Introducing Barry Daniel, the Kitchen Gardener of The Montagu Arms Hotel.
Our Head Chef, Matthew Whitfield, devises menus which take full advantage of the abundance of quality local produce found in and around the New Forest. Organic and sustainably produced vegetables and herbs are sourced from our Kitchen Garden Project which transformed a formerly derelict plot of land behind the hotel, into a home for 24 chickens and a thriving kitchen garden.
In order to keep our home grown produce flourishing, we’re very pleased to have Barry on our team. The son of a market gardner, Barry learnt about growing ornamental plants, fruit and vegetables from a very young age and has worked in horticulture all his working life.
Before joining the team at The Montagu Arms, Barry previously worked at Pennington House for ten years as head gardener. As the kitchen gardener, Barry will look after our ever growing, resourceful kitchen garden which provides many of our delicious ingredients throughout the year. On starting his new role Barry said,
“I am very excited about working at The Montagu Arms as the garden is run on an organic basis. I am looking forward to providing the kitchen with a wide range of fresh fruit and vegetables which will be used for the wonderful, mouth-watering menu.”
Currently the Kitchen Garden grows carrots, runner beans, chard, beetroot, spinach, Jerusalem, artichoke, sweet peas and asparagus. More recently courgettes, marrow, purple kale and cucumber have been planted.
Barry is very interested in natural history and during his spare time he enjoys studying the flora and fauna of the New Forest as well as spending time with his family and walking his two dogs, Maisie and Bobby. Through his passion for nature, he hopes to attract a wide variety of beneficial insects, butterflies and wild birds to the gardens and producing a garden “full of happiness, tranquillity and colour.”
Taste our delicious home grown produce at The Terrace Restaurant For more information, or to book a table please call 01590 612324 or