Just outside the kitchen, our walled garden is where each day begins. It’s a place of quiet abundance, where Welsh soil, thoughtful growing and close collaboration bring fresh flavour to every plate.
Executive Chef Douglas Balish works closely with the Grove of Narberth gardening team to plan each season’s planting. Together, they time their growing cycles with the needs of the kitchen and choose the varieties that will bring the most flavour, character and colour to Fernery’s menus.
From herbs to heritage vegetables, edible flowers to unusual varieties grown just for us, the gardens provide a beautiful harvest throughout the year. Much of what’s served at Fernery is picked just hours before it reaches the plate – sometimes even minutes – ensuring the best flavour, texture and freshness.
The garden is managed organically, with composting in the winter months when much of the soil is allowed to rest. If you’re visiting Grove, you’ll spot the pathways running through the beds, a lovely place to pause and get a feel for what might be coming up on your next menu.
