As part of our ongoing commitment to local sourcing and ethical sustainability, we take great pride in growing much of the fruit, vegetables and herbs we use in our kitchen, right here in Chewton Glen’s own garden.
Executive Head Chef, Luke Matthews consults regularly with Estate Manager, Darren Venables, advising him what type of seasonal produce he would like to serve in the restaurant. Our garden also acts as a supplier to a local company, Naked Jams, who make chutneys, jellies and jams which are served in the hotel and sold in our boutique.
At the back of our estate, there are a number of beehives whose five million occupants produce honey for the hotel. The added bonus is they pollinate the beautiful wildflowers that surround the house. (And you thought we only provided accommodation for discerning humans!)