In the latest instalment of our In the Kitchen Garden series, we head to THE PIG-at Combe: a beautiful Elizabethan hotel tucked inside Devon’s lush Otter Valley. Just a few miles inland from the coast, it’s surrounded by rolling hills, sea air, and three productive walled kitchen gardens, which sit at the heart of everything the hotel does.

In this episode, Head Kitchen Gardener, Peter, takes us through the rhythms of a working garden that supplies three services a day. From climbing cucumbers to flowering kale, nothing here is grown without purpose; and nothing goes to waste. He shares the thinking behind their four-plot crop rotation system, the importance of nitrogen-fixing legumes, and the clever ways they keep the garden productive even during the hungry gap between seasons. Sustainability is woven into every decision, from planting to harvest. Even old sinks and bathtubs are repurposed as herb planters, and any fruit not quite perfect for the plate ends up in syrups, vinegars or infusions behind the bar.

With a commitment to sourcing within 25 miles and using every part of what they grow, this is a working garden shaped by purpose, practicality and care.

Watch our short film to find out how Peter and his team turn a philosophy of local, seasonal, and sustainable into something lived every day: where the garden not only feeds the kitchen, but shapes the way the whole hotel connects with the land that surrounds it.