From professional chefs to professional growers, Allan and Sue's transition from one profession to another was brought about by the need for a more consistent product.

Allan and Sue started growing Micro Cress back in 2009. As chefs themselves, their transition from one profession to another was brought about by the need for a more consistent and flavourful garnish for their dishes. They began growing Micro Herbs and Pea Shoots in a small greenhouse in their back garden and supplied the restaurant they worked in. Their experience has helped them tremendously in understanding the requirements of chefs.