Homestead Kitchen Expands Organic Kitchen Garden and Champions Green Tourism in the North York Moors

Homestead Kitchen Expands Organic Kitchen Garden and Champions Green Tourism in the North York Moors
Goathland, North Yorkshire — Homestead Kitchen, the much-loved rural restaurant rooted in seasonal, locally sourced cooking, is proud to announce a major expansion of its kitchen garden alongside new sustainability initiatives that highlights their commitment to green tourism in the North York Moors.
The restaurant has taken on an additional five-acre field dedicated to growing organic vegetables, significantly increasing the volume and variety of produce cultivated on-site. This expansion will not only supply the restaurant’s evolving seasonal menu but also support the wider community with locally grown, organic food. The space will also be used for growing flowers which will be used in the restaurant, and all being well, surplus available for other locals and businesses to purchase.
“Our ethos has always been about celebrating and working in harmony with the land around us,” said Peter Neville (chef patron). “This expansion allows us to deepen that commitment—growing more of our own food, reducing food miles, and creating something that benefits both our guests and the local community.”
Homestead Kitchen is also proud to be part of the North York Moors Sustainability Pilot Project, a collective of forward-thinking businesses committed to making more sustainable choices and reducing environmental impact across the region. The project, which has been funded by VisitBritain/VisitEngland and the North York Moors NPA, has given the businesses involved the opportunity to have in person audits from an independent organisation, Green Destinations, using this as a framework, there have then been training sessions and information to support the progress. Cecily Fearnley said “It has been so helpful to have a support network to share our progress with, and not only that, but look at collaborations and ways to work with other local businesses in the area. In a world that feels challenging, there is so much to be gained from working together for the same shared goals.”
As part of this initiative, the restaurant has received a small grant from NYMNPA to support improvements to its water management systems.
The funding will be used to enhance rainwater harvesting across the site, including the installation of solar-powered pumps and efficient sprinkler systems to irrigate the expanded garden. These measures will reduce reliance on mains water and ensure a more resilient, environmentally responsible growing system.
Looking ahead, Homestead Kitchen has ambitious plans to further develop the site into a destination for immersive, sustainable experiences. This autumn, the team hopes to begin creating an outdoor venue space within the gardens, designed to host workshops, private events, and seasonal gatherings that connect people more deeply with food, nature, and sustainable living.
A further grant application is planned for the summer, which the team hopes will help bring this vision to life.
By combining regenerative growing practices, low-impact infrastructure, and meaningful visitor experiences, Homestead Kitchen aims to contribute to a growing movement of green tourism in the North York Moors—offering guests not just a meal, but a deeper understanding of the landscape and how to care for it.
“Green tourism is about more than where you stay or eat—it’s about how those experiences support the environment and the community,” added Cecily Fearnley (co owner). “We want to be part of a future where hospitality plays a positive role in shaping that.”
Homestead Kitchen continues to build on its reputation as a destination for thoughtful, sustainable dining—where the journey from field to fork is as transparent as it is delicious.