Lockdown micro food business thriving
AFOOD business launched in lockdown is expanding rapidly as chefs and shops clamour for its microgreens, herbs and edible flowers.
The company’s success is all the more remarkable for the way its owner overcame a horrendous accident that cost him his sight in one eye.
Fresh and Tasty (FT) Microgreens was launched in 2020 from a living room in Old Colwyn.
Two months ago the company moved to a specialist facility and already it is a leading producer and supplier in north Wales.
Owner Steve Holland and wife Laura, both keen gardeners, began growing a handful of varieties during the Covid pandemic.
“We needed something that would grow quickly,” he said.
“We then began delivering to people who couldn’t go shopping. Coming out of lockdown is when things really took off as the demand took us in an entirely different direction.”
FT Microgreens now delivers to cafes, restaurants, hotels and shops. Customers include Tatws Trading in Llandudno, Natural Choice in Rhos on Sea, Health and Food, Llanrwst, and The Grate Cheese Deli, Colwyn Bay.
Now based in Groesffordd Marli, near Abergele, the company grows more than 50 varieties of herbs and microgreens. It also produces edible flowers – primroses, pansies, dahlias and more – which are mainly used to decorate cocktails, desserts and wedding cakes.
“We began in lockdown by growing broccoli, radish, peas and sunflowers,” said Steve. “We expected to be eating a lot of it ourselves!”
A devastating eye injury affected his IT career and role with the family finance firm – which he now runs part-time after his father suffered ill-health. Steve and Laura moved to Groesffordd Marli to convert an outbuilding for his dad: they’re living in a static while the work takes place.
Fewer hours in front of the computer meant more time on the firm’s blossoming microgreens. “I was working on a car,” said Steve, recalling the accident that changed his life.
“A screwdriver shot out and went through my eye – that’s probably the simplest way to describe it. I had nine or 10 operations but I lost sight in the eye.
“Four years ago I made the decision to have it removed. It was probably the best thing I ever did. It allowed me to get on with my life.”
In just three years, FT Microgreens has evolved from being a living room enterprise to a company shortlisted in this year’s Food Awards Wales – the ceremony is in Cardiff on June 26.
The business has been nominated in two categories – for Welsh Produce of the Year, and Outstanding Restaurant Supplier of the Year.
Steve credits part of their success to the guidance given by local private chef Lewis Keane, who prepares mouth-watering meals for people in their own homes. “He’s been a big help,” said Steve. “Working with him has been an eye-opening experience. I’ve been amazed by the quality of chefs in north Wales – the standards are sky-high. I’ve also been surprised by the number of celebrities who private chefs prepare meals for.”
Steve’s microgreens, microherbs and edible flowers are nurtured in a purpose-built growing room. Here, temperature and humidity are precisely controlled to ensure consistent quality.
Products are delivered within 24 hours of harvesting. Stored correctly, Steve said microgreens have a remarkable shelf life.
“The greens can last seven to 10 days,” he said. “It is all natural and nothing is imported, keeping food miles low. We have been trialling different types with restaurants in north east Wales and getting attention further afield, so the word is getting out there.
“And I think it’s important for us to communicate that this isn’t just overpriced salad or garnish, which is what some people think. There are huge health benefits, it lasts a lot longer and the quality is very high. There is also a lot of scope in terms of how they look, the texture and flavour, which is why so many restaurants and top chefs use them.”