We are delighted to be visiting the Salutation garden in Sandwich, Kent, where the innovative Steve Edney is Head Gardener. The Salutation is a four acre walled garden designed by Edwin Lutyens at the beginning of the 20th century, divided into a series of symmetrical rooms, each with a different purpose but with a unifying theme.
It was Steve’s passion and determination that saved the garden after it was completely flooded in 2013. He will give our group a walk and tour of the garden where there are wonderful surprises around every corner, particularly highlighting his passion for dahlias.
For those of you who went to the 2019 Chelsea and Hampton Court shows, Steve’s contributions were memorable and original. His innovative Seed Sensation display won a Gold medal at Chelsea – the display of dried seed heads pointing to the value seeds bring to the garden long after the show of spring and summer has past.Steve also won Gold at Hampton Court with a jungle-like display of exotics.
On our way to the Salutation garden, we have a special treat in store – a visit to ‘Sweetbriar’, Steve Edney and his partner Louise Dowle’s private garden. Here we’ll see a real plantsman’s collection of rare hardy and tender exotics. The garden is wildlife friendly and chemical-free, it has three small ponds and an eco grass drive. Louse will welcome us with tea and cake on arrival, and then walk and talk us through this exotic oasis.
The Salutation is now an award winning hotel and restaurant, so to end this fabulous day we have organised a private ‘Garden House’ supper. See sample menu below (final menu TBC).
Timetable for the day:
This trip is limited to 18 participants so do book soon.
Cost: £140 per person includes picnic lunch en route, and supper at the Salutation garden.
Date: Thursday 3 October 2019 – 11.30am start, arriving home approx 10.30pm
Venue: The Garden House, 5 Warleigh Road, Brighton BN1 4NT
Sample Menu (vegetarian menu also available):
Confit of salmon, Asian spiced lentils, marinated artichokes & quail egg
Tian of fresh local crab, avocado, tomato and spring onion with crème fraiche and caviar
Butternut squash, Parmesan and poached quail’s egg scented with truffle oil
Slow cooked shoulder of lamb, new potatoes crushed with black olives, pimiento puree & aubergine
Deep fried hake in a crispy beer batter served with duck fat chips, sauces Tartare and Hollandaise
Butternut & Stilton Dauphinoise, Hollandaise sauce & tender stem broccoli
Panna Cotta – tonka bean in set cream with kumquats, pistachio sponge and expresso granite
Tiramisu – mascarpone with Amaretto, cocoa nib biscuit, coffee sponge and expresso granite
Torte – white chocolate mousse with raspberry jelly set on a citrus sponge