From Garden to fork
Inspiration for a new recipe can come from anywhere. Colourful magazines, beautiful books or the plethora of cookery programmes pervading our TV screens can all stimulate our creativity, but for Head Chef, Matthew Tomkinson’s nothing is more inspirational than nature itself.
The kitchen garden at the Montagu Arms was developed as an educational resource producing food for use in The Terrace Restaurant
and the hotels country pub, Monty’s Inn.
The Garden, lovingly tended to by our head gardener, Barry, celebrates the sheer joy of growing and cooking your own fruits and vegetables, whilst maintaining a respect for our natural environment.
Barry uses the companion planting method to bring a balanced eco-system to the garden, encouraging bees for pollination and discouraging pests from destroying crops.
There is continuous growth through each season in the Kitchen garden. Matthew’s dishes are lead completely by the abundance of seasonal produce Barry grows. Currently growing in the garden is an abundance of carrots, runner beans, chard, beetroot, spinach, Jerusalem artichokes, sweat peas and asparagus, while courgettes, marrow, purple kale and cucumber are all developing well.
We are also growing damsons for sloe gin and our own botanicals such as lemon verbena and lavender for our own gin infusions.
Join Matthew in the Kitchen Garden for his Chefs Master class on 8th June. Explore the Kitchen Garden
and discover how to turn the spring harvest into simple yet mouth-watering dishes in his demonstration. After a morning of discovery, enjoy a 3 course lunch with a glass of sommelier selected wine rounded off with fair-trade tea or coffee.
Just £60.00 per person, if you would like more information please contact our Special Events Co-ordinator Clara Earp; Tel: 01590 612324.
To experience Matt’s delicious menu, why not book a table at The Terrace this summer? Book online or call 01590 612324.