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โThis is a really exciting project as it brings elements of rural and urban together in a small space like a hotel gardenโ.
The garden has a raised bed with a bumper crop of Anyas, Jersey Royals and Nicolas, but theย tomatoes are still green due to a lack of sun this year and the peas, runner beans and cabbages have done really well according to the team at the Pery No1.
All the crops are grown organically and the waste from the kitchen is composted in the gardens own composter. There has been a great response from diners when they get a steak sandwich with rocket that weโve just picked from our own plotโ, says chef Alan Burns. โFor itโs first year the project has been a great success, and a learning experienceโ.