Dan Clark, AKA ‘Geordie Grower’

Despite being relatively small, England has an astonishingly large number of districts with unique accents, cultural traits, and climate variations. Dan, better known on social media as Geordie Grower, demonstrates how to grow food in the cooler climate of Newcastle upon Tyne. Dan says, “If you’re from Newcastle, you’re a Geordie!” 

Zone is Important to this ‘Geordie Grower’

Dan emphasises the importance of considering your growing context. Newcastle, in North East England (Zone 9a), is colder than much of the country, requiring a different approach to gardening. Shorter growing seasons and warmth-loving plants need adaptation, with frost risks extending later in spring and appearing earlier in autumn. Dan shares this localised knowledge on his YouTube channel. 

His growing journey began like many others: lockdown gave him more time outdoors. The universe presented him with a quarter-plot allotment, and after investing considerable effort, he was also offered a full plot with more sun and an existing greenhouse. Without overthinking, he embraced the opportunity wholeheartedly. Three years later, the space transformed into a thriving, productive garden. The dramatic before-and-after transformation was featured in a Gardeners’ World episode. 

Dan’s Allotment Features Cold Frames and More

Dan’s allotment showcases an impressive cold frame made from reclaimed conservatory windows, a 4-bay compost system built from old pallets, two greenhouses (including one underground, of which he’s very proud!), and various fruit trees. Beyond plants, he cultivates gourmet mushrooms like wine caps and oysters. He’s installed a clever deep plastic border extending one foot underground to prevent perennial, rhizomatous weeds like bindweed, nettles, and ivy from invading his plot. 

Dan credits childhood heroes Steve Irwin and David Attenborough, whom he watched with his father, with influencing his environmental consciousness. Sustainability remains central to his approach—waste is avoided at all costs. Almost everything is repurposed: cardboard becomes mushroom food or weed suppressant, while vegetable scraps turn into cooking stock or worm food. 

“This is not fixing the world,” Dan says. “But I can sleep better knowing I’ve done my bit.” 

His 2025 project involves modifying his greenhouse to remain above freezing during winter, which is challenging without gas or electricity so far north. He welcomes suggestions through his social channels! Beyond his plot, Dan contributes to Restaurant Pine’s menu, growing fresh, seasonal produce in their gardens. His Instagram documents his daily growing journey, from crop experiments to preparation methods. He highlights cooperation with local people, like the carpenter who donates wood shavings for mushroom cultivation, demonstrating how a circular economy involves the entire community.