Kitchen Garden
The kitchen gardens at Mount St John, designed by multi-award-winning landscape architect Tom Stuart-Smith, are a creative masterpiece that ensures our kitchens are supplied with the freshest seasonal produce year after year.
The Kitchen Garden at Mount St John
Our chefs work hand in hand with the head gardener and her team, embracing the rhythms of nature to create seasonal menus of the highest quality. This connection comes to life in our kitchen garden at Mount St John, tucked away in the Hambleton Hills of Felixkirk.
Designed with one purpose in mind – to help our chefs make the most of every season – the garden is a treasure trove of vegetables, herbs, fruits and micro-herbs, all freshly grown to inspire each dish.
Cooking with the Land
Our chefs have the luxury of being treated to informative and educational tours of the garden, enabling them to get a deeper understanding of each ingredient.
This hands-on connection with the land allows them to craft dishes that truly celebrate the flavours and textures of each season.
Our chefs collaborate closely with the head gardener and her team, embracing the rhythms of nature to craft seasonal menus of the highest quality.
Garden Tours
Throughout the summer, when the gardens are brimming with produce and can be fully appreciated, the privately owned gardens are opened – at the owner’s discretion – to organised, informative tours. A truly enjoyable experience, whether green-fingered or not, these tours also make the perfect gift.
Only a stone’s throw from one of our own Collection, The Carpenter’s Arms at Felixkirk, you can top off the perfect day sampling the latest dishes.
Mount St John Produce
Veg
Asparagus ‘Pacific 2000’, ‘Stewarts Purple’, ‘Gijnlim’
Aubergine ‘Black Beauty’
Beetroot ‘Bona, Chioggia, Golden, Cheltenham Green Top’
Brussels Sprouts ‘Red Rubine & Maximus’
Broad Bean ‘Aquadulce’, ‘Masterpiece Green Long Pod’, ‘The Sutton Dwarf’, ‘Witkiem Manita’
Cabbage ‘Rigoletto, Cabbice’
Cabbage ‘Greyhound’
Carrot ‘Chantenay’ ‘Yellowstone’, ‘Early Scarlet Horn’, ‘Cosmic Purple’
Cauliflower ‘Orkney, Snowball, Romanesco Veronica’
Celeriac ‘Prinz’
Chard (Swiss), ‘Golden, Rhubarb, Pink Passion, Bright Lights’
Chillis Mixed Varieties
Courgette ‘Defender’
Cucamelon
Cucumber ‘Marketmore’
Dwarf French Beans ‘Venice, Safari, Stanley’
Fennel Bronze & Green
Florence Fennel
Globe Artichokes
Jerusalem Artichokes
Kale Many Varieties
Leek (Baby) ‘Zermatt’
Leek ‘Neptune, Cairngorm’
Mizuna ‘Red Baron’, ‘Green’
Onion ‘Sturon, Ailsa Craig, Red Baron, Marco’
Pak Choi ‘Red Wizard, Red Lady, Baraku’
Parsnip ‘Gladiator’
Pea, Sugar Snap ‘Sugar Ann & Delikatt’
Radish ‘Rainbow Mix, French Breakfast’
Rocket ‘Dragon’s Tongue & Cultivated’
Runner Beans ‘St George, White Lady, Lady Di, Scarlet Emperor’
Salad Leaves Lettuce, Nasturtium leaves
Salad Burnet
Sea Kale
Shallot ‘Golden Gourmet, Vigarmor, Simiane’
Cress, ‘Land’
Mustard ‘Red Frills’
Oxalis, Purple
Skirret
Spring Onion ‘Lilia, Ishikura, Guardsman’
Spinach ‘Rubina, Renegade’
Sprouting Broccoli ‘Summer Purple’, Tenderstem ‘Inspiration’
Squash ‘Uchiki Kuri, Sunburst, Crown Prince’
Swede ‘Brora’
Tomatoes
Fruits
Rhubarb
Blackberries
Blackcurrants
Raspberries
Strawberries
Figs
Apricots
Plums, Green Gages
Damsons
Peaches
Apples
Pears
Cape Gooseberry (Physalis)
Herb
Basil varieties
Chives
Coriander ‘Cadiz, Cruiser’
Cress, ‘Land’
Dill ‘Dukat’
French Tarragon
Garlic Chives
Garlic (Wild)
Lemon Balm
Lovage
Mint
Mustard ‘Red Frills’
Oregano, Marjoram
Oxalis, Purple
Parsley
Rosemary
Sweet Cicely
Thyme various
Micro Herbs
Basil – Dark Opal’
Pea Shoots
Mustard – Red Lace’
Radish – Red Stemmed
Coriander
Beet – ‘Bull’s Blood
Rocket – ‘Victoria’
Chervil
Lemon Balm
Mint
Red Cabbage
