This is the maker who brings the roots to Peel’s restaurant: Gardener Stephen Gifford on the July legacy

Stephen has ben working his green fingered magic in the Manor’s Walled Garden yet again, and whilst the time is ripe, we thought it only right to share with you his notes on the roots that he’s been growing for the Peel’s Restaurant kitchen. These are his gardener’s notes: 

Towards the beginning of July we had our first batch of Kohl Rabi, both purple and white. This tumbled its way straight onto the menu, served with smoked eel and samphire.

The red and white onions have been doing well, paired by Rob with turbot, lentils and coriander and also the fat rippled wagyu beef, egg and brioche. But I also believe the small red ones are very good for preserved and pickling.

The little gem lettuce is a real favourite amongst the chefs, we’ve had about 200 this month and it sits well with Rob’s lamb, peas and marjoram dish.

Elsewhere the chefs pluck the fennel bulbs when they’re quite mini and when the Swiss chard bolts it will produce a beautifully succulent stem. The radishes are wonderful when fresh and not woody like the more usual ‘French Breakfast’ variety. Instead I’ve found two varieties called Yellow Moon and Red Candle that the chefs prefer. It’s a time for yellow podded sugar peas and broad beans, both of which the chefs love for their pods and edible flowers.

In mid-July we had our first early ‘new’ potatoes in a really good size and quality whilst the French runner beans are flowering and almost ready to pod.

I am really looking forward to the lovely old greenhouse being restored, and have raised many tomato plants, aubergines, sweet peppers and also something called a cucamelon to show it off once it is up and running hopefully later this year.

But July is, really, a time for fruit. We’re not there with the soft fruit yet, but have some nice loganberries and a Tayberry on the South West walls of the Walled Garden. The red gooseberry bush and blackberry bushes are doing well, whilst the red-currents are just coming on and turning red.

Tips: Take your summer berries and try them out in Rob Palmer’s sweet-tart.