After quitting my profession as a full-time chef in 2020 I pursued a career in horticulture.
I was fortunate enough to have the opportunity to create a kitchen garden from scratch in a field next to the hotel to grow food for the kitchen. I knew very little at the time but after watching just a few of Charles’s YouTube videos I knew how I was going to go about it and he has been an inspiration ever since.
I am now growing a large variety of fruit, veg and cut flowers using organic no-dig methods on nearly 1/3 of an acre that go directly to the hotel and chefs within minutes of being picked.
