Corporate · Hospitality · Health · Education · Residential
We install living food growing systems into the places people already work, stay, heal, learn and live. What grows in them is fresh. What grows around them is the reason to have one.
The vision
We have never been more disconnected from our food. For most people it appears only at the point of eating, already prepared, packaged or served. The growing, the seasons, the skill and the knowledge behind it all stay out of sight.
At the same time organisations invest heavily in sustainability, wellbeing and the experience of being in a building. Those commitments too often stay abstract. A policy does not change behaviour. A poster does not create connection. A report does not give anyone something to gather around.
Harvestory makes those commitments physical, visible and something people take part in. The future of food is not somewhere else. It is wherever people already are.
The Harvestory insight
It is the place people naturally stop, look and talk. They notice it. They ask questions. They start to take ownership of it. They harvest, they taste, and they remember.
The value is not only the produce. It is the connection that grows around it, and the centre of gravity it gives a building.
Where we work
Buildings are judged now on how they make people feel, what they say about the organisation behind them, and whether they contribute anything to health, culture and sustainability. This is a layer of living infrastructure that answers all three.
A reason to come in, and something to gather around when people do.
Explore corporate
Garnish, leaves and herbs cut in the room they are served in.
Explore hospitality
Something green, calm and alive in buildings that badly need it.
Explore health
Food literacy taught by growing it, not by reading about it.
Explore education
Amenity that lives, and gives residents a reason to talk.
Explore residentialThe model
Every Harvestory programme is built from the same three parts. The thing you see, the way people use it, and the story it leaves behind.
A GrowStation, a Totem, a Living Wall, a nursery, or a combination chosen for the space. Each one grows herbs, salads and edible leaves for real use, tasting and engagement, so the site has something alive, changing and productive in it.
An installation on its own is furniture. We help a site turn it into something people use, with training, a proper launch, harvest moments, seasonal workshops, signage that explains what is going on, and support for whoever becomes its champion.
Every programme creates a record. What was planted, who took part, what was harvested and what people learned. We help capture it through photography, quotes, participation notes and reporting where it is useful.
The formats
Every installation is designed around the space, the people who will use it and the story worth telling there. Start with one, then expand what works.
A cabinet system with real visual weight and a clear growing structure. Herbs, salads and edible leaves at eye level. It suits canteens, offices, receptions and classrooms, and works well as a first installation.
An assortment of culinary herbs for everyday use, grown together in one cabinet. Basil, coriander, mint, parsley and chives, cut and come again, so you take what you need and the plant keeps producing. The most practical starting point for a kitchen or a communal space.
A larger, immersive feature for arrival spaces, dining rooms and flagship sites. High visual presence and a strong signal about how a place thinks about food.
A vertical growing tower with a small footprint and a big presence. Good on terraces, in lounges and at events, and striking when several are grouped into an indoor market garden.
A propagation area so a site can grow from seed and see the whole journey. This is where the story becomes complete, and where deeper engagement and long term ownership come from.
Food literacy is at an all time low, and mental wellbeing is a real struggle for a lot of people. Harvestory is our response.William Matthews, Founder
Why we exist
Harvest where the food is actually needed, with no distance travelled, and build something communal out of it. We believe that if you eat food, you should have a say in your own food system.
As pressure on wellbeing keeps rising, we want to bring nature back into the everyday spaces we live and work in, so that forgotten knowledge has somewhere to grow again.
Bringing it to life
These sessions are drawn from workshops we have already run. Pick one to launch with, or rotate them through the seasons. Every one is built to teach, connect and celebrate.
Greens and herbs cut on site and blended fresh. A natural fit for wellbeing weeks, sports teams and recovery.
An evening drinks session where the garnish and the herbs lift something simple into something memorable.
Herbal teas brewed from leaves cut that morning, paired with mint madeleines. The calmest of the five.
Pesto made together from basil cut minutes earlier. Easy, popular, and usually the one people ask to repeat.
Germination and propagation, hands in the growing medium. A grounding introduction to growing from seed.
Start small, grow from there
A single installation in the right place tells you more than any proposal can. It is a low risk way to see the impact first hand, build the internal case, and then grow across floors, sites or a wider portfolio.
We look at the space, the audience and where an installation will actually get used rather than walked past.
We deliver, set up and hand over, with the growing already underway so the space is alive from day one.
We launch with a harvest, a tasting or a workshop, so people meet it properly instead of noticing it later.
Regular visits, replanting and a hand on the tiller. Light touch, and enough to keep momentum.
We look at what grew, what got used and what people responded to, then plan the next season around it.
Get in touch
Tell us about the building, the people in it and what you would want them to get out of it. We will tell you honestly whether it is a fit, and what a first installation would look like.
