Open kitchen

The quince tree in our kitchen garden is bursting with plump fruit ready to be cooked! Join our cooks to prepare delicious quince jelly, or step into the kitchen to watch them in action and receive a small jar of jelly to enjoy. 

Cucurbits never cease to amaze! Explore the flavours and textures of these autumn vegetables. Head to the kitchen to cook up specialities made with squash presented in our vegetable garden. Everyone will leave with a gourmet gift.

An essential accompaniment to Japanese cuisine, tsukemonos are winter vegetables – turnips, carrots, radishes, parsnips, daikon – macerated in salt and vinegar, sometimes lacto-fermented. Crunchy, colourful, salty and tangy, they stimulate the appetite, improve digestion and can be stored in jars. Come and learn how to make them, watch them being prepared in the kitchen, and then take your own little jar home with you!