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A culinary destination that harvests its own produce from walled gardens, forests and polytunnels, feeding a menu that changes with the seasons. The estate also offers foraging workshops, organic ingredients, and soon eco‑cabin stays, while preserving wild foods in a walk‑in pantry of ferments and pickles.
’s kitchen garden is a working ecosystem. A walled garden, a four- acre field plot and polytunnels supply the kitchen year-round, overseen by an in- house growing team.
It operates as a closed-loop system, with composting and biomass heating quietly underpinning the estate. This is a garden that has evolved over decades rather than seasons, with continuity at its core. The menu in The Green Barn is shaped by what the garden yields, not the other way around. Dishes such as walled garden soup, broccoli tempura, and risotto primavera sit alongside more familiar comforts like wagyu burger and sticky toffee and date pudding.
Eco-cabins on the estate are coming later this year for overnight stays, extending the experience beyond dinner into the gardens themselves. , where a dedicated team gathers wild ingredients from the Macreddin landscape. Much of what is collected is preserved in a walk-in pantry of ferments, cures, and pickles, extending the kitchen far beyond the immediate season. The menu shifts constantly with what the land provides, supported by organic gardens and trusted local growers.
Wild garlic, mushrooms, berries, and hedgerow ingredients appear in different combinations throughout the year, with dishes such as cured trout with elderflower or wild halibut with samphire reflecting both freshness and preservation. Foraging workshops followed by lunch are hosted regularly for guests who want to move beyond the plate and into the surrounding landscape.offers elevated casual dining, Corrigan-style.
Walled gardens and fruit and vegetable plots on the Virginia Park Lodge estate supply the kitchen directly, with weekly harvesting determining what appears on the menu. Estate produce drives the cooking. Smoked salmon, pork, garden salads and burgers sit alongside dishes such as steak frites or comforting chicken pie with mushroom and leek. There is an old-school generosity to much of the menu, with orchard fruit often anchoring desserts in simple, unfussy form.
On Sundays, it’s all about the roast chicken. , the kitchen garden sits a short walk from the dining room and forms part of a wider working landscape. Herbs, vegetables and edible flowers are grown on site and harvested directly into service, reinforcing the restaurant’s hyper local approach. Guests are welcome to wander through the gardens before dinner.
There is no regular set printed menu, only what the garden and larder provide that day. Fire cooking anchors the kitchen, with smoke and char balanced by freshly picked greens and herbs. In summer, expect tomatoes, aubergine, kale, and berries, handled with restraint and minimal intervention. Dinner is ten courses, while lunch is a more manageable five.
A stagiaire programme for young chefs offers hands-on experience across the kitchen and garden, giving insight into the full cycle from soil to service.is a 30-acre certified organic farm, with an acre dedicated to horticulture for the restaurant. Produce is grown in a walled garden and polytunnels, then harvested just hours before service. The entire system operates on a “zero food miles” philosophy, with composting feeding directly back into the soil.
Menus are dictated entirely by what is ready in the fields. Dexter beef, pork, and vegetables are treated simply, with dishes such as agnolotti with wild garlic butter or spring greens with tarragon reflecting the landscape and the local area. Cooking here is generous, grounded, and deliberately unfussy.
Farm-To-Table Sustainable Agriculture Seasonal Cuisine Foraging Eco-Friendly Hospitality
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