Holy basil, pea aubergines and bird's eye chilis are not standard UK crops, but Luke Farrell's passion for Thai food has seen him replicate the conditions of a southeast Asian jungle on a Dorset farm, complete with native butterflies. And the resulting authentic ingredients are being used to supply his London restaurants, Speedboat Bar and Plaza Khao Gaeng. Daniel Garrahan and Tim Hayward visit the nursery and taste his food
Produced and presented by Daniel Garrahan and Tim Hayward. Filmed by Tom Griggs and Richard Topping. Edited by Richard ToppingDANIEL GARRAHAN: So today we're looking at two Thai restaurants in London this week, and yet somehow, we find ourselves in a nursery in darkest Dorset.TIM HAYWARD: It's an intriguing story.
LUKE FARRELL: It's from my travels abroad and wanting to cook the food I wanted there, that I enjoyed there in the UK. My dad's a butterfly expert, and so we had greenhouses here already that were tropical for them. It was easy to put my plants in there and see how they fared. LUKE FARRELL: It was simply so that I could grow a few herbs and chilies, so that I could cook some Thai food that I enjoyed when I was travelling around Southeast Asia.
LUKE FARRELL: And lots of people trained under him. And it was those people that I supplied to afterwards. They have their own suppliers now. Some of my ingredients from my greenhouses have gone down to other growers as well. So it is all beneficial for the Thai restaurants in the UK.
And if you've got a good soil, then plants are going to be healthier. They can be able to resist disease and pests. And you don't get as much of a problem. LUKE FARRELL: Absolutely, so the butterflies are the barometer, if you will. If they're happy and flitting about beautifully, then most of the plants are going to be in top condition.
LUKE FARRELL: We'd be having the chilies. There's aubergines down here, like that. Proper emoji that one.DANIEL GARRAHAN: Yeah.DANIEL GARRAHAN: Oh, wow. LUKE FARRELL: Traffic light curry, would be one word, one phrase I would say. Red, orange, and green, tin of coconut milk, curry paste, and whichever protein.
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