At Forest Side, the way we cook begins outside. Fresh produce underpins everything Head Chef Paul Leonard and the kitchen team create, guided by seasonality, availability, and careful judgement.
The kitchen garden sits within the grounds, restored after many years of neglect and now flourishing once again. It has long been part of life at Forest Side (In September 1858 the Westmorland Gazette reported on the ‘great success in rearing wall fruit’ achieved by the Forest Side gardener, Mr. Roberts!) a place where fruit, vegetables, and herbs have been grown for generations, shaped by the same patience and attention that defines the house today.
Planted and tended throughout the year, the garden supplies a significant proportion of what is cooked in the kitchen, with produce picked fresh and used at its best. Everything is grown with care and restraint, using natural methods that respect the land and the rhythm of the seasons.
Alongside the main garden, the greenhouse and surrounding grounds provide herbs, micro leaves, and forageable plants that find their way into dishes and drinks across the house. It’s a way of working that feels natural rather than declared – close to the land, quietly practical, and deeply rooted in place.
