When you hear the word “farm,” what comes to mind? Acres of rolling land that stretches for miles covered with crops and lush green vegetation? Well, Charleston native + Bishop England grad Hamilton Horne (aka Hydro Ham) is changing that. Enter: King Tide Farms.

Horne is a third-generation farmer who grew up on Sullivan's Island and says his passion for food began at an early age. After college, Horne dove into the food and beverage industry. But it wasn't until volunteering in Hope Town, Bahamas, after Hurricane Dorian and the COVID-19 pandemic hit, that he realized, there was a need for produce that is readily available year-round.

Keep reading to learn about this hyper-local urban farm nestled in Park Circle.

The farm has special lights that help promote growth. | Photo provided by King Tide Farms

For those who don’t know, can you describe King Tide Farms + how the farm works?

Our farm is a 40-ft refrigerated container (which takes up 320 sqft) that has been converted into a hydroponic smart farm. Our container translates to two acres of traditional farmland. What sets us apart is that we are practicing Controlled Environment Agriculture (CEA), which allows a grower to reduce the incidences of pests or disease, increase overall efficiency, and save resources. We utilize hydroponic growing systems to ensure that the plants receive optimal nutrients and water needed to produce an ample crop. The entire process of CEA focuses on making the most of space, labor, water, energy, nutrients, and capital to operate while still producing a bountiful harvest.

How did the idea for the farm come about + how did you get started?

I love good food, and being from here know that we have to import a lot of ingredients these chefs need for their menus.

King Tide's hydroponic container farm translates to two acres of traditional farmland. | Photo provided by King Tide Farms

Can you talk about your relationship with local chefs + restaurants?

We currently only sell to chefs. They are one of the most crucial parts of our business. Having an open dialogue with these chefs who are paving the way in culinary trends is paramount. We work together to figure out what they need and how we can provide that consistently.

What are some things about your business that you're proud of?

I am proud of starting this by myself during COVID. No one knew what was going to happen, but I knew that Charleston needed a business like this. I am proud of creating a new concept, finding a niche, and executing that vision. I couldn’t do it without my amazing wife and support from the chefs.

Where do you see the farm in 10 years?

We will be the southeast's premium produce company. Offering high-quality ingredients year-round.

Do you have a favorite thing you’ve grown or something you want to grow you haven’t yet?

We really like red vein sorrel because of its color and taste. It’s one of the things we have grown since the beginning.

What are your top three Charleston restaurants?

XO Brasserie, Vern’s, and 167 Raw.