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OUR ALLOTMENT

Residing on a dairy farm just outside of Bath, our allotment grows some of the fruit and vegetables you find on your small plates at BBS.

When we first took on the allotment it was in need of some TLC. Family and friends pitched in to restore the allotment to its former glory and now, our Kitchen Gardener Ben has turned the patch into what it is today.

To name a few, we currently grow courgette, tomato, radish, jalapeño, peas, squash and rhubarb.

Going forward, we hope the allotment will help us be more eco-conscious and give us local access to more ingredients that are usually imported such as chillies, peppers and ginger.

Hand grown and harvested

Our very first harvest from the kitchen garden was a collection of courgette tromboncino (technically a squash). They were made into a jam and used across both savoury and sweet dishes.

Since then, we have had Chioggia Beetroot and Burpees Golden Beetroot become part of our pork chop, beetroot, red onion and Hungarian wax tip chilli dish.

Prelude corn has been topped with burnt lemon, mint, Lord of hundreds cheese and Costolluto Fiorentino and Tigerella tomatoes have created a delicious salsa to accompany a lobster dish.

OUR ALLOTMENT

Residing on a dairy farm just outside of Bath, our allotment grows some of the fruit and vegetables you find on your small plates at BBS.

When we first took on the allotment it was in need of some TLC. Family and friends pitched in to restore the allotment to its former glory and now, our Kitchen Gardener Ben has turned the patch into what it is today.

To name a few, we currently grow courgette, tomato, radish, jalapeño, peas, squash and rhubarb.

Going forward, we hope the allotment will help us be more eco-conscious and give us local access to more ingredients that are usually imported such as chillies, peppers and ginger.

Hand grown and harvested

Our very first harvest from the kitchen garden was a collection of courgette tromboncino (technically a squash). They were made into a jam and used across both savoury and sweet dishes.

Since then, we have had Chioggia Beetroot and Burpees Golden Beetroot become part of our pork chop, beetroot, red onion and Hungarian wax tip chilli dish.

Prelude corn has been topped with burnt lemon, mint, Lord of hundreds cheese and Costolluto Fiorentino and Tigerella tomatoes have created a delicious salsa to accompany a lobster dish.

Meet our Kitchen Gardener Ben

Intro to Ben and his horticultural training.

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Ben’s history with BBS - working in the kitchen previously.

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Meet our Kitchen Gardener Ben

Intro to Ben and his horticultural training.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed a rhoncus nunc.

Ben’s history with BBS - working in the kitchen previously.

Nam elementum magna a odio gravida, at ultrices est ultricies. Nullam nibh lacus, tempor quis velit quis, laoreet suscipit eros.

Plot to plate

"A quote from James on the impact of the allotment on his cooking and our food offering."


James Harris, Head Chef

Recent dishes

One line of text here about plates with allotment produce in them..

  • Name of dish

    What's in it and what's from the allotment.

  • Name of dish 2

    What's in it and what's from the allotment.

  • Name of dish 3

    What's in it and what's from the allotment.