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Spring has sprung at Summer Lodge, and with it, our gardens are coming to life in spectacular display. In celebration of the blooms brought forth by the warmer months, our Head Gardener, Robin, is unveiling what is growing in our Kitchen Gardens this year and how this produce will be used in the dining experiences at our Country House Hotel.

“I spent thirty years of my career in the National Trust working with garden historians, advisors, and creative designers to manage landscapes of up to 124 acres. Now at Summer Lodge, I have the pleasure of managing smaller gardens that are equal in charm and inspiration.

Spring is a particularly exciting time for us here at Summer Lodge as the labour of the winter months finally starts to show. Mid-April, for example, sees a lot of growth and brings with it both beautiful, peaceful gardens and delicious, fresh produce to be used by our Kitchen Team. As Head Gardener, I work closely with the Head Chef to determine what we need to grow and how much of it. This enables us to grow our own produce in a way that is both healthy, kind to the environment, and in keeping with our sustainable initiatives: growing our own produce means that we can minimise food waste across our food and beverage operations.

The Kitchen Gardens are formatted in the traditional style of an English Country House Garden with box hedges and neat rows that recall the style of the sixteenth century to the Victorian era. This provides the subtle charm of a bygone time that is in keeping with the historic persona of Summer Lodge. The traditional nature of our gardens, however, is also reflected in the produce that we grow. To honour the wonderful flavours of the English countryside, and to again ensure that we are growing produce that works in harmony with the landscape around us, we continue to grow heritage vegetables such as purple carrots which are reducing in popularity amongst larger-scale farmers and suppliers. By doing so, we can provide our guests with the exceptional flavour for which our food is renowned whilst helping to keep historical, traditional British produce in rotation.”

What's growing in the Kitchen Gardens

Gold Rush Courgette

The Gold Rush Courgette grows between July and October. They can grow up to 20cm in length and produce a smooth textured and sweet fruit.

Romanesco Courgette

The Romanesco Courgette fruit is mid-sized and distinctive, with raised ridges and a robust, nutty flavour. Its flowers are especially large, making them perfect for stuffing or dipping in batter for frying.

Courgette Striata d’Italia

The Courgette Striata d’Italia is a renowned fruit, native to Italy. They can grow up to 10 inches in length and boast an excellent, versatile flavour. 

Cauliflower

A favourite in year-round cooking, the cauliflower produces large, firm, and incredibly versatile heads. The abundance of foliage means they are well protected, and can add delicious texture when cooked.

Blue Pepe Nasturtium

Blue Pepe Nasturtium are a unique, less common member of the Nasturium genus of plants. They produce small, flat leaves with a blue-tinted edge. Their peppery flavour makes them a beautiful addition to any dish.

Purple Vienna Kohlrabi

Kohlrabi is a cultivar of wild cabbage; the Purple Vienna variation has a tender flesh which bestows a nutty flavour when used in cooking. Thanks to its soft texture, it is the perfect addition to stir-fries, dips, or salads.

Green Vienna Kohlrabi

Similar to its purple counterpart, the Green Vienna Kohlrabi boasts a versatile, soft flesh that is great for an array of dishes. When harvested early, they also make an excellent alternative to turnips.

Climbing French Bean, 'Blue Lake'

The Climbing French Bean, or 'Blue Lake', originates from Native America. Sweet, crisp, and bursting with flavour, they offer a delightful freshness to our plates.

Dwarf French Bean, Beurre de Rocquencourt

The Dwarf French Bean is an older variety of bean that bodes well in cooler weather. This makes it a great addition to the Kitchen Gardens all year round.

First Early Douce Provence Pea

A bountiful crop that is perfect in spring, summer, autumn or winter dining, the First Early Douce Provence Pea is an easily grown crop sewn from mid-October to the end of November. They are a staple in British dining, adding a delightful burst of sweetness.

Radish Sparkler

Showcasing a blend of deep red and cream, the Radish Sparkler has a crisp, dense flesh that adds a mild crunch and dash of sweetness to our dishes. They are available throughout the winter and early spring.

Marvel of the Four Seasons Lettuce

The Marvel of the Four Seasons Lettuce grows year-round, producing leaves that are light, crisp, and tender. The leaves grow in a mixture of green and a rich, purple-tinted red that adds excellent variety to our dishes. 

Take inspiration from our Kitchen Gardens

Growing our own produce allows us to craft beautiful dishes that leave a lasting memory for our guests. As we step into spring's warmer months, our Chilled Pea, Courgette, and Mint Soup is the perfect dish to showcase the rush of fresh British flavours arising in our Kitchen Gardens.

Summer Lodge's Pea, Courgette, and Mint Soup

Serves 4 to 6 people

Ingredients

1 white onion

1 leek

4 sticks of celery

10 button mushrooms

4 cloves of garlic

1 litre vegetable stock

200g peas

200g courgettes

30g butter

500ml cream

1 bunch of fresh mint

4 tbsp crème fraîche

Method

  1. Roughly chop the onion, celery, leek, mushrooms and garlic and cook slowly in a pan with the butter. When they are soft and translucent, add the stock and bring it to the boil.
  2. Add the cream. Bring to a boil and add the peas and courgette.
  3. Cook for a further 4-5 minutes.
  4. Place in a blender (or use a stick blender), add the mint and mix on high speed until smooth.
  5. To retain the soup's vibrant green colour, cool over ice as quickly as possible.
  6. Whisk in the crème fraîche.
  7. Serve well chilled.

What's growing in the Nursery Gardens

Carter’s Golden Sunrise Tomato

Sweet, juicy, and golden in colour, the Carter’s Golden Sunrise Tomato can be grown year-round here at Summer Lodge thanks to our Polytunnels.

Tomato De Colgar

The Tomato De Colgar, which translates as the 'hanging tomato', originates from Spain where the tomato was hung to ensure its preservation. They are a smaller and much paler variation of tomato but their soft skin and juicy interior bestow a refreshing and sweet lift to any dish. At Summer Lodge, we hang and ripen them on trusses in a cool, frost-free place or pick them at the end of summer and store them in a cool larder until January. 

Cherokee Purple Tomato

Of the tomato plants, the Cherokee Purple Tomato is one of the easier varieties to grow. Their name derives from the tomato's interior: a deep red with touches of green. Thanks to its juicy flesh and bulbous seeds, the Cherokee Purple Tomato is ideally suited to salads, sandwiches, and summer plates.

Howden's Field Pumpkin

The Howden's Field Pumpkin originates from Massachusetts where John Howden began developing the Connecticut Field Pumpkin in the early 1970s. The variation quickly took over in popularity and retains its status not only for its sweet, autumnal flavour but (thanks to its uniform shape and size) as a favourite Halloween decoration.

Marina di Chioggia Pumpkin

The Marina di Chioggia Pumpkin is a more unusual variation of pumpkin with roots in Italian cooking. Despite its obtuse appearance, its innards are dark orange and boast a sweet and rich flavour profile. It was introduced to Italy in the late 1600s and quickly gained favour in a number of pasta dishes. 

Plates of inspiration

Learn more about Summer Lodge's award-winning Restaurant and the dishes on offer when you dine with us in Dorset.

Discover The Restaurant