Over an acre of land, we grow fruit, vegetables and herbs as organically as possible, and pick on an almost daily basis. The major advantage of the Kitchen Garden is that we can grow the specific types of vegetables/fruit we require, and control size and flavour more easily, and ensure that, in season, much of what is served on a daily basis has been picked on the same day.

There is a large vegetable plot, where we grow traditional varieties of potato, cabbage, beans, cauliflower's, broccoli, lettuces, spinach, celeriac and leeks, as well as old-fashioned and rare breeds such as Jerusalem Artichokes, Cardoons, Cavolo Nero, Root Parsley, Globe Carrots, Ratte potatoes, Purple Teepee Beans, Kohl Rabi, Pak Choi and Purple Sprouting Broccoli.

Our greenhouses provide us with several varieties of tomato, including American Heirloom varieties, plum tomatoes, cherry tomatoes, and beefsteak tomatoes. We also use the greenhouses to grow over 15 different types of peppers, from regular capsicums to super-hot habaneros. Aubergines, white aubergines and over half a dozen types of basil are also grown under glass.

The soft fruit garden provides us with wonderful crops of strawberries, alpine strawberries, red and golden raspberries, black currants, white currants, red currants, gooseberries and rhubarb. The orchard contains several varieties of dessert apple, pears, plums, cherries and gages.

Meanwhile, at the Restaurant, the wild plant garden is our source for regular culinary herbs such as thyme, rosemary and parsley, but also includes rare wild edibles such as jack-by-the-hedge, melilot, mew, tansy, wild thyme, comfrey, alehoof, coltsfoot, costmary, meadowsweet, and salad burnet.

The latest addition to The Weavers Shed is our 'team' of hens, ducks and quail. They roam around the Kitchen Garden, nibbling herbs and eagerly scoffing windfall fruit, and provide us with delicious fresh eggs every day. They are fed organically and are totally free-range.