Just two miles away, our two-acre vegetable plot sits within the Victorian walled gardens of Lypiatt Park. The gardens supply salad, herbs, and speciality vegetables throughout the year, along with flowers for The Woolpack tables in Slad.
The team, managed by Juliet Chadwick, includes Tomer Shaltiel as head grower, supported by Alex Middleton as apprentice grower. The gardens grow exclusively to supply Juliet and The Woolpack kitchens — a close relationship between growers and chefs allows careful planning for each season. Harvests and deliveries occur twice a week.
Following organic, biodynamic and no-dig practices, the focus is on soil health and biodiversity, with the enhanced flavour of each plant gratefully received by our chefs and guests alike.
Fresh produce is delivered to The Woolpack and Juliet twice weekly. Growers and chefs maintain a close dialogue to plan each season's menu around what the garden is producing at its best.
Green food waste collected from our restaurants is returned to Lypiatt as nutrient-rich compost, completing the cycle and building a resilient, living soil. A collaborative effort that leads to top-quality veg, packed with flavour and full of nutrition.