We don't add anything artificial to our fruit and vegetables. We grow our food organically for ourselves and our guests
without sprays or chemicals.
We compost extensively and work on improving the soil constantly. Anything that isn't eaten ends up in the compost
- likewise, plant material and excess or overly ripe produce also ends up there too.
We care very much about the quality as well as the taste of our food.
We have dozens of chestnut trees around the property. They produce kilo upon kilo of good quality nuts, which we share
with the red squirrels and store away for ourselves and our friends over winter.
Because we believe that the food we grow fresh ourselves tastes better and is better for us, we prefer to primarily
cook the produce that is currently in season. It is also the most economical way to eat and to live. It
is better for the environment too, as our food doesn't have the added burden of being shipped around the globe.
We preserve and conserve those things we can, such as freezing chestnuts, storing root crops or making jams and conserves,
but when the rest of the crops are gone, we don't go running to the supermarket.
We buy vegetables only when we absolutely need to and when the quality of the meals that we serve may suffer. Having
said that, generally the garden is very productive and with the arrival of the polytunnel, our growing season is
Our philosophy is very simple
We try to vary the menu as much as possible, as our guests are with us generally for at least 3 nights. We have provided
some sample menus here.