Three different areas were developed in this space.

In 2022, we added numerous ½ whiskey barrels, which were filled with perennial herbs for the pub kitchen.

In 2023, we redesigned the courtyard with an ornamental Japanese theme featuring acres, ferns, stone, a water fountain and bamboo fencing. We also added a bamboo planter full of microherbs and shoots for the kitchen.

We also transformed a weed-ridden slope that was in between the pub garden and the car park, it was an eyesore and wasn’t even attracting wildlife. I spotted a big opportunity to create a food growing project here, so we set to work removing the weeds, terracing the slope with scaffold boards and creating a 1m width bed that stretched the entire length of the car park. With that much new growing space available I added a food-forest style planting scheme with fruit trees, fruit bushes, herbs, perennial vegetables and edible flowers. This move has significantly reduced the bill on herbs for the kitchen and in the future will continue to save them money on fresh produce as the fruit and vegetable plants begin to bear fruit. This one pub garden project has also given a boost to the local ecosystem and increased the potential for biodiversity, by introducing so many new plants, flowers and bushes into the mix!

This is an ongoing project that we will continue to develop over the years.