Mr. Mitfords Garden At

Hawkstone Hall & Gardens

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Introducing to you Mr. Mitford’s Kitchen Garden

Being able to sustainably provide an abundance of fresh and seasonal produce for Hawkstone Hall has been one of our Executive Chef’s goals since opening in 2019, and we are delighted to announce the arrival of The Kitchen Garden here at Hawkstone. The Kitchen Garden enables us to hugely limit the food miles that are required to run our hotel, thus lowering our overall carbon footprint. Anything that we can’t ensure adequate volumes of will be sourced from local farmers, helping us to become as sustainable as possible.

‘Our goal is completely self-sufficient’ by 2025’

says Executive Chef Andrew Watts

‘We’ve been looking for the perfect place for our own Kitchen Garden over the
past 12 months’
Andrew explains, ‘The site had to be around 1 acre in size, with
good sun exposure, some areas of shade, and relatively easy access to the

After hiring esteemed Kitchen Garden expert David Mitford, The
Walled Garden was decided upon as the most suitable space within our grounds
for this exciting project to commence. In a nod to Beatrix Potter, one of the
authors honoured in the hall’s literary history, and our very own expert David
Mitford, the garden has been affectionately named ‘Mr. Mitford’s Garden’.

Follow the Kitchen Garden’s journey on @foodbyhawkstone Instagram page

or use the hashtag #fromplantingtoplate

Hawkstone Hall Garden Map

What’s in store

A large and established Olive Tree centrepiece surrounded by planting
beds with glasshouses framing its edges will form the foundations of Mr. Mitford’s Garden.

For now, we will be growing a wealth of seasonal root and other
vegetables, fruit, and herbs which will all be foraged and hand-picked on
the day. This will lead to constantly evolving menus revolving around
not only the seasons, but our own Shropshire weather patterns and
what the soil produces – that’s very exciting for any chef!’. Our home-
grown produce will join the existing ingredients from the apple orchard,
the fig tree, and foraged wood sorrel already used on the menu.

The olive tree

Imported from a small village named ‘Kiti’ in the Southeast of Cyprus, we welcome our beloved olive tree.

The olive tree will serve as the centrepiece to the kitchen garden, standing proud in all its glory.

From ground to glass

In addition to using home-grown produce to inspire seasonal dishes for our restaurants, we also look forward to incorporating hand-picked fruits and herbs into our cocktail recipes. From courgette martinis to a red-king radishes, stay tuned.

Mr. Mitford gives his Spring/Summer gardening insights


During Spring it is key to keep an eye on the weather like a hawk! Late frosts can catch gardeners out. Throughout May I will focus on planting French beans, squashes, sweetcorn & courgettes. Oh, and continue to sow succession crops such as radish & spring onions.


As the temperature rises in June and days become longer, it’s all about maintaining the moisture and repeat the sowing of beans, carrots, beetroot, spinach, cauliflower, in addition to all of the salad crops. Strawberries in the garden will start to show, so pick regularly to promote fruit production.


July is the time to sow spring cabbage, chicory, fennel, and carrots (but beware of the carrot fly when thinning seedlings) Enjoy harvesting fruits of your labour, keep on weeding, and watch out for pest & disease!

Mr. Mitford’s five top tips to growing a kitchen garden

~ Make sure to research your plants. What’s the height and spread? Make sure to give yourself
enough space.

~ Know your soil and what plants grow best in that soil type

~ Compost is a gardener’s best friend!

~ Keep a gardening diary noting when you plant, what you have planted and where you bought it.

~ It’s not all hard work. Make sure you take time out to enjoy the results of your efforts, it’s good for the soul

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