Plot To Plate

The productive gardens that supply the restaurant at the Montagu Arms Hotel in Beaulieu are full of inspiration for introducing organic practices on your own plots 

- Leigh Clapp

Growing fruit, herbs and vegetables ecologically and organically is a great way to increase healthy eating while also benefitting wildlife and the natural balance of your garden. Organically-grown produce gives you peace of mind knowing exactly what has gone into producing your food, without using man-made chemicals and fertilisers, resulting in the freshest and tastiest fruit and vegetables possible. This doesn’t mean your garden fends for itself; rather you need to arm yourself with knowledge to strengthen your plants’ health and use alternative ways to ward off pests.

Barry Daniel, the head gardener at the Montagu Arms Hotel in Beaulieu, gardens organically on two sites; the hotel garden and the nearby kitchen garden at Pennington House, to supply the restaurant with deliciously fresh produce. For head chef Matthew Tomkinson, who designs his very fluid menu around the available produce, the gardens are a larder – the place where he gets his fresh eggs, mint and seasonal fruit and veg, to then craft his dishes.

To meet the high dining standard Barry certainly has the expertise to advise the home gardener who would like to try a more natural way of growing food.

“I have gardened from a child; my father was a greengrocer and market gardener so I helped with the growing of many vegetables.