The ethos behind The Park @ Slebech is the true taste of fresh food. Head chef David
Bleay is a champion of Slow Food in Wales and his menus are designed around the
fresh vegetables that he is able to pick in the kitchen garden each day.
At Slebech Park, the Kitchen Garden is a particular feature with its own micro climate
created by the terracing which is laid out to an 18th century Dutch concept.
The Kitchen Garden, which is built to a Dutch 17th century concept, is walled on
three sides but open to the water on the fourth to provide an extraordinary, almost
frost-free growing area for all types of vegetables and fruits including asparagus,
artichokes and figs.
Throughout the year our chefs are able to select vegetables for the Park @ Slebech
Restaurant and for events at just the right time. Each day is different. Every afternoon
the chefs go down to the Kitchen Garden to pick for dinner that night, ensuring
that the vegetables on your plate are as fresh and delicious as possible.
Our head gardener Bruce Wright uses traditional natural methods including compost
made from our own kitchen waste on the south facing banks running down to the estuary
where the majority of the vegetables are grown. Bruce and head chef David work closely
together to provide a wide variety of vegetables, leaves and herbs for the restaurant.