Our kitchen gardens now total 3 acres and span our 80 acre property. Each area boasts a unique aspect, microclimate and soil profile
The bulk of our produce is grown on our Tucks hillside. It has a easterly aspect and enjoys full morning sun and some evening shade. We have 2 (very soon to be 3!) large poly-tunnels where we grow our delicate salad mix, heirloom radishes, carrots and mustard greens in the cooler months and tomatoes, eggplant, chillies, basil and edamame in the warmer months. This larger garden grows the majority of crops for our restaurants in twelve 32-metre rows - with an additional 5 rows being added over the coming months. The approximate total footprint of our kitchen garden is an impressive 3000m².
Our north-facing Piazza gardens showcase our heirloom varieties of herbs, edible flowers and vegetables that are easily accessible by our chefs who can harvest at any time if they happen to run short during service. These garden beds were founded by Wendy Mitchell almost 20 years ago and are where the beginnings of our beautiful gardens took place.
All produce areas are farmed using organic and permaculture principles. No soil is ever turned over or disturbed. Old crops are either twisted out of the soil,or cut off at soil height. We add our own compost back onto all of our beds.