12/08/26

Interview with Matt Chlebek, Co-founder of Harvest London

This week, we caught up with Matt Chlebek, Co-founder of Harvest London, to discuss urban vertical farming and the company's founding.

For the readers unfamiliar with the concept, how would you explain vertical farming?

Vertical farming is all about growing fresh crops indoors year-round using artificial lighting and hydroponics, a method that replaces soil with nutrient-rich water. By creating the perfect growing conditions every day of the year, we're not at the mercy of the seasons or unreliable weather. That means we can harvest fresh produce continuously and supply our customers with exactly what they need, seven days a week, whatever the forecast.

Can you tell me about your inspiration and the journey that led you to found Harvest London?

"I studied genetics before spending several years working in the music industry, but eventually I knew I wanted a new challenge. That's when I met my co-founder, Chris. He came from a business background and had been reading about the possibilities of vertical farming. He was looking for someone with a scientific background who was willing to take a leap and build something from the very beginning, and that turned out to be me.

I'd always been interested in food and knew plenty of chefs through my work, so the industry was already of interest to me. Pair that with my love of science and technology, and everything just seemed to click. Looking back, it probably started much earlier than that. I grew up with a mum who loved gardening and a dad who was an engineer, so I was surrounded by both nature and creative thinking from an early age. We threw ourselves into the business because we were excited by the idea, and as it grew, we realised we were creating something that may genuinely solve real-life challenges."

How much produce can your vertical farm generate compared to a conventional farm of the same size?

"It's difficult to make a direct comparison because vertical farming works very differently from traditional agriculture. We grow upwards rather than outwards, stacking crops across multiple layers, so we're already making far better use of the same footprint. Our farm, for example, grows across five levels, giving us five times the growing space within the same floor area.

On top of that, we control the environment. With the right lighting, temperature, and conditions year-round, we can grow far more crops than would be possible outdoors. Depending on the farm's design, that can mean producing up to 100 times more than with conventional outdoor growing. That said, outdoor growers do an incredible job too. A good example is basil. In the space where an outdoor farm might produce two or three harvests each year, we can grow between 20 and 25."

Do you think vertical farms can substantially contribute to food security in cities?

"Absolutely. In many ways, that's exactly what we're already doing. As the climate becomes more unpredictable and trade changes make importing produce more complicated, it's becoming increasingly difficult to rely on long supply chains. The reality is that we import far more of our fruit, vegetables and herbs than most people realise. If you look at the labels in your local supermarket, you'll see produce arriving from all over the world because, naturally, everything has its season.

By growing in the city, we're able to harvest and deliver produce to our customers within 4 or 5 hours. That's a huge advantage, particularly for restaurants. Chefs don't have time to arrive in the morning only to discover that a delivery of imported produce has travelled for days, arrived in poor condition and needs to be thrown away. Our produce reaches them incredibly fresh, consistent and ready to use. That's why so many of our customers have stayed with us for years. They know they can rely on quality, freshness and a dependable supply every time."

What aspects of crop science excite you right now?

"There's so much happening at the moment, and it's a really exciting time to be part of the industry. A lot of the focus is on developing crops that can better cope with drought, pests and the challenges of a changing climate. Advances in technology are also helping to speed up traditional breeding, allowing us to develop stronger, more resilient plants much more quickly.

The UK can now grow and sell precision-bred crops, which use naturally occurring genetic traits already found within the plant. It's creating all sorts of new possibilities, from growing hardier crops to exploring how plants could one day help produce medicines and vaccine ingredients.

It's not entirely about creating a better tomato, although people are doing some fantastic work there. We worked with researchers a few years ago on compact tomato varieties that grow in a much smaller space, allowing us to produce more plants without increasing the size of the farm. It's a great example of how innovation is helping us rethink the way food is grown while drawing on the principles of traditional plant breeding."

What would your ideal day in London look like?

"We've got two children and a dog, so life is happily centred around family. We live in north London and, when we're not working, we're happiest spending time together in the garden, taking the dog out for a walk, or merely enjoying a calm moment while the kids are napping. At weekends, our ideal day is meeting up with other families, packing a picnic and heading to the park. If I ever get a bit of time to myself, though, you'll almost certainly find me out climbing."

For more information click here.

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Photo courtesy of Harvest London

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Review of Rottura - Where Italian Culinary Heritage Meets Contemporary Gastronomic Flair

Oct 15, 2025
2 min read

Nestled along Brentford Riverside, Rottura is a modern, family-run restaurant that celebrates seasonality, craftsmanship, and the enduring bond between food and family.

Rottura is the dream project of twin sisters Elena and Emily, who grew up in a traditional Italian household where food was central to daily life. Their shared passion for hospitality has been shaped not only by their upbringing but also by global culinary experiences, including time at world-renowned restaurants El Celler de Can Roca and Osteria Francescana.

At the heart of the kitchen is Elena, whose inventive yet grounded approach brings seasonal ingredients to life through a fortnightly-changing menu. Everything is made entirely in-house, keeping the dining experience fresh and dynamic. Inside you will find a calm, contemporary space of soft bleached woods and neutral tones. A long refectory table, dotted with dried florals, anchors the room, while smaller tables and bar seating offer space for both casual coffee and indulgent dinners. With the open kitchen in view, diners can watch Elena at work, while Emily brings hospitality to the floor.

After a warm welcome from Emily, we settled in with drinks and friendly chatter from neighbouring tables, already deep into their meals. The wine list and innovative cocktails are highly alluring, with a pear and honey Margarita on offer, along with curated wines.

To start, we chose chorizo croquettes with red pepper aioli and sticky charred lamb ribs with honey and yoghurt. The croquettes — crisp and golden on the outside, creamy within, cracked open like eggs to reveal their indulgent centre. But the lamb stole the show: beautifully charred and caramelised, the meat was tender and deeply flavoured, perfectly balanced by the sweet, cool yoghurt and honey dipping sauce. We were tempted by the pillow-soft house focaccia, but resisted, knowing the mains would be generous.

The roasted N’duja chicken, served on the bone, was a showstopper. The skin expertly crisped, the meat succulent. It was the kind of dish you can’t help but eat with your hands, which my partner duly did. As a roast chicken fan, he was blown away by the tenderness of the meat, a testament to great produce sourcing. Alongside this came the Genovese ragu with fusilli and parmesan, slow-cooked beef so tender it melted into the pasta, rich without being heavy, the showering of parmesan topping off this hearty autumn dish.

Sides of rosemary roasted potatoes and a vibrant tomato salad rounded out the meal. Every element, from the herbs to the meat, spoke to the high quality of the ingredients and expertise in produce selection.

Though full, we couldn’t skip dessert, especially not the house special: brandy-infused tiramisu, served straight from the tray at our table. Rich, boozy, and luxuriously creamy, it lingers on the palate like satin. A fresh mint tea closed the meal perfectly, and we left feeling nutritionally satiated.

Both eatery and supper club, Rottura hosts Sunday evening dining events, centred around generous, multi-course feasting menus. These intimate events based around seasonal produce are the best way to experience the full spirit of the restaurant.

With heartfelt cooking, honest hospitality, and an atmosphere that makes you want to linger, Rottura is more than worth the trip out of Central London. It’s a place to indulge, to connect, and celebrate the love of good food.

For more information and to book click here.

Written by Claire Bloom

Photography courtesy of Rottura