A Garden Update from the Homestead

As the seasons begin to turn and signs of new life emerge across the beds, we’ve been taking a moment to reflect on just how far the Homestead garden has come—and, most importantly, the people who have shaped it along the way.

At the heart of that story is Jan.

Over the past two years, Jan has been so much more than a garden designer or consultant. While her vision helped lay the foundations for what the garden could become, it was her willingness to roll up her sleeves and quite literally get stuck into the mud in those early days that made all the difference. She brought not only knowledge and creativity, but a deep care for the space—an understanding that gardens aren’t just planned, they’re nurtured into being.

From the first beds to the flourishing space we see today, Jan has loved this garden into existence. Her influence is everywhere: in the layout, in the rhythms of planting, and in the quiet sense of intention that runs through it all. We’re incredibly grateful for everything she’s given to the Homestead, and while her role evolves, her legacy here will continue to grow season after season. As she moves on to other new projects, including finishing writing her second book, our relationship certainly isn’t over, it is just shifting. You will see Jan on the events calendar hosting various gardening workshops. The first one we have lined up is “An introduction to vegetable growing” on Saturday 18th April – you can book HERE.

As one chapter shifts, we’re excited to begin another.

We’re delighted to welcome Rosie as our new Head Grower. Rosie joins us at a pivotal moment, bringing fresh energy and a deep passion for growing. Alongside Sarah, she’ll be taking care of all things cultivation—not only within our existing garden space, but also in our new field, which opens up so many possibilities for the future.

Looking ahead, the plans for the coming year feel both ambitious and grounded in what matters most. We’ll be expanding our organic vegetable production, growing more cut flowers, with the aim to serve not just a sample of what we grow, but to move to much more self sufficiency. Each new crop is another step toward strengthening what we believe in: growing good food, sustainably and locally, for our community.

Now more than ever, the importance of local food feels clear. Knowing where our food comes from, how it’s grown, and who is growing it connects us all in a way that goes far beyond the plate. It’s something we’re proud to be part of, and something we’re committed to continuing.

None of this would have been possible where it not for our incredible neighbours, who, knowing we wanted to grow more, have leased us their field, which is just a short stroll down the village from the restaurant. Their encouragement and support gave us the confidence to go for it. It will take some time to get everything set up, but in 4 short weeks, Rosie has already created an amazing 16 beds, using the no dig method. We’ve had multiple vehicles stuck in the mud along the way, but have managed to laugh a little through it all. The first plants have already gone in down there, so it’s feeling real now.

Here at the restaurant gardens, the greenhouse is bursting with seedlings – Kale, rocket, chard, mangetout, cabbage, beetroot, purslane, celeriac, leeks, shallots, onions. We have also direct sown into the raised beds – carrots, chervil, spring onions and radish. Today Rosie built a trough from some repurposed wood so we can grow climbing beans and peas just outside the restaurant window.

You may also spot something new out the back – more on these later, but we are really excited to have had some help from Luke at Moorside Mushrooms who has inoculated some logs for us. Essentially, this means (in theory!) we can start cultivating some of our own mushrooms here. Watch this space!

There’s more on the horizon, too. We’re developing plans for a range of educational events, welcoming both adults and children into the garden to learn, explore, and get their hands in the soil. Whether it’s understanding how vegetables grow, discovering seasonal rhythms, or simply spending time outdoors, we hope to create opportunities for more people to connect with this space.

As always, the garden keeps moving, growing, and changing—and we’re grateful to have you with us on the journey.

Here’s to the next season.

Cecily, Pete & the team