For over nine years we have been cultivating an organic kitchen garden at my home, with Sam & Jess as its fearless, energetic and dedicated gardners. The garden now provides a large percentage of fruit, vegetables and herbs for the restaurant. The garden seasons dictate what we cook, preserve and ferment.

We really enjoy growing our own food and the environmental impact we have with reduced food miles, zero nasty chemical input gardening. Back at the restaurant we have a vigorous recycling program, use solar power, support local suppliers, craftsperson’s, and growers. We care about the environment and the impact our restaurant has on our earth.

We compost kitchen scraps from the Salopian and have the happiest chickens in the world who help us turn waste into rich deep compost which returns to our soil. Our paper menus are shredded and turned into chicken nesting box luxury and added to our compost.

We have learned over the years that soil health is paramount and sometimes soil needs a rest. We can’t grow everything we need so we regularly supplement the garden produce with produce from other local growers whilst our beds have a rest.

The garden and caring for our environment whilst serving delicious local food and drinks is at the heart of everything we do and the driving force of Salopian Inn.