The Grand Kitchen Herb Garden - A work in progress - April 2016
At The Grand Hotel we have some lovely outdoor spaces our guests can enjoy, like the putting green, outdoor pool and Chatsworth Terrace, but we don't have acres of grounds, in the same way our sister properties at Elite Hotels do.
This hasn't stopped our intrepid Gardener Andy though! Since taking on the role back in May last year it has become a top priority to create a Grand Kitchen Herb Garden so our Chefs can source their favourite flavourings directly from outside!
With this in mind he first approached our Executive Chefs from both the Main Kitchen and the Mirabelle. A spreadsheet of over 40 herbs were first presented, this he felt was maybe a little ambitious for the first outing and so it was trimmed down to 13 of the most useful.
The next stage was to find a suitable area in which to place our Herb Garden. The area needed to be somewhere accessable but away from the main hotel traffic. An area of the already established Mirabelle Garden was chosen. This garden is overlooked by the Mirabelle Restaurant and has a nice sunny disposition during the day.... perfect for our herbs! Andy then set out clearing, cultivating and preparing the ground ready to receive the plants. Andy has already purchased all the herbs but has decided for the moment to keep them safe indoors until the weather settles just a little...particularly overnight, we don't want a nasty unexpected frost to wipe out all his hard work so far!
The herbs chosen for this first instalment include:
Lemon Verbbena - Used to make syrup and added to ice creams to cocktails
Borage - A lovely addition to salads whilst the flowers can be used as cake decorations
Fennel - Really versatile as can be used in any number of dishes including salads, fish, duck, sauces, stuffings and mayonnaise to name just a few
Mint - A definate must for any Herb garden. Used in all sorts of cooking, plus not forgetting our Cocktail Bar who use it as decoration and taste in those delicious Pimms
Basil - Delicious when added to soups, salads, pizza and so much more
Aniseed - This is used in the Mirabelle breads and a number of desserts plus those lovely Indian dishes created by our Chef Yogi
Ginger - This spicy little root can help ease all sorts of digestive problems and is regularly used in tea infusions and dishes
French Tarragon - A liquorice like taste which is perfect with fish, omelettes and chicken. It is also the main component to the perfect Bearnaise sauce
Winter Savoury - Leaves are used to flavour pulses, sausages and stuffing
French Marigold - Mainly used for its aromatic properties
Thyme - Terrific in Chowders, Soups, meatballs and any number of other dishes
Lavender - Delicious in Ice Creams and Chocolate Cake
Rosemary - Another staple in the herb garden is the Rosemary bush and is particularly lovely with Lamb but works really well in breads, scones, stews and dressings
Not to be out done our Head Barman, Anton has requested if possible some Phsalis Alkekengi or more commonly known as Chinese Lantern for his Signature Cocktails...
So all early days at the moment, but exciting none the less. So don't be shocked if you are passing by and spot our Chefs picking their own herbs for use in your next delightful dinner.
More to come once we are a little more established in the Kitchen Garden.. Keep up the good work Andy!