As golden morning mist rolls across the 400 acres of Elmsworth Estate, our garden brigade embarks on one of the most rewarding rituals of the British year: the autumn harvest.
Inside our two-acre walled garden, late-season heritage squash, damson plums, and wild elderberries are gathered in woven trugs before making their journey directly into the kitchens of The Orchard. Executive Chef Julian Vance works hand-in-hand with head gardener Martha Croft to ensure that every single dish on the evening tasting menu tells the story of the land just outside your suite window.
Guests are invited to join our morning foraging walks through the estate woodland, discovering wild Chanterelle mushrooms, wood sorrel, and blackberries alongside our resident naturalist.
