100 yards from soil to plate
Our kitchen garden
at South Lodge
Step though a small wooden door discreetly tucked away in a red brick wall and a hidden delight will reveal itself. The original walled Victorian kitchen garden has been restored, rejuvenated and replanted. Delivering an abundance of vegetables, fruits and herbs directly to the restaurant kitchens just minutes after being harvested, as the seasons permit.
The gardeners work hand in hand with Chef to plan the year's harvest, then keep their fingers crossed for the best growing weather possible.
Tidy raised beds grow a huge variety of vegetables - heritage carrots, purple, red and golden beetroot, parsnips, kohlrabi, onions, leeks, garlic, squash, pumpkins, courgette, radish, lettuce, cucumber, potatoes, sweetcorn, artichoke, asparagus... the list goes on delivering exceptional produce throughout the year.
A couple of poly tunnels provide a micro climate for germinating seeds, developing seedlings and growing the more tender varieties such as peppers, chillies and aubergines.
Seasonal soft fruits; strawberries, raspberries, gooseberries grow with vigour alongside orchard fruits ready for harvest later in the year.
Tucked away in a once quiet corner, a brood of chickens make themselves known to all who wander by. Quite content to produce eggs for your breakfast.
A couple of bee hives also find a home in the walled garden. Essential for the pollination of all the plants. We also harvest the honey in the autumn months.