but it works, and it means we’re really connected to every part of what we’re doing.”
“On the days we’re open, I’m probably in the garden for about three hours, watering, sowing seeds, harvesting. I try to do one big pick a week for the restaurant - root veg, sturdier bits and then top up with herbs or flowers as needed. After that, I’m into the restaurant by midday, setting up, chatting with Mark about menus, answering phones, emails... and then front of house in the evening.
“Earlier in the week, when we’re closed, I’ll spend up to six hours in the garden and do the heavier jobs, moving compost, making raised beds. I try to save the less exhausting jobs for service days. Otherwise, I’d be compost-lugging and working till 11pm, which is not ideal!”
Charmaine is also an advocate for sustainability, she added: “Water saving is the best place to start. We’re getting some big water butts donated. You don’t need to spend lots of money, go to places like Facebook Marketplace or get old bins, even basic rainwater setups will do. It’s better for your plants than tap water, and it’s just smarter. Same with seeds, do seed swaps, save seeds.
"When you save seeds from your own garden, they become stronger and more resilient over time. It saves money, and you’re growing plants better suited to your climate. That kind of small-circle thinking is so powerful.”
Written by Abi Kinsella
