We weren't trying to
start a company.
We were trying to feel better. Everything else came after that — and rather more quickly than we expected.
If food is meant to nourish us,
why did I feel so rotten?
I'm Tara. About ten years ago I started getting mouth ulcers — sometimes twenty at once — alongside skin problems that wouldn't settle. Every NHS test came back inconclusive.
I wasn't unwell enough for answers, but I wasn't well either. I spent months managing symptoms without ever understanding the cause.
The first time anyone asked
what I was eating.
Seeing a nutritional doctor privately was the first time food entered the conversation at all. I started reading labels properly, took a few things out, made some targeted changes.
The symptoms resolved. Not gradually — clearly enough that I couldn't let go of the question of why nobody had asked sooner.
So I went and learned it properly.
I trained as a Nutrition Coach, took part in continuous glucose monitor trials, and read everything I could find on gut health, metabolic health and prevention.
The evidence was hard to argue with. A great many diet-related health problems aren't inevitable at all. They're systemic, and they're often avoidable.
Then I found microgreens.
Tiny plants, harvested days after germination, carrying a concentration of vitamins, minerals and antioxidants the fully grown vegetable simply can't match. Simple whole food with a wildly disproportionate return.
My husband Paul — whose background is in biology and biomedicine — went straight to the research. He was as convinced by it as I was.
We started growing them
in our own kitchen.
It began as an experiment and quickly became routine. My immune system steadied. My energy stopped spiking and crashing. Friends and family who tried them kept coming back for more.
We were also reading about the Blue Zones — places where people live longer and better not through restriction or discipline, but through ordinary, repeated habits: real food, daily movement, community, purpose. That idea still shapes everything we do.
Paul took a tray
to a chef.
That was the moment it stopped being a kitchen experiment. Paul started taking our microgreens out to local chefs — and the response changed our minds entirely. They told him they were the freshest they had ever seen.
Professional kitchens have no reason to be polite about produce. When several of them said the same thing, we stopped treating this as a hobby.
In November 2023 we built our indoor farm in Perthshire and started growing properly — to order, every week, all year round.
We didn't set out to build a company.
We set out to feel better — and it worked
well enough that other people noticed.
Food should support your health,
not quietly undermine it.
That belief runs past the ingredients. How food is grown, preserved and packaged all matters — there is little point making something nourishing and then compromising it through careless processing or badly chosen materials. We don't claim to have it perfect. We do commit to improving as we learn.
We grow fresh microgreens and make our fermented Big Shot range, built to fit around real, busy lives. No extremes, no hype, no promises of a quick fix.
Rufus and Flora,
supervising.
They are never far from the rhythm of the work. Wellbeing isn't an abstraction around here — it's daily, ordinary, and usually involves somebody needing a walk regardless of the Perthshire weather.
Four things we
won't compromise on.
Tara & Paul Scott
Between us, more than forty years building and leading businesses — combined with training in nutrition, and a background in biology and biomedicine. Everything we sell is grown by us in Perthshire, and everything we claim about it is something we can point to a source for.
Come and see
what we grow.
Fresh microgreens cut to order, a 10-second daily shot, or powder that travels. Whichever fits the life you actually live.