We’re back from our travels and happy to hit the ground running!
On most Friday nights you’ll find me wondering through our organic gardens with a head torch on, picking a vast array of vegetables and herbs for our new “plant based” kitchen at PLANT 4 BOWDEN! We feature these on what we call our “field to fork” menu! As the sun went down and 10 this evening was no exception!
I’ve just picked our certified organic mint, Apple mint, pungent laksa mint, dainty coriander flowers, garlic chives, baby garlic, heirloom beetroot, kale, spinach, rosemary, thyme, chillies, crisp heirloom lettuce, spring onions, crunchy broccoli and petite heirloom carrots for your enjoyment tomorrow!