The Underground

The garden industry has made progress in recent years, but how much has really changed?Recorded live at Glee 2026, Kate Turner is joined by freelance marketing consultant Angie Lloyd and Jayne Hickling, The Allotment Cook, for a candid conversation about women in horticulture, career opportunities and the value we place on industry knowledge and experience.From the difference between genuine career progression and simply ticking boxes to the challenges of attracting younger people into horticulture, Angie and Jayne question whether the industry is doing enough to support the people who work within it.The conversation also turns to sustainability, with some frank observations about peat-free growing, the proliferation of plastic products and whether the industry is matching its environmental ambitions with meaningful action.Despite their frustrations, both guests remain optimistic about the people, relationships and opportunities that make horticulture such a rewarding industry to be part of.

Can garden centres embrace automation without losing the personal touch that customers value?Recorded live at Glee 2026, Phil Wright is joined by Paul Pleydell (Pleydell Smithyman), Johnny Critchley-Salmonson (Scotsdales), Helen Lloyd (Stratford Garden Centre) and Justin Williams (Fron Goch Garden Centre) to explore how technology is changing garden centre catering.From QR-code ordering and self-service kiosks to kitchen screens and restaurant robots, the panel shares practical experiences of introducing new technology, including increased average spend, improved efficiency and the occasional moment when everything goes wrong.But does greater automation mean less human interaction? Or can removing repetitive tasks actually give staff more opportunities to deliver the personal service that customers appreciate?It's a lively discussion about managing change, balancing customer expectations with commercial pressures and creating what Paul describes as a more 'frictionless business', without forgetting the importance of smiles per square metre.

After 43 years in business, Alan Roper believes the trading environment has fundamentally changed. The tailwinds that once helped retailers grow have disappeared, and he doesn't expect them to return any time soon.But Blue Diamond Garden Centres isn't standing still.Recorded live at Glee, Alan begins with a frank assessment of the challenges facing garden centre businesses before joining Phil Wright to explain how Blue Diamond has increased profits by 44%, despite mounting employment costs.They explore how benchmarking across the group has helped improve efficiency without sacrificing customer service, and how Alan is embracing AI to uncover missed sales opportunities, analyse performance and make better business decisions.Alan also discusses the impact AI is already having on jobs, plans to introduce a virtual gardening adviser, and how £60 million of backing from Caledonia Investments will support Blue Diamond's continued expansion.It's a candid and practical conversation about people, productivity, profitability and why Alan remains optimistic about the future of garden centre retail.

Peat-free compost has come a long way, so why is the industry still struggling to move forward?Recorded live at Glee, Phil and Kate are joined by Dan Durston and Simon Blackhurst from Durstons to explore the commercial pressures, quality challenges and consumer perceptions shaping the future of growing media.With retailers still pushing for low-price compost, are manufacturers being forced to compromise on performance? And could poor-quality products be undermining consumer confidence in peat-free?The conversation explores plans for a minimum performance standard, the importance of helping gardeners choose the right products, and whether the industry should take the lead rather than wait for government legislation.With quality improving and the technology already available, what's really holding peat-free back?

Where could profit be hiding in the everyday workings of your garden centre?For Josh Novell, a sandwich arriving 10–15 minutes before his coffee prompted a closer look at how Polhill’s restaurant operated. That led to a wider examination of the processes, buying decisions and business habits that affect both profitability and the customer experience.Recorded live on stage at Glee 2026, this episode of The Underground sees Phil Wright joined by Polhill Garden Centre director Josh Novell to explore what the business has learned. They discuss why more coffee machines weren’t the answer, how keeping promotions running too long can erode profit, and why knowing when a Christmas product sold out can change the next buying decision.Josh also shares the ideas that didn’t work, including an Aldi-inspired approach to displaying deals, and explains the thinking behind Polhill’s expansion into padel and events.An honest, practical conversation about finding opportunities to improve profitability in the business you already have.