Our garden has been designed to get the maximum amount of food from our small growing space. We grow passion fruits, raspberries, artichokes and asparagus as well as lots of other salads and herbs and we love to collect strange looking vegetables.
Our garden’s fully caged to protect it from the elephants who’d be like kids in a sweet shop if they got in.
It changes every season and one of our lunches this season includes:
- Tilapia carpaccio served with sour-dough toasts
- Beef vol-au-vents with Duchess potatoes and seasonal salads
- Beignets with a chocolate dipping sauce