Over the last few years, we’ve created two extensive ‘no-dig’ gardens at the farm where we’re growing specialist vegetables, fruits and herbs – including a large number of rare cultivars. Our aim is to convert everything that we grow into something delicious and perhaps a little unusual. As the seasons change, so will our menus, although, we will also have some perennial signature recipes.

We’re aiming to grow great quality ingredients - grown for flavour, rather than yield or uniformity - that we will harvest in peak condition and immediately transfer to the kitchen, minimising the loss of nutrients or natural sweetness. This will also mean that we’ll achieve zero mileage by the time these ingredients arrive in our kitchen. No packaging will be needed, and we'll be able to avoid unnecessary wastage.

It’s not going to be possible to grow all our ingredients at the farm, especially in the first year, but when we do source other ingredients we will always aim to use local sources and diligently check the provenance and quality.

We’ve built a specialist kitchen and fermentation room at the farm which means that our chefs can observe the vegetable and fruit growing around them and work alongside the garden team to ensure that they are harvested in peak condition.

CULTJAR combines vegetable and fruit growing with a creative kitchen, our health and the environment.