Holy basil, pea aubergines and bird's eye chilis are not standard UK crops, but Luke Farrell's passion for Thai food has seen him replicate the conditions of a southeast Asian jungle on a Dorset farm, complete with native butterflies. And the resulting authentic ingredients are being used to supply his London restaurants, Speedboat Bar and Plaza Khao Gaeng. Dan Garrahan and Tim Hayward visit the nursery and taste his food. #food #restaurants #business #companies #eating #dining #foodvideo #foodie Produced and presented by Daniel Garrahan and Tim Hayward. Filmed by Tom Griggs and Richard Topping. Edited by Richard Topping See if you get the FT for free as a student (http://ft.com/schoolsarefree) or start a £1 trial: https://subs.ft.com/spa3_trial?segmentId=3d4ba81b-96bb-cef0-9ece-29efd6ef2132. ► To learn more, visit our website - https://channels.ft.com/en/foodrevolution/ ► Watch more videos from this series here -    • FT Food Revolution   ► Check out our Community tab for more stories on the economy. ► Listen to our podcasts: https://www.ft.com/podcasts ► Follow us on Instagram: https://www.instagram.com/financialtimes'