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 is a professionally trained head chef who spent over ten years developing his skills with Rick Stein. As such, he understands what produce chefs need and appreciates the high standards they expect. Ross has kept his hand in the kitchen by hosting monthly feasts in the polytunnel. These events are all about seasonal produce, so Ross curates zero mile menus celebrating everything field to fork.
“From gardens to ferments to amazing produce, they are looking for something extraordinary to catch their eye.”
History
The Geach family have lived and worked on Trerethern Farm for over 150 years. This has enabled Ross to master his craft and absorb the wisdom and knowledge of his relations. His Grandfather taught him how to grow vegetables, and following years of learning, reading and experimenting, he opened Padstow Kitchen Garden in 2007. Ross also works alongside his father, Ron, helping with daily farm duties, including tending to their small herd of rare breed, large black Cornish pigs.
Award-winning Veg
From baby leeks to padron peppers and kalettes to tomatoes, Padstow Kitchen Garden supplies an enticing variety of delicious, spray free, award-winning produce. Following years of experimentation and the use of polytunnels, Padstow Kitchen Garden can extend the availability of items throughout the year by cheating the seasons. Ross’ produce is award winning, and in 2017 he was presented with a YBF in London, by Anna Jones and Melissa Hemsley for his vegetables.
Shop Produce
Clients
In 2016/17 Ross featured in the Telegraph each month, writing seasonal recipes for a column in the gardening section. He has also featured on Rick Stein’s Cornwall, Countryfile and Saturday Kitchen. Today, he works closely with Big Green Egg, using their barbecues at all of his feasts, and helping them with some recipe writing.
As for the vegetables and salad, they find their way into some of the county’s finest restaurants, pubs and hotels. Prawn on the Lawn, Rick Stein Restaurants, The Pig Hotel, The Golden Lion, St Kew Inn, Emily Scott Food, Catch, Scarlet and Bedruthan Hotel and Zacrys at Watergate Bay. Ross personally delivers his produce to these lucky sites most mornings, freshly harvested and ready for lunch service. Ross also shares the same ethos with and works with Natoora, a New York and London based high end fruit and veg supplier.
Our Ethics
Offering local, seasonal produce is something Ross is very passionate about. For him, it’s not just about running a business and growing produce for the restaurants, but about teaching the importance of seasonality and sustainability. Through only supplying and eating what is currently growing in the garden, Ross hopes to help people understand a bit more how seasons work. Making them aware of the impacts of food miles and the effects it can have on the local environment & planet when buying out of season produce. And, in turn, encouraging people to support local businesses and eat more seasonally.
