Field to fork dining events, cookery courses and fresh produce, nurtured by 7th generation farmer and former Rick Stein head chef, Ross Geach.
Here at Padstow Kitchen Garden we don’t just aim to wow and entertain our guests, but we also look to inform and educate people on how important high welfare and seasonality is. The dishes at these events are always based around what is growing in the garden at the time of the pop up, with the main course quite often being pork, from the farms own pedigree large blacks Cornish pigs.
If you’ve ever dreamed of growing your own vegetables to create fabulously nutritious meals, why not spend the day with Ross at beautiful Trerethern Farm in Padstow and learn how to establish your own kitchen garden. This fun but informative course is for gardeners of all abilities and no previous experience is required, although a passion for all things green-fingered is a bonus! Former head chef, Ross, will also prepare a scrumptious lunch made with ingredients sourced from the farm.
From baby leeks and baby herbs, to kales and edible flowers, Padstow Kitchen Garden supplies an enticing variety of delicious and high-quality produce. Following years of experimentation (and a few mistakes!); knowledge of cheating the seasons, and the use of polytunnels, Padstow Kitchen Garden can extend the availability of items throughout the year.
Amidst the outstandingly beautiful Trerethern Farm on the North Coast of Cornwall, lies Padstow Kitchen Garden: 7 acres of award-winning veg and salad nourished, nurtured and tended to by 7th generation farmer Ross Geach.
Ross writes a monthly column in the gardening section of the Telegraph, appears monthly on Radio Cornwall’s Gardenline and was featured on Countryfile.
Padstow Kitchen Garden is proud to be an associate seller for Big Green Egg. After years of experience cooking with the Eggs, Ross says there is no other barbecue he’d rather cook on, and we’d love to tell you more about why you should buy them from us, and how there really is no better option.
Plank-Cooked Mackerel with Chermoula and Moroccan Beets
Rotisserie Leg of Lamb with Brassica Salsa Verde
Rotisserie Cauliflower with North African Yoghurt
