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THE PIG - IN THE FOREST CELEBRATES WORLD KITCHEN GARDEN DAY PDF Print E-mail

Friday, 03 August 2012 13:16

THE PIG - IN THE FOREST CELEBRATES WORLD KITCHEN GARDEN DAY

World Kitchen Garden Day, held on the fourth Sunday of August, celebrates the growing and using of home-grown and local produce. On 26th August 2012, acclaimed New Forest-based hotel and restaurant The Pig - In the Forest will be marking the event by offering guests a rather special gift.

Anyone dining at The Pig - In the Forest on that day will not only be able to feast on delicious produce grown in the venue’s spectacular kitchen garden, but will be presented with seedlings that can then be transplanted into their own patch at home.

Many hotels boast kitchen gardens, but few are as central to the very heart of the place as the walled wonder at The Pig - In the Forest.

The team at The Pig - In the Forest has completely transformed the kitchen garden into an incredible - and edible - haven.

Despite the recent wet weather creating problems such as blight, slugs and flooding, the area now boasts varieties such as strawberries, blueberries, runner beans, beetroot, leeks, broccoli, carrots and a myriad of different types of lettuce and peas. These are grown alongside more exotic specimens including bronze fennel, rainbow chard, mispoona, sea kale and mizuna.

The team also hunts out seeds from plants foraged along the seafront and in the forest, and loves to experiment with new varieties. A recent addition to the Pig - In the Forest’s menu is the pineberry, a white strawberry with red seeds with the flavour and smell of a pineapple.

Today 95% of what is served in the restaurant is either cultivated in the garden, or comes from within a 25-mile radius. Says James, “Almost everything grown in the garden finds its way onto the plates in some form or other, whether roots, shoots, flowers, seed pods, leaves or fruits.”

The walled garden at The Pig - In the Forest is now fully cultivated but will continue to evolve over the coming years. “We are in the process of creating an Italian-style tomato tunnel, complete with 14 different varieties, with six types of basil sown in-between,” reveals James. “There is always something to be done here. Space may now be at a premium, but that won’t stop us. We will simply extend our planting to areas outside!”

The Pig - In the Forest, Beaulieu Road, Brockenhurst, Hampshire, SO42 7QL

www.thepighotel.co.uk

For further information please contact:

Sam @ Jori White Public Relations Ltd

Tel:  0207 734 7001 or E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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