Vernon tarted out as a restaurateur 35 years ago. He had a restaurant called Cucina in Hampstead for 8 years, serving modern British food and gained very good reviews and Time out restaurant of the year. He then moved on to set up Sectetts Farm Direct with Gregg Wallace and the Secrett family, where they supplied and grew British produce to chefs and restaurants across London. Now he works with chefs and growers on how we can manage the supply chain in the most sustainable way. Vernon has pioneered a trend which we call root to flower eating, where we encourage chefs to use as much of the plant as possible in their dishes.