Set within 67-acres of grounds The Samling kitchen garden forms the basis of the hotel’s food philosophy.
The kitchen garden is run by Bjorn Abraham who uses progressive growing techniques to create fresh daily produce that provides the core ingredients for our dish development. Our seed exchange project is the cornerstone of our ingredient philosophy. We exchange seeds with the best restaurants in the world and grow them in our native Lake District environment. This ensures that we use the best ingredients possible, nurtured by our own development team.
We have our own chickens and quails which supply the restaurant with fresh eggs daily as well as three very special mangalitsa pigs.