A full day growing with Mark Diacono & Lia Leendertz from River Cottage (September)

Saturday September 7th 10 am - 4.30 pm

A full day of all things food growing 

Mark and Lia are perhaps uniquely placed to share a day of ideas, practicalities and inspiration to help you create your own ultimate kitchen garden. Having led the garden team at River Cottage and established the ground breaking Otter Farm, Mark knows all there is to about the best of the familiar, the finest forgotten flavours and the most delicious unusual edibles, while Lia is a long standing allotmenter and gardener who has explored the breadth of kitchen gardens of all scales in all their diverse wonder.  Both will share their expertise in a day dedicated to flavour and beauty. They’ll help you choose what to grow, introduce you to some exciting plants with incredible flavours and share ideas from some of the many fabulous kitchen gardens around the country. There will be unfamiliar plants to see, different flavours to try and if you laugh in all the right places you might just get a garden cocktail taster or two. Whether you are a beginner, someone looking to take their garden to another level, whether you have acres or just a few square yards, this inspirational day is for you.

Four sessions

1 - Choosing What to Grow - Lia and Mark on how to choose what to grow - unbuyables, transformers, expensive crops, etc. 

2 - A Taste of the Unexpected - Mark on a selection of unusual plants eg sansho pepper, Carolina allspice, shiso, Asian pears, perennial kale, Scotch lovage, honeyberries, etc. Plenty to taste, smell, and a cocktail/taster 

3 - Fantastic Kitchen Gardens - examples to show what a kitchen garden can be - from Paul Barney designed rooftop forest garden in Reading to John Harris’ biodynamic walled garden in Cornwall to Chris Achilleos’ allotment in Tottenham.

4 - Questions

This 1 day course is relevant to small or large gardens.

On the day, you will enjoy a delicious, award-winning, home-grown HQ lunch cooked by our award winning Head Chef JB Dubois.