Early summer is an incredibly exciting time for us here at Le Manoir. Raymond has been busy working closely with Gary Jones Executive Head Chef, Anne Marie Owens Head Gardner and Jo Campbell Head Vegetable Gardener to re-view the planting schedules for the year ahead.
Le Manoir‘s magnificent two acre vegetable and herb garden produces over 90 types of vegetables, many of which Raymond discovered within his mother’s garden. Together with 70 types of herb, this garden supplies the restaurant’s kitchen with its daily needs for eight months of the year and as spring is with us, we are now beginning to reap the rewards. Raymond and the kitchen brigade are constantly developing Le Manoir menus, with the seasons at the forefront of their minds; this season enjoy ‘Grilled wild hand-line caught Cornish MSC Mackerel, honey, soy and ginger” or Assiette of Pyrenees Lamb, peas, broad beans, baby onions.
Having caught up with our Head Gardner, Anne Marie Owens and her Head Vegetable Gardener Jo Campbell, their recommendations for budding gardeners would be to wait until the end the month before planting your vegetable plot. You should consider sowing your pepper and aubergine seeds but remember to keep them warm in a heated greenhouse.
All of Le Manoir poly tunnels are now washed and prepared for the year ahead. Arriving now are our seed orders, from French heritage varieties to new Asian vegetables, all of which we are trialling this year.
Escape from the stresses of everyday life and enjoy a Midweek Break with us from £680.00 per room per night and take time to rediscover the gardens for yourselves.
