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The Kitchen Gardens at The Pig Hotel in Combe, England

Tuesday, October 18, 2016 5:46
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“We harvest three hundred sixty-five days a year. There’s not a day we don’t work in the garden.”

By Nell Card
Oct 10, 2016


“As with all our projects, this was about doing justice to the gardeners who have come before us,” says Ollie. It’s a decree they take seriously at Combe, not least because gardener Ron Hutchinson, age 70, is still employed at Combe House, the last in a long line of Hutchinsons who have worked the land here.

The planting and harvesting schedule is rigorous, with the head chef walking the gardens every couple of days to determine what produce is at its peak, adjusting the menu accordingly. What cannot be plucked directly from the grounds is sourced from within a 25-mile radius. What’s not served in the dining room is either pureed or bottled and infused behind the bar.

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