the farm

farm food

EAT OUR CROP

In the right season, Lavandula's productive garden supplies the café with fruit, nuts, berries, olives and vegetables. Herbs and green leaves are picked daily. When there is surplus fruit the cafe staff make jams, pickles and chutneys, cordials and sauces.

The vegetable garden grows slowly, responding to spring's increased warmth.

In autumn we harvest the grapes and make our own wine.

Then we harvest the olives, pickle some varieties, and send the others off to be pressed for olive oil.

Slow food: it grows slowly in our cold climate, we pick it when we need it. We hope you'll take time to eat in a pleasant spot, savouring the flavours.

 

 

HARVESTING LAVENDER

Through January the lavender is cut and hung to dry, then we'll winnow the flowers and pop them in our renowned lavender scones, use them to flavour summer meats, or to make lavender cordial (try our lavender lemonade or a lavender champagne!)...