Walled Garden Update

Taybank growers Donald Macrae and Gabriella Bennett are now well into their third year growing delicious nature-friendly produce for our kitchen at the historic walled garden on Murthly Castle Estate.

August saw our most abundant harvests yet—275kg of nearly 50 varieties of herbs, flowers, fruits, and vegetables gathered in just one week.

We are now cropping from 1/3 acre of beautiful no-dig beds—double what we had last year, and we’re expanding rapidly this autumn in preparation for next year. As part of this growth, we’ve integrated flowering plants to naturally suppress weeds and enhance soil health. Our bees are loving the site and last year’s hive has expanded into three.

A diverse mix of grasses and herbs have been grown for our chickens to roam through and we’re also making worm compost using coffee grounds from the restaurant and vegetable waste from the garden.

We’ve introduced some lovely new varieties this year including estavana strawberries, muscade carrots, karma purple tomatoes and pink fir apple potatoes. Visit thetaybank.co.uk/food-drink to book a table and sample the creative dishes our kitchen team have come up with using these fresh additions!