The fencing has gone up which means that our Kitchen Garden is protected from deer and also rabbits! Once this was in place it was time for the exciting bit to begin…planting!
Our team getting the posts in the ground and completing the fence.
We are following a Mediterranean theme, with vegetables and herbs that are happy in full sun. Our mix includes some more unusual plants that you might not be familiar with, sea kale (a native plant) and dwarf juniper and pine, both of which can be used to create flavour for smoking food over coals.
Certain plants (such as mint) will be kept in pots buried in the soil. This will stop them from becoming too invasive in the beds.
There’s lots of space at the moment, the green of the plants looks vibrant against the grit, but soon the plants will spread out creating a lush green space with lots of lovely fresh produce for The Kitchen.
Our nasturtium doing a fantastic ‘sacrificial job’ and keeping the blackfly away from the other plants.
Rosemary and sage.
French beans and runner beans will soon be growing up these canes.
We are really excited about how much produce we will be able to harvest from the Kitchen Garden, ensuring that we continue to provide seasonal, locally sourced, delicious food in our restaurant. Keep an eye on our menu as it’s sure to feature lots of these plants over the next few months.