This is just a small insight into our produce grown here in the 2 acre garden at The Silk House. We have what many say is the best private Japanese garden in Kent, that we open to the public for charity, but we also have a very busy kitchen garden with two greenhouses, cold frames, raised beds, potting shed and ample space. Lot's of restaurants claim to use local produce but in fact get it from wholesalers. Our idea of local is 100 yards from the kitchen. We grow 20 or so herbs, salads, tomatoes, apples, legumes, limes, beetroot, carrots, cucumbers, squashes, celeriac, potatoes, peas, beans, courgettes, rhubarb, quince, mushrooms, garlic, pine needles, lavender, sweetcorn, peppers, chillies, aubergines, bay, raspberries, kohlrabi, strawberries, Swiss chard, marrow, broccoli, brassicas, sprouts, cabbages, edible flowers, onions, shallots, leeks, parsnips, fennel, celeriac, chicory, broccoli, purple sprouting, cauliflower and we get plums, pears, damsons and cider apples from the adjacent orchard. We have several bee hives and make the honey we use. Asparagus is a struggle on our plot but we have a neighbour who supplies us from some excellent old beds. The plan is to add gooseberries and redcurrants soon. We don't grow artichokes as they spread like a weed (worse than mint), but a regular customer nearby supplies us! We make cider and vinegar. We even grow flowers for table decorations. We're the real deal when it comes to sustainability: home composting, no pesticides, no chemicals, no waste, organic. It does not get fresher or more seasonal than this.