just over two years ago, we fulfilled our dream to design and grow an organic* kitchen garden at the bell.  our plan was/is to supply the kitchen with delicious fresh herbs, a good variety of vegetables, a diverse selection of salad leaves, delicious spring and summer fruits and an array of picking flowers for the tables in the restaurant.

helen westendorp of essence garden design translated our ideas and, for the last two years, michele civil and her partner john have transformed it into a proper working 'organic' kitchen garden.  in fact, michele has now also become very excited by bio-dynamics!

the bell's kitchen garden is divided into sections with a number of raised beds.  it has its own in-built natural water irrigation system fed by the spring in the orchard.  all our compost is organic and we only use organic kitchen waste .  michele rotates her brassicas and root vegetables but never digs the soil so as not to disturb the worms which are essential to keep the soil breathable and to maintain the chain of nutrients necessary to promote strong growth and the prevention of disease.  no chemicals are used at all and only natural methods such as the sprinkling of egg shells and companion planting are used to deter pests.  we are currently patiently pleaching the small fruit trees on the borders of the garden to ensure a maximum yield this year.

we work closely with michele and head chef david hill and together have produced a number of exciting, peppery and spicy salad leaves, an interesting little gem squash plus a new sweet pea called champagne bubble - something very close to janet's heart!  all the bulbs and seeds are collected, stored and planted again for the following year.

our plan is to expand the bell's kitchen garden to include free range chickens and pigs - watch this space!

*hopefully soon to be accredited                             

essence professional garden design t: 01452 770680  m: 07786 415297  visit www.essencegardens.co.uk for inspiration