Cornwall’s Whalesborough Resort & Spa has embarked on a new venture to cultivate a market garden, aiming to deliver fresh, organic produce directly to its on-site restaurant.
The initiative marks a significant step in the resort’s commitment to sustainability and field-to-fork dining, enhancing the guest experience with homegrown fruits and vegetables.
The Whalesborough Resort in Bude has successfully assumed control of the Neetfield Market Garden. This move aligns with its strategy to supply its dining facilities with seasonal produce.
Rosie and Tom Barclay, the previous holders of the garden lease, transferred the rights to the resort, facilitating the resort’s sustainable development goals.
The adoption of the market garden integrates the resort’s commitment to environmentally friendly practices. By opting for a no-dig method, machinery, fertilisers, and chemicals are avoided.
Instead, green manures and cover crops are utilised to maintain soil health. This method not only preserves the environment but also boosts the nutritional value of the produce.
Excess produce from the market garden will not go to waste, as it will be allocated to local food banks.
This initiative ensures a dual purpose, supporting both the culinary needs of the resort and community welfare.
The resort’s livestock, including alpacas, pigs, chickens, and goats, will also benefit from the surplus produce.
Having handed over the garden, the Barclays are set to embark on a new project within Cornwall.
Their new venture will continue to cater to well-established clients, including Outlaw’s Fish Kitchen.
This transition represents a positive shift in focus for the couple, allowing them to explore new business horizons.
With the market garden’s produce, guests can enjoy meals at The Weir restaurant featuring ingredients grown on-site.
This integration enhances the resort’s reputation for quality and self-sustained dining options.
The initiative also includes the supply of honey, herbs, and additional natural products, elevating the guest experience.
Incorporated into the Landal GreenParks UK collection, Whalesborough is situated in a scenic 450-acre coastal area, offering numerous holiday accommodations.
Facilities such as a restaurant, spa, gym, and swimming pools are complemented by the sustainable addition of the market garden.
The resort is poised to attract environmentally conscious visitors with its eco-friendly initiatives.
Ben Nolan-Stone, managing director of Whalesborough, highlighted the strategic advantage of reintegrating the market garden.
He articulated the enhancement it brings to their field-to-fork philosophy, marking a significant milestone in their sustainability journey.
The integration of the market garden at Whalesborough Resort reflects a broader commitment to sustainability and community engagement.
This initiative not only enriches the resort’s offerings but also strengthens its role within the local community.
