Between the wildlife area and the book hotel I added a natural planting plan with using logs, compost , woodchip and multiple plants to support wildlife but also edible plants so it became an mental part of the garden the final part on the back wall in the Shady part of the space had a water bottle collecting water from the guttering, a small storage unit for tools and equipment and a wash pack table so they can process the vegetables and fruits before they go into the kitchen.

The underside of the table had shiitake logs that can enjoy the moisture passive moisture coming off the table to keep those wet they will produce later in the season. There were two whiskey barrels with trees and herbs, one had Jasmine that we planted to climb around the seating area, so the aromas can be enjoyed. There was also more herbs that were planted in an original decking that was there before, to elevate the area. The end result also had a seating area where people can sit and enjoy the garden and have their lunch. It made the project a lot cleaner looking and also safer for the garden as previously there was lots of trash and rockery and it just made it a little less safe for people to enjoy the space, now the space is functional practical and aesthetic.