The 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 reveal the Kitchen Garden will be right here at Hawkstone Hall & Gardens.
‘We’ve been looking for the perfect place for our own Kitchen Garden for 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 kitchens’. 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.
Designs have now been approved and excavations have begun. The landscape will be both functional for use and easy on the eye, giving guests the opportunity to enjoy this new addition to the grounds as much as we will.
A large and established Olive Tree centrepiece, with planting beds arranged in a clock face formation and glasshouses framing its edges will form the foundations, we are looking forward to building upon over the coming years.
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’.
Foraging, farm-to-table restaurant concepts, and kitchen gardens of this kind have been growing in popularity over the last 5 years, with many prestigious restaurants and chefs looking to successfully grow their own seasonal produce and create one-of-a-kind dishes inspired by their own environment. at the same time, the kitchen garden enables us to hugely limit the food miles required to run our hotel, lowering our overall carbon footprint. anything that we can’t ensure adequate volumes of will is sourced from local farmers, helping us to become as sustainable as possible.
For Hawkstone Hall, Executive Chef Andrew Watts is aiming to be ‘completely self-sufficient’ by 2025.
For now we’ll 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 centered around not only the seasons, but our own Shropshire weather patterns and what the soil produces – that’s very exciting for any chef!’. this home-grown produce will join the existing ingredients from the apple orchard, the fig tree, and foraged wood sorrel already used on the menu.
Follow the kitchen gardens journey, from planting to plate, on @foodbyhawkstone Instagram page.