The vegetable garden supplements herbs and vegetables for the restaurant during the late spring, summer and autumn months. Of the different varieties of vegetables grown, most are picked at their young and tender stage.

Different varieties and types of European and Oriental leaf crops are grown to add variety to our salads. As well as the main season's vegetables grown in the extensive main potager, tender crops such as aubergines and peppers succeed early and late salads are grown in cloche tunnels. 

The soil is managed organically, with seasoned compost and the growing of green manure being applied during the winter months when the vegetable garden is allowed to rest. We achieved full organic status from the Soil Association in August 2000.