Visitors Now:
Total Visits:
Total Stories:
Profile image
By City Farmer News (Reporter)
Contributor profile | More stories
Story Views

Last Hour:
Last 24 Hours:

The Kitchen Gardens at The Pig Hotel in Combe, England

Tuesday, October 18, 2016 5:46
% of readers think this story is Fact. Add your two cents.

(Before It's News)

Click on image for larger file.

“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.

Read the complete article here.

Report abuse


Your Comments
Question   Razz  Sad   Evil  Exclaim  Smile  Redface  Biggrin  Surprised  Eek   Confused   Cool  LOL   Mad   Twisted  Rolleyes   Wink  Idea  Arrow  Neutral  Cry   Mr. Green

Top Stories
Recent Stories



Email this story
Email this story

If you really want to ban this commenter, please write down the reason:

If you really want to disable all recommended stories, click on OK button. After that, you will be redirect to your options page.