Kitchen Garden
Kitchen Garden
What we cook, how we cook, why we cook.
Our Kitchen Garden
Where the menu begins
For over a decade, we have been cultivating an organic kitchen garden that continues to shape the way we cook at The Salopian Inn.
What began at Karena’s home has now evolved into a kitchen garden that wraps around the restaurant itself, placing the garden at the centre of the dining experience and our day-to-day operations.
Cared for by our dedicated gardener Sammy, the garden provides a significant amount of the fruit, vegetables, herbs and garnishes used throughout the kitchen and bar.
The changing seasons guide what we cook, preserve and ferment.
From the ground up
Healthy soil is everything.
As part of establishing the new onsite garden, the soil throughout the property was replaced in partnership with Jefferies Group, helping us build healthy, nutrient-rich foundations for long-term sustainable growing.
Over the years we’ve learned that healthy soil is everything — and that sometimes the garden itself needs rest.
As we are unable to grow all the produce we need year-round, we work closely with other local growers to supplement the menu while sections of the garden recover and regenerate.
Sustainability
More than what we grow.
Growing our own produce is something we care deeply about, not only for flavour and quality, but for the environmental impact of reducing food miles and avoiding harmful chemical inputs.
Sustainability informs how we operate more broadly, through composting, recycling, solar power and supporting local growers, suppliers and craftspeople throughout the region.
Our green waste is collected and repurposed in partnership with Jefferies Group, helping return organic matter back into the broader growing cycle and reducing waste leaving the restaurant.
Caring for the environment while serving considered local food and drinks remains at the heart of everything we do.