Photography credit: Laura Rose Photography

Say hello to farm-to-dining and a bountiful garden bursting with life and flavour...

In recent years, the concept of sustainability has gained significant traction within the hospitality industry, prompting hotels to adopt innovative practices that minimize their environmental impact. One such practice that Bovey Castle has put in place is the establishment of our Kitchen Gardens, situated on the estate's premises. Our garden not only provides fresh produce for culinary offerings but also serves as a tangible commitment to sustainable practices. By cultivating vegetables, herbs, and fruits on-site, we can reduce our reliance on external suppliers and lower our carbon footprint associated with transportation.

Photography credit: Laura Rose Photography

The implementation of our Kitchen Garden offers multiple benefits beyond sustainability. Firstly, it enhances the guest experience by providing a unique opportunity for visitors to engage with nature and understand where their food comes from. Many guests appreciate farm-to-table dining experiences that emphasize local sourcing and freshness. Furthermore, these gardens can be used as educational tools; we currently host twice weekly tours that inform guests about our sustainable agriculture practices, thereby promoting awareness and appreciation for environmentally friendly initiatives.

Photography credit: Laura Rose Photography

Erin, our head kitchen gardener, meticulously oversees the diverse array of herbs, flowers, and vegetables cultivated within the castle grounds. Currently, we are experiencing a fruitful harvest of various vegetables, including dwarf varieties of tomatoes and an assortment of lettuces such as Lollo Rossa and Flashy Butter Oak. The inclusion of perpetual spinach and tree spinach adds nutritional value to our offerings, while spring onions and mixed-color carrots contribute both flavor and visual appeal to our dishes. Additionally, mangetout and peas are being harvested daily, showcasing the vibrancy of seasonal produce.

In tandem with the vegetable bounty, Erin emphasizes the importance of herbs in enhancing culinary experiences. The garden boasts an impressive selection including sweet basil, lemon basil, aromatic varieties, coriander flowers, parsley, sage, mint, lemon verbena, lemon balm, fennel, sorrel, summer savoury, as well as both lemon thyme and creeping thyme. These herbs not only enrich flavours but also offer health benefits that align with contemporary dietary preferences.

Photography credit: Laura Rose Photography

Furthermore, Erin has integrated edible flowers into our gardening practices to promote biodiversity while elevating aesthetic appeal in culinary presentations. Varieties such as viola and borage add vibrant color to dishes while calendula offers a unique flavor profile. Chinese forget-me-nots and cornflowers enhance visual presentation in salads or desserts. This thoughtful approach to gardening reflects a commitment to sustainability while ensuring that each ingredient contributes meaningfully to our gastronomic endeavours at the castle.

In conclusion, kitchen gardens represent an effective strategy for enhancing sustainability within the hotel sector. By prioritising local food production and fostering guest engagement with ecological practices, hotels cannot only improve their environmental footprint but also elevate the overall quality of service they provide.