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How to Grow Exceptional Produce
Tomatoes - Part 2: Jane’s favourite varieties
with JANE SCOTTER — Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.
Lesson 20 of 36
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Jane shares some of her favourite tomato varieties, whether you want to grow for taste, sweetness or colour.
From the Lesson Workbook
Tomatoes - Part 2: Jane's Favourite Varieties
I have a few firm favourites that I grow every year because they do so well in this country and offer great flavour and natural beauty.
Jaune Flame is one of my top picks; it's a dark orange tomato with a syrupy sweet flavour.
If you're growing for looks, then Indigo Rose is another of my top picks. While it might not be the best tasting tomato, it looks beautiful on a plate.
If you don't have a greenhouse, then the best outdoor tomato is still Gardener's Delight, which has great flavour and a good size.
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Interior and exterior confidence
Create Academy has been such a great resource. I'm in the middle of renovating a bungalow with a very large garden and the courses have offered a wealth of information to dive into and explore new ideas. I'm...
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Absolutely love Create Academy
Absolutely love Create Academy! The instructors are extremely informative, and it is beautifully filmed. Create Academy is great value for money and plan on renewing my subscription yearly because there are ...
SG
May 31, 2026
Magic in small spaces
Butter's creativity is stunning! Her ability to incorporate brilliance in small gardens is magical!
Carla
May 30, 2026
Your Instructor
Jane Scotter
Leading biodynamic grower of fruit and vegetables. Supplier to Michelin star restaurant Spring.
Jane Scotter has been farming at Fern Verrow - her certified biodynamic farm at the foothills of the Black Mountains in Herefordshire - since 1996, where she cultivates a wide range of truly seasonal vegetables, fruit, herbs and flowers. Jane believes that vegetables and fruit grown in good soil, at the right time of year and open to the elements have a greatly enhanced character and flavour, and that size and shape are unimportant when compared to taste and true quality. Since 2015 she has had a farm-to-table collaboration with Michelin starred chef Skye Gyngell and her London restaurant, Spring, and also grows flowers for acclaimed London florists, JamJar Flowers.
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