We’re honoured to have been shortlisted for Restaurateur of the Year @nationalrestaurantawards 2026.
A huge thank you to all of our teams across our sites and in our Support Office for all your hard work and support in making this possible.
@publichousegroup , @canteen.310 and @ceceslondon .
Last week we started our second market garden at The Old Coal Yard in Gagingwell, with great support from our teams. Eight no-dig beds and pathways are now in place.
We begin with cardboard to block light and suppress grass, topped with 4 inches of compost to give crops a head start without competition. As it breaks down, it feeds the soil and adds carbon.
The beds are made using rich mushroom compost from the north of England, a mix of chicken manure and straw, perfect for the heavy-feeding crops to come.
60,000 bees arrived at the farm.
Six hives are settling in, starting at around 10,000 bees each.
By summer, that number will grow to nearly 70,000 per hive.
The start of our beekeeping season.
Garlic Planting
We start by separating the cloves from the bulb, setting aside the larger ones for the first planting, as they’ll produce bigger bulbs. The smaller cloves are planted separately and picked earlier for green garlic or shoots. Once planted, we cover the bed with straw or netting to keep weeds down and stop birds from pecking them out.
The Hart, Chiltern Street (@thehart_w1 ) is now open.
Located on the corner of Chiltern Street and Blandford Street, The Hart is a neighbourhood pub and dining room celebrating British farmers with real focus on bringing back the weekday pub lunch.
