As demand for locally sourced, good quality, and natural ingredients rises, Dorset’s ‘Sculpture by the Lakes’ develop a zero-mile and highly sustainably sourced menu.

One of the UK’s eight accredited botanic gardens, the ‘Sculpture by the Lakes’ on-site kitchen garden already contains 90% of the garden’s own produce.

The two chefs, George Carter and Mark Ramsden have teamed up with the on-site gardening team to ensure the next harvest is as abundant as possible.

“Having most of our produce locally sourced isn’t just important in terms of reliability for supply: it’s all about the flavour, having it so close. The sugars change in the vegetables when it sits in transit, whereas here it can be cut and on a plate in the hour.” Says chef Mark Ramsden.

Having adopted a very adaptable approach which will change according to the garden’s yield, Carter says, “We don’t keep any fresh produce in the fridge – what’s the point when it can be cut and brought to the kitchen that morning?”

Next year visitors will be able to enjoy aubergines, red peppers, yellow and green beans, even more heritage tomatoes, heritage carrots, berries, as well as Japanese and Crown Prince squash.