We suggest booking as our hours are subject to some seasonal variation.

Feeding the Restaurant

Established ½ hectare vegetable garden: (tomatoes, onions, garlic, pumpkins, heirloom cherry tomatoes, courgettes, cucumber, lettuces, spinach, rainbow chard, chilies, peppers, cabbage, cauliflower, and broccoli) to supply the restaurant and provide for the production of a large range of preserves. 

Almonds & Hazelnuts Producing.