wintery day just before Christmas, Francesco and his dream team popped down to one of our Hampshire farms to take a look around and talk to our M.D. Tom Amery about our work. It was so interesting to hear Francesco’s approach to sustainable cooking and his effort to use British produce in his Italian kitchen.

Francesco used some of our fresh crop, which he cut himself, to make an incredible watercress pesto which he drizzled over a beautiful beef tagliata, served with garlic & bone marrow. It was truly a taste sensation!

Credit to: Tor Pearce

For the month of January, you can enjoy this dish in Francesco’s London restaurant Radici. We promise this is not one to be missed, so book a table soon to avoid disappointment.

You can read more about Francesco’s campaign English garden, Italian kitchen here.

Here’s what we got up to:

Credit to: John Scott Blackwell