Koo Yong is our co-founder Ben's home on the River Dart, where we've built a market garden ourselves over the last couple of years.
We do our best to work in a regenerative way — feeding food waste from the restaurant back into the soil. Alongside our veg patch and polytunnel, we've planted a whole bunch of apple, pear and stone fruit trees, established currant, gooseberry and tayberry bushes, and recently built our very own mushroom grow room for lion's mane and shiitake.
We also try to make the most of our lovely little patch of South Devon — by foraging in the woodland and utilising the established trees, bushes and wild herbs: rowan, plum, douglas fir, yarrow, bronze fennel and whatever else we can find.
When there's plenty, we preserve and ferment things for the larder. When it's leaner, the larder carries us through.
