Barfoots has started growing greenhouse chillies in the UK in an attempt to expand the British season.
It is hoped that the inaugural project - which utilises a range of sustainable technologies -will help to provide an extended UK cropping season of seven months from what has previously been limited by the British weather to only four.
Thomas Lapraig joined the Barfoots team in the autumn of last year to manage the cultivation.
He said: “Location, as ever, is key. We’re on the Chichester peninsular within a stone's throw of the coast, so the greenhouse utilises the best natural light levels in the UK. To support this natural sunshine, we’ve introduced hi-tech environmentally-efficient heating controls and modern low-impact growing systems. We plan to achieve seven months of supply from this glasshouse which breaks all previous records for chilli production in the UK.”
Outside of the British season, Barfoots has been farming chillies under protective growing structures for Sainsbury’s at its award-winning farm in Senegal since 2010.
Of the West African nation's contribution, Harry Wilder, Barfoots' international agronomist, said: “Senegal has really been a game-changer in terms of the quality of imported chillies into the UK market.
“Our ambition was always to have 52 weeks' production of chillies under our own in-house control. So the addition of the greenhouse at Selsey (in Chichester) ensures we can dovetail the five-month Senegalese season with British production.
'The benefits of this are improved quality, freshness and the all-important component of heat and flavour. Our chillies are grown to be the best, and with nature playing a big part - bees are the pollinators as well as positive predators to control those pesky pests - we have reduced other chemical inputs and deliver a superior quality and taste. This isn't always the case with chillies, and we are proud to go that extra mile here at Barfoots.”
Lapraig added: “We have a wide range of chilli varieties on trial currently – over 30 different ones potted-up and growing. Chillies are not just about heat, but warming spice and flavour enhancement. Consumer’s palates are being led by exciting new restaurant pop-up concepts using spice-driven global food trends.'
Barfoots grows, processes, packs and markets a range of semi-exotic produce.
Established in the early 1970s by Peter Barfoot, the family business has grown to employ over 200 people. Existing customers include the major supermarkets within the UK and leading national restaurant chains.
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