As of summer 2008 our gardens are now certified FULLY ORGANIC!
Walking up to the hotel from the jetty you will see our own Hotel garden, a vital source of fresh vegetables.
To grow produce successfully here requires an understanding of the quirks of food growing on the Scottish west coast! The garden has to contend with a short intense growing season, the variable weather conditions, the need to shelter delicate plants, the irrigation needs of the light sandy soil and so on.
The advantages are that the soil, being light and free-draining, is a dream to work with, and the annual application of seaweed, so plentifully available, maintains a rich natural fertility. The current gardeners bring with them considerable experience of permaculture together with expertise on shelter belts, microclimates and labour-saving techniques.
The garden produces lettuce and salad leaves, herbs, flowers for tables and staples like carrots and onions, which are grown and used in abundance. Other vegetables grown include broccoli, cauliflower, courgettes and leeks, cabbages and broad beans. Contemporary cuisine makes lavish use of peppers, aubergines, olives and tomatoes which a Scottish island garden can’t supply in great quantities, but we’re working on it! Our considerable success this year was rewarded by the winning of prizes at the Bunessan Agricultural Show.
