Thought up by two entrepreneurs, Steven Dring and Richard Ballard, who also teamed up with Michelin-starred chef Michel Roux Jr, the working farm is located in an extensive tunnel network beneath London’s Northern Line.

The subterranean farm, which will start trading later this year, will produce a range of micro-herbs, shoots, miniature vegetables and other delicacies that will be sold to restaurants, supermarkets and wholesalers.

Dring is one of this year’s London Leaders, innovators in sustainability chosen by the London Sustainable Development Commission, the independent advisors to the Mayor on sustainability issues, to help make the capital a greener city.

Organic food champion, and chair of the London Food Board, Rosie Boycott welcomed the benefits of taking “disused spaces under the streets of London to grow delicious food for the restaurants and shops of our city”.

Leigh Stringer

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