The Summer air has closed the hungry gap at Tankardstown House.
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Apple and pear blossoms are signaling the warming air and soil.
We are busy in the garden keeping an eye on our growing seedlings and harvesting our wholesome stock of courgettes, rhubbarb, artichokes, lettuce, spring onions, beans, radishes and beetroots.
The summer breeze has finally brought with it some summer berries.
Our raspberries, blueberries, gooseberries and strawberries are all finally beginning to ripen.
Our first batch of strawberries are RED(y)!
Just in time for Head Chef Rob to use them in his very popular "Strawberries in a Field" dessert in Brabazon Restaurant.
Meanwhile we are preparing our Garden from tip to toe for our upcoming Garden Open Day!
On this day we open our gates to the public to explore all of our walled gardens the home to all the vegetables, fruits and herbs that we use in our dishes and our pleasure gardens.
Strawberries in a Field Dessert from Brabazon Restaurant.
Concorde Pear in the walled garden.
Tankardstown Chef picking Rhubarb in the Walled Garden.
Polytunnel at Tankardstown House.
Artichoke fresh from walled garden at Tankardstown House.
Picking beetroot from walled garden.
Apples blossoming in the walled garden.