Written by: Lauren Edwards
2024
This spring, we revitalised our herb garden by planting new herbs and seeds for the season. Our goal was to grow fresh herbs for use in our kitchen, including mint for our popular Pimms. The clubhouse team is taking great care of the garden, and our home-grown mint, chives, and sage are thriving.
By cultivating our own herbs, we not only engage staff, members and visitors with our locally sourced produce but also reduce our carbon footprint and the packaging associated with food transportation. Harvesting herbs as needed also helps minimise waste and supports our commitment to a more sustainable supply chain.
