As well as growing obscure and interesting produce, our kitchen garden also supplies us with basic produce, such as carrot, onions and garlic. We have refined our growing of beetroots, radishes and carrots very successfully, picking the right varieties that fit our needs. For example cylindra beetroot is a less common variety but one we use a lot. Other successful experiments have been white asparagus and watercress.
Our chefs see everything across the whole life of the garden rather than produce just turning up at the kitchen door, so they see the benefits of not using fertilizers and chemicals. Growing organically means our produce has much more flavor and not that forced watery washed out flavor you tend to get with vegetables grown traditionally. That does leave us open to the elements, meaning uniform shape and size isn't always achieved, but we use this a part of our food story rather than a negative.
Join us on a daily 11am tour of the kitchen garden. You'll hear from the chefs about the challenges and benefits of maintaining and using our kitchen garden to its fullest. Tours are complimentary to house guests or $15 per person. Bookings are required - contact Reception to lock your place in.