SPRING 2019

Eating as Nature Intended:

The Country House Kitchen Garden

 

Nothing is more vital to a dish than the quality of its ingredients – and nothing tastes better than homegrown, just-picked produce.

Our traditional potager garden has yielded a wealth of seasonal fruit and vegetables for over twenty years, so when we say our food is fresh, local and seasonal, we really mean it. In recent years, we’ve significantly extended our kitchen garden plots and invested in some fantastic fruit cages, four greenhouses, and a state-of-the-art composting system.

Head chef Andy works closely with the garden team to nurture an impressive variety of produce. Expect all the traditional veg (including six varieties of carrot!) along with some lesser known garden delights such as kohl rabi, cucamelons and purple tomatillos.

Also now on the menu are blue or white shelled eggs, freshly laid by our own free-ranging Legbar and Leghorn chickens. These unusually pretty eggs are also available for guests to take home (£2 for a box of six).

Each morning, our chefs handpick the finest herbs, vegetables and fruit for the day ahead. Diners can enjoy a veritable feast of freshly picked produce with their locally-sourced meat, game, fish or seafood, while vegetarians will be tempted by dishes such as wild local mushroom tagliatelle with garden chard and toasted pine nuts, or sage and grain mustard gnocchi with roasted beets and heritage carrots.

Head chef Andy firmly believes in a “field to fork” philosophy; eating as nature intended. In exploration of this way of living, we offer lively ‘Foraging Days’ with our expert Shannon, and a new ‘Explore the Seasons’ experience, which includes a gardening masterclass, kitchen garden tour, culinary workshop and seasonal lunch. Please take a look at our Food Experiences, to find out more about our upcoming dates.

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