Food that appears beautifully on your plate at The Crown is sourced from just down the road at our own kitchen garden at Nedging Hall. We believe it's crucial for you, our chefs, and our team to know where their food comes from. By growing much of our own produce, we can ensure the quality of our menus while limiting our environmental impact, and something we pride ourselves on. Due to the close proximity of our garden and kitchen, we can reduce carbon emissions and have no need for preservatives as the ripe produce is delivered fresh to The Crown’s door. We also make use of natural pesticides such as planting French marigolds to deter whiteflies. All these details create a self-sustaining model that benefits nature and those who dine with us. Much like the environment we aim to protect, we grow and learn each and every year.
Vikki Tolfrey has been a chef at The Crown for three years, overseeing the Estate-to-Plate ethos woven into Nedging Hall Estate’s core values. She explained how this process works behind the scenes and how it begins at the estate and ends on your plate.
At the start of the year, gardeners and chefs discuss the growing plan. They review what went well the previous year and where they can improve. This meeting is crucial as it allows the gardening team to know what to grow and gives the chefs an idea of what they will receive and when. Vikki noted how this has strengthened her relationship and communication with head gardener Miles, ensuring a smoother exchange between the gardening team and the chefs.
Following the plan, fruit and vegetables begin to be grown in the NH gardens. From pak choi to pears and plums, the variety is extensive, meaning the menu has never been constrained. Fruits are turned into jam that is then served alongside The Crown’s afternoon tea with freshly made scones and sandwiches. Currently, in July to August, green vegetables are growing in abundance, including cucumbers, green beans, and courgettes. The cucumbers will be pickled to be used in burgers that will last the rest of the year. The kitchen limits as much waste as possible, and the seasonal menu aids this effort.
The Crown’s menu is ever-changing, giving chefs the opportunity to keep food fresh and exciting while also providing guests with a wide range of options. Vikki shared how the chefs experiment to create new dishes, combining the knowledge of both young and senior chefs, stating they are “influenced by everything!” This approach allows The Crown to serve fabulous dishes found nowhere else and making it difficult for anyone to settle on a favorite dish.
We try to use Nedging Hall Estate produce wherever we can; however, in areas where we can't, we make sure we use local suppliers. We have been loyal buyers of M & M Butchers, Stowupland, for 20 years, as their meat is always high quality. Autumn is on the horizon, meaning the Wild Game Dinner will soon be open to all. While much of our venison is provided by the Estate’s owner, Charlie Buckle, the rest is sourced from Fur & Feather, Wattisham.
The final product is what comes out of the kitchen doors and is placed on the table to be enjoyed. All you have to do is come to The Crown to experience it all.
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