Colour and Comfort in Athelhampton's Historic Kitchen Garden

Harvest time at Athelhampton. In the historic kitchen garden, the beds are still brimming with life, beets, celeriac, kale, turnips, chard, leeks, carrots, and a large crop of pumpkins, all destined for our kitchen for the restaurant and Sunday carvery.

A variety of Pumpkins and Squash being harvest from the Kitchen Garden

The Tudor Martyn family of Athelhampton would have been very familiar with the season, though some of these vegetables might have been more familiar to them than others. While their cooks would have turned many of these roots and greens into hearty pottages and pies, much attention would have been devoted to preserving them so that they would last not just through the winter, but into the hungry gap as well.

Abundant vegetable beds promising hearty soups all winter long

Then, as now, the garden was the heart of the house, providing colour, comfort and sustenance as the year turns towards winter.

Athelhampton House, Gardens and Restaurant are open all year around.