We have been enjoying glorious sunny days in St Andrews and nowhere is this more visible than in our kitchen garden which supplies Rufflets with an abundance of fresh produce year-round.
Head gardener Phil Harper and head chef David Kinnes work closely together to maximise the potential of the garden and create a carefully designed production of vegetables, soft fruits and salads that are the inspiration for the menu at Seasons Restaurant.
The recent sunny conditions have delivered a flourish of chard, herbs and salad leaves as well as a collection of nasturtiums which are picked fresh daily to ensure the freshest possible crops, nutrient content and flavour.
Freshly grown and locally sourced produce is the underpinning of the a la carte menus created by David and his team and checking what is becoming available in the garden is essential for the daily changing menu.
Here are just a few of the items being harvested from the kitchen garden this week…
Chard is a leafy green vegetable that comes into season in June and July with large tough leaves that taste a little like spinach but sweeter. The kitchen brigade use the younger leaves raw in salads and the fleshy stalks are usually cooked separately and used as an alternative to spinach. Packed with vitamins and minerals it is also used in dishes such as eggs benedict for breakfast, a wonderful chard and potato soup and also a pesto-style dressing for salads.
Nasturtiums are edible flowers which are used by our chefs as vibrant and colourful garnishes. They are a rich source of vitamin c and iron and their leaves contain antibiotic properties which are most effective just before the plant flowers.
Beetroot is a rich source of folic acid, low in fat, full of vitamins and minerals and packed with powerful antioxidants. From kitchen garden to your plate the same day. It doesn’t get much fresher.
Summer is the perfect time to enjoy Seasons Restaurant and experience the unique freshness and flavour that only home-grown produce guarantees. We encourage guests to take a stroll through the kitchen gardens where a member of the gardening team is normally on hand to offer a tour or answer questions.