THE SEASONS ON A PLATE

In the kitchen, we deliver plates which are entirely coupled with the seasonality of the garden. We have a simple approach to cooking our dishes. We start with produce we have grown ourselves and then look 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.