Lunch is an important part of any Kitchen Gardening Day or Workshop at Glenmore.

Always simple, lunches are based on seasonal produce and sourced direct from the garden as much as possible. On the days when I’m not taking an event myself, you will see me gathering from the garden during the morning session, and sometimes, when appropriate, preparing some of the lunch at the back of your class….leafy greens always need to be washed, and shelling peas or broad beans can be a lengthy process, so it isn’t unusual to enjoy the sound and smell of of the preparation of just pulled veg accompanying the morning session of a workshop!

You might enjoy a light spring risotto, or a hearty winter soup, a little pasta full of delightful garden treats, almost certainly a salad of crunchy leaves & edible flower petals. There may be poached fruit or crumble, or fruit plucked straight from the tree.

And unless the weather is truly dire, we always eat at the long trestle tables in the Loggia – an open though covered gravel area adjoined to the Dairy itself, that overlooks the herbaceous borders.

Whenever possible, we enjoy taste tests of different veg varieties and herbs with which you may not be familiar. On some days, we include a special morning treat…perhaps poached globe or roast Jerusalem artichoke, asparagus, pea or broad bean tips. We just make the most of what’s in the garden on the day!

Please let me know well in advance if there is anything to which you may be allergic.