The finishing touches are now being put in place to our newly restored Walled Kitchen Garden, to be relaunched in May.
Find out below all that this working garden will have to offer…
Constructed in 2017 and brought back to life in 2022, experience Rockliffe Hall's Walled Garden in full bloom this summer.
Walk amongst the beds, explore the growing houses, potting shed and experience first-hand interaction with our Gardening Team as they start to meticulously prepare organic produce used to service our award-winning kitchens and restaurants.
The team are currently putting the finishing touches to the garden including beds, pathways, a formal yew hedge and a centrepiece seating area providing our members and guests a tranquil place to enjoy the open air.
At the same time work continues as the team cultivate and prepare the beds for the delicious kitchen items ready for growing.
Once complete, fresh produce, herbs and vegetables will provide a fragrant aroma. The harvest will include tomatoes, red and white onions, chillies, cucumbers, green beans, garden peas, potatoes, garlic, rhubarb, thyme, bay and many more staple items to supply our chefs with seasonal inspiration in their kitchens.
Fruit Trees will line the east wall, from redcurrants, blackberries and gooseberries to apples, raspberries and plums. A cut flower section on the west wall will add to the all-important vibrant colour.
Rockliffe Hall is also pleased to be working with the EPICH community volunteer group, based in the local village of Hurworth. We now have 10 working beehives on our site to provide the very best environment for our little friends to produce our very own Rockliffe honey.
To sample our garden to plate dishes, experience one of our three restaurants, the 3AA Rosette Orangery, the relaxed Clubhouse and the nutritious and tasty Nu Sana, located above the Spa.
James Close, Chef Patron of 2 Michelin Star Raby Hunt is joining Rockliffe Hall as Culinary Director
Read all about the brand new menu for our flagship restaurant, The Orangery by Paul Nicholson.
Our ethos is to use the very best seasonal produce, while championing sustainability and many of the dishes use ingredients grown in the walled kitchen gardens or foraged within the estate.
Read all about our annual Northern Golf Masters competition that took place this September, as we discuss the events of the day and speak to our winner Adam Rochester.