Just a few steps from the kitchen, something new is beginning to flourish at Budock Vean Hotel & Spa. Our newly built kitchen garden has been carefully planted and nurtured by Head Gardener Phil, and Head Chef Dale has already been making the most of what’s growing.
At the moment, the garden is full of promise. Mint is thriving, ready to bring a bright, fragrant lift to the kitchen and perhaps in the cocktails served at the bar too. Spinach has been growing beautifully and has already found its way into dishes such as eggs Benedict, while courgettes are coming along nicely and tomato flowers are beginning to appear.
There are leeks settling in with beetroot still taking its time underground. Cavolo nero is growing steadily. It’s a favourite of Dale’s, especially when served simply as a side dish. Each ingredient adds something different, from earthy depth to vibrant sharpness, helping form dishes that feel rooted in the surroundings of Budock Vean Hotel.
And this is just the beginning. As the seasons change, new ingredients will be planted, and picked, giving the kitchen an ever-changing source of inspiration throughout the year. From the first tender leaves of spring to the richer harvests of late summer and autumn, the kitchen garden will continue to grow with the menu, with ingredients bringing extra freshness, flavour and character. It’s a simple idea, but one that sits at the heart of good food: working with quality produce, growing with care, and letting the ingredients speak for themselves.
For our guests, it means an even closer connection to food that is enjoyed here, with dishes shaped by the seasons and brought to the table with a true sense of place.
Budock Vean Hotel & Spa near Falmouth in Cornwall serves lunches, dinners and afternoon tea daily.
Explore dining at Budock Vean Hotel & Spa.
