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They say true Spring doesn’t arrive until the Equinox later in the month, but Dairy Flat Farm is already seeing the signs in the productive vegetable, herb & flower gardens, the orchard and the surrounding hedgerows.
The team harvest 3-4 times per week for the chefs. Amongst the beautiful baskets and crates this month we spotted Calendula flowers and Hamburg Parsley, also known as Turnip Rooted Parsley.
Calendula has wonderful anti-inflammatory properties and can assist specifically with circulatory and lymphatic systems. The Spa were keen to get their hands on these beautiful flowers but we’ve heard the kitchen got in first!
What else is being picked for the Lake House Kitchen:
Chinotto | Orange | Wasabi Cress | Tatsoi | Shiso | Red Vein Sorrel | Red Mustard | Lemon Balm | Chervil | Calendula | Mixed edible flowers | Upland Cress | Swiss Chard | Shungiku | Sheep Sorrel | Red Flame Mizuna | Green Mizuna | Red Russian Kale | Fennel | Bronze Fennel | Rhubarb | Oca | Baby Leek | Jerusalem Artichoke | Chinese Artichoke | Wombok | Rainbow Chard | Cavelo Nero | Bok Choy | Bay | Oregano | Mint | Rosemary | Sage | Thyme and more…
For further information or to book your stay and dining experience at Dairy Flat Farm or Lake House, click here.
For more details, view the lodge website or contact the lodge directly below.