The Kitchen Garden supplements herbs and vegetables for the restaurant during the late spring, summer and autumn months.
Of the different varieties of vegetables grown, most are picked whilst young and tender. Fresh fruit picked in the morning may be used for lunch, and chefs can often be found picking herbs.
Our vast assortment of planting changes with the seasons, but also in line with our menu requirements, ensuring that our own produce is a fundamental part of our food offering.
The whole estate is looked after by a team of only four gardeners; when you come across them they will be only too happy to spend some time with you, sharing their knowledge of the grounds and estate.
For further insight into our gardens we highly recommend that you indulge in one of our 'Grounds and Gardens' tours, an hour's tour of the gardens concluding with lunch - visit the events page for further dates and details.