The “Kitchen ” Garden, recently established and located at the entrance amongst 100 acres is a result of a symbiotic relationship between Executive Head Chef, Daniel Willimont and Head Gardener, Alex Lavarde. Following the original idea of Constance Aldridge (owner of Mount Falcon 1932- 2000) that food should never have to travel……Alex grows unusual vegetables and micro herbs to accompany Daniel’s dishes which are served to our guests throughout the year. Whilst striving towards our organic certification, Alex has also concentrated on planting herbaceous perennials, herbs, fruit trees and fruit bushes to provide Mount Falcon’s bees with ample nectar and to assist with the all-too-important pollination process.