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Kitchen Garden

Head gardener, Mark has worked closely with our chefs, since the start of 2017 to design a kitchen garden in harmony with the requirements of the inn’s kitchen.

The garden has been laid out as it might have been in Victorian times with additional modern crop varieties being introduced at the request of the chefs to ensure an exciting and varied menu at the inn.

In our first year, we enjoyed excellent crops of cabbages, cauliflower, kale, onions, garlic, leeks, lettuces and other salads in particular and we are looking forward to a bumper pumpkin season.

The new glasshouses, which are Victorian replicas will house plant propagation facilities, heated beds and benches for the all year round production of micro veg and other salad crops. Other produce that requires warmth for growth, such as tomatoes, aubergines, peppers will be grown in season and grape vines, peaches, apricots and nectarines will grow up the garden walls.

The Gardener

Head gardener Mark Jeffery trained in Agricultural Botany at Leeds University and Tropical Agriculture at Southampton University. Following a research trip to Africa in the 1980’s he started a career in Horticulture gaining a Master of Horticulture (M.Hort) from the RHS (Royal Horticultural Society) in the mid 1990’s.

He has been working in gardening for over 30 years and has been a head gardener for over 25 of these. He worked for the National Trust for Scotland for 17 years, 15 as head gardener and latterly two years as property manager/head gardener. Mark joined the team at Netherby in December 2016.

Working in harmony