Spring Into Flavour with Longkeeper Microgreens

Peter Thornley is not the kind of grower who stays still. He’s got dirt under his nails and a passport that’s seen more stamps than most chefs’ menus have ingredients. 

After 40 years cheffing in kitchens across New Zealand and around the world, Peter Thornley had become tired of lacklustre microgreens and inconsistent quality. So, built a greenhouse, rolled up his sleeves, and grew them himself. 

Now, as the founder and co-owner of Longkeeper Microgreens in the Bombay Hills, south of Auckland, Peter supplies chefs around Aotearoa with some of the most unique, high-performing microgreens on the market, redefining what it means to grow good produce with flavour, innovation, and flair. 

A former chef himself, Peter speaks the same language as the people he grows for. He understands the pressures of service, the importance of consistency, and the creativity required to keep menus exciting. But sometimes that passion comes at a price! 

Despite working with them daily, Peter refused to eat microgreens for the first three years after opening Longkeeper. “I was sick of seeing them,” he admits. “Then one day I topped a spicy dish with lemon basil, shiso, coriander and Thai basil — and had a mouthful of love.” 

These days, Peter’s constantly inspired by the array of options available, and his mission is to share that knowledge with other chefs. Through Bidfresh, chefs can give feedback or request specific lines like lemon basil, liquorice mint, or Thai basil, and Peter gets to work, running trials through winter so his product is ready for menus come spring. 

“Chefs are a challenge,” Peter laughs. “But I get it. I’ve been there. We make it easy for them to feel confident about what’s coming through the door.” But that confidence comes from more than just providing top quality produce – it’s also built on effective communication.  

Each Longkeeper microgreen variety comes with a detailed product sheet that’s available to customers in search of the perfect flavour bomb. “It’s like handing over a cheat sheet to your next signature dish,” Peter says. Need something citrussy for seafood? Something peppery for a bibimbap? Perhaps you’re after a floral flavour for a cocktail garnish? These spec sheets guide chefs to the perfect match, and make menu writing a whole lot easier. 

With multiple microgreen options available, many chefs choose to start with Longkeeper’s seasonal multipacks. These packs are perfect for testing flavour profiles and discovering new favourites, and your Bidfresh rep can ensure your requirements and feedback are relayed to Peter and his team. 

Getting Greener

From day one, sustainability has been central to the team at Longkeeper Farm. The greenhouse is powered by solar energy, and all growing media and packaging are made from PFC-certified forests, with waste turned into compost. 

Water from the greenhouse roof is reused, and with no artificial heating, it’s one of the lowest-impact growing operations in the country.  “We want to lead the way, not just with flavour, but with responsibility,” explains Peter. 

Peter’s experience and passion means his business goes beyond growing what’s trending – he’s constantly travelling and discovering new concepts. Whether it’s a coastal wild green found in a Cornish market or a never-before-seen edible flower from a European seed grower, Peter brings global innovation back home to Aotearoa, one trial at a time.  

“You can’t wait for trends to reach New Zealand – you have to go and find them. Food must keep evolving,” he says. “I’m just lucky I get to explore it from both sides, as both a chef and a grower.” 

While Peter’s passion has resulted in a multitude of new skills, at the heart of it all is a deep, unwavering love for food. Whether he’s growing it, cooking it or discovering it, Peter’s pursuit is simple: to bring chefs something they’ve never seen, but will immediately want to use. 

Growing now gives Peter the same joy cooking used to: the fast pace, the creativity, and the satisfaction of knowing the end result is something chefs love. 

“Running a greenhouse is like running a kitchen. You’re always pushing, trialling, and innovating. The only difference is that now, I grow the ingredients that other chefs plate up.” 

Shop Longkeeper Microgreens here on MyBidfood