The Annandale has a small but productive south facing kitchen garden. In line with our environmental policy kitchen waste is recycled through our compost bins. As a result over the years we have grown some impressive fruits and vegetable. Among our success stories are our rhubarb, gooseberries, redcurrants, pears and of course herbs such as mint, rosemary and thyme.
We are very proud that we have never had to buy produce such as rhubarb as it is all home grown.
The greenhouse is used to bring on the summer plantings whether they be flowers for the hanging baskets or courgette seedlings for the veg patch. One of its most important functions is the production of French tarragon. This herb with its aniseed flavour is a building block of Classical French cooking. The demand from the hotel kitchen is insatiable.