At PKG we are committed to a straightforward idea. We work in the footsteps of those that have gardened here for centuries, using simple principles and inherent techniques to put wonderful ingredients on an ever-changing menu.
(To be enjoyed in the snugness of our restaurant or in the garden, depending on the time of year. Lunch is served daily from 12 noon until 2.30pm)
(Dinner is served every Friday and Saturday night from 6.30pm. The bar serves cocktails made with homegrown and foraged fruits and homemade liqueurs)
(A banquet style dinner, slow cooked on the terrace over flames and embers and served at the table on the first Saturday of each month)
(The finest roasts served every Sunday lunchtime in the lovely atmosphere of the restaurant and cooked using homegrown and Wiltshire ingredients)

In the kitchen, Ana Ortiz delivers plates which are entirely coupled with the seasonality of the garden. Ana has a simple approach to cooking her dishes. She starts with produce we have grown ourselves and then looks to our immediate neighbours for accompanying ingredients. The microclimate within the old brick walls of PKG treats us to wonderful bounty, from kiwis, apricots and pears to artichokes, elephant garlic and squashes. The cyclical nature of our project is hugely rewarding and we hope it shows on the table.
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