I was recently lucky enough to be invited to lunch at Pythouse Kitchen Garden near Tisbury in the south west of the county.

The ethos at Pythouse is simple but incredibly effective, all dishes are inspired and created by head chef Darren Broom using what is currently growing in the garden, accompanied by ethically produced ingredients, sourced from the wider community, and put together to make incredibly tasty and luxurious food to celebrate the seasons. The process couldn’t be simpler either; all the starters and sides on the menu are bought to your table, leaving your only choice being something ‘From the Fire’, your dessert and drink.

During my visit my selection was;

Starters

Red Carlin Pea Whip

Herb Baked Potato Bread, Pickles & Clotted Cream Butter

From the Fire

Slow Cooked Lamb Stuffed Cabbage, Lentils & Cavalo Nero Salsa Verde

From the Garden

Roast Hispi Cabbage, Cheese Sauce

Crushed Potatoes, Brown Butter, Smoked Leeks & Seaweed Emulsion

Roasted Cauliflower & Wild Garlic Yoghurt

Dessert  

Carrot Cake, Carrot Jam with Fennel Pollen Cream Cheese

I can honestly say that every item on the menu was truly delicious, with every flavour complimenting each other, and the freshness of the produce was clear. I paired my meal with a Gooseberry sparkling Sprigster. Sprigster is a new non-alcoholic aperitif and cocktail ingredient packed with botanicals and flavours from the kitchen garden, and has been developed and produced by Pythouse themselves. The drink has been developed to be mixed into cocktails, paired with mixers or enjoyed on its own. The flavours hope to distil an English Garden in a bottle and it goes a long way to achieving this.

The culinary experience is enhanced by your serene and stunning surroundings. The restaurant area is located in the conservatory on the back of the 18th century building looking out onto the walled garden, that even in the depths of Winter (I visited in February) looked stunning and full of life. The garden is free to roam around as you walk off your meal, so you can explore the ingredients that you have just consumed a moment ago. It doesn’t get much fresher! The Garden is the heart of Pythouse, and you can watch it evolve along with the seasons, just like the menu. You can read the monthly Tales from the Garden blog from the Head Gardener Annie Shutt, to see what’s growing and being done in the garden as the year progresses. An insight into the menu’s a produce that not many other restaurants can offer.

Lunch and dinner at Pythouse aren’t the only thing on offer. You can also stay in the grounds in luxury bell tents or shepherds hut, you can pick your own flowers from the garden, or even tie the knot!

Sustainability and use of ethically sourced products are at the core of Pythouse’s Ethos. Their main aim is to move away from food systems that damage the environment, whilst nurturing our garden, regenerating soil health and protecting native wildlife. They work with like-minded folk to require the other produce, focusing on the sustainable, regenerative and garden-focussed food.

The ‘From the Fire’ dishes are cooked over British charcoal from sustainably managed orchards & woodlands, helping to reduce the use of unsustainable energy. So not only, can you sit and enjoy your meal in stunning surroundings, but also in the knowledge that you are having a minimal effect on the environment. 

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