News
At Chapel House Estate, we’re passionate about creating memorable experiences that connect our guests to the beautiful Kent countryside that surrounds us. Whether you’re joining us for a wedding celebration, a Sunday roast at number nine, or a night stay on the estate, we’re always looking for ways to bring the very best of the season to your table.
That’s why we’re excited to share the next step in our journey, our brand-new polytunnel and kitchen garden.
From Seed to Plate
Over the past few months, we’ve been carefully planning what to grow, focusing on ingredients that will be used throughout our restaurant menus and wedding feasts.
Inside the polytunnel, we’re cultivating:
Tomatoes
Cucumbers
Garlic
Aubergines
Salad leaves
Lemongrass
These crops thrive in the warm, protected environment of the polytunnel and will provide our chefs with a steady supply of fresh produce throughout the growing season.
Beyond the Polytunnel
The growing project extends well beyond the tunnel itself. Raised beds are being planted with:
Strawberries
Salad onions
Beetroot
Seasonal cut flowers
Alongside these, we’re growing:
Jerusalem artichokes
Runner beans
Rhubarb
Pumpkins and squash
Courgettes
Together, these crops will bring colour, flavour and seasonality to dishes throughout the year.
Supporting Number Nine
One of the most exciting aspects of the project is seeing the produce make its way directly into the kitchen at number nine.
Imagine enjoying a summer salad featuring freshly picked cucumber, salad leaves and beetroot harvested just metres from the restaurant. Or autumn dishes showcasing estate-grown squash, pumpkins and Jerusalem artichokes.
Even our garnishes and desserts will benefit, with strawberries, cut flowers and herbs helping our chefs create dishes that celebrate the changing seasons.
Growing Beautiful Flowers Too
Not everything we’re growing is destined for the kitchen. The addition of seasonal cut flowers will provide beautiful blooms for displays around the estate and may even feature in restaurant styling throughout the year. It’s another way we’re bringing the beauty of the gardens into the experiences our guests enjoy.
Sustainability at the Heart of the Estate
Growing more produce on-site allows us to reduce food miles, minimise packaging and make better use of the land around us. It’s a small but important step towards a more sustainable future, while also ensuring exceptional freshness and quality in the ingredients we serve.
As the seasons progress, we’ll continue to learn, experiment and expand what we can grow. This first year is about establishing strong foundations and discovering what thrives best in our unique corner of Kent.
Follow Our Growing Journey
From the first strawberries of summer to autumn pumpkins and winter harvests, we’ll be sharing updates from the polytunnel and kitchen garden throughout the year. The project reflects everything we love about Chapel House Estate, a connection to the land, a commitment to quality, and creating unforgettable experiences rooted in the seasons.
The seeds have been planted. Now we can’t wait to watch it grow.
