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 Pinchinthorpe Hall has a herd of pedigree Dexters that graze all year round on acres of lush pasture. This beef is reknowed for it's moistness and it features on the Restaurant menus and is sold at our monthly Farmers markets |
Kitchen Garden The Georgian Kitchen Garden at Pinchinthorpe Hall provides a constant source of fresh garden produce for the Chefs. Whenever possible the vegetables, herbs and fruit are cultivated without using artificial herbicides or pesticides. The hotel restaurant and bistro menus are designed around the seasonal produce that is available each week. This year the choice of vegetables cultivated in the garden includes 7 different varieties of lettuce ~ 4 varieties of dwarf french bean ~ 4 varieties of beetroot ~ 26 different herbs ~ numerous varieties of cabbages, squashes and pumpkins ~ leeks ~ celery ~ shallots ~ broad beans ~ courgettes ~ chilli peppers ~ sweet peppers ~ brussels sprouts ~ calabrese ~ radish ~ spring onions ~ carrots ~ globe artichokes ~ jerusalem artichokes ~ parsnips ~ onions ~ garlic ~ celeriac ~ fennel ~ cauliflower ~ asparagus ~ rhubarb ~ strawberries ~ blackcurrants ~ redcurrants ~ white currants & gooseberries. The list is continually growing and Garden Manager David Richardson is constantly experimenting with new and interesting varieties. KITCHEN GARDEN - OPEN TO THE PUBLIC You can now visit the garden in the grounds of Pinchinthorpe Hall & purchase fresh garden produce during week days between 9.30am and 4pm and from our monthly Farmer's Markets. |
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