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.
(The finest roasts served every Sunday lunchtime in the lovely atmosphere of the restaurant and cooked using homegrown and Wiltshire ingredients)
THE SEASONS ON A PLATE
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.