Published on March 5th, 2013 | by Alastair Gilmour0
Garden to plate in a few easy steps
Award-winning Battlesteads Hotel at Wark, is taking part in Northumberland Restaurant Week from March 18-24 with a specially created menu. And wild rabbit is back on the list now that local supplier Dave Tully is back on his feet after a stint in hospital.
“People have been asking for it but we prefer to use wild, locally caught rabbits, rather than farmed or imported,” says head gardener Kate Slade. She also explains the preparation work for the new spring season.
“February was spent ‘digging in’ manure into the kitchen garden vegetable beds and polytunnels and using the fruit and veg peelings from the kitchen for compost trenches for the legume beds and courgette bed,” she says.
“Thanks to our two polytunnels, the garden team is able to supply a constant stream of varying micro herbs, even at this time of year. We’re now frantically sowing seeds for herbs, edible flowers, spinach, broad beans, beetroot, salad leaves and sweet peas.”