The Gibbon Bridge boasts it’s own Kitchen Garden where an abundance of herbs, fruits and vegetables provide the chefs and baker with fresh produce on request. Traditional vegetables, to name but a few such as cauliflower, carrots, beans, brussel sprouts and courgettes are grown along with garlic and endless variety of herbs from parsley to lemon grass.
The fresh produce plays a vital role in the menus at the hotel and each year Janet along with Head Chef - Gary and Head Gardner - Robert discuss and plan what fresh produce should been grown. Each morning the seasonal fruits and vegetables are picked and used in dishes and menus on a daily basis.
Gary comments “It is a real joy to cook with such fresh produce. It makes a difference to our customers to know that everything is so seasonal and fresh on their plates.”
