Lime Wood x Four Acre Farm

Lime Wood’s Chef Director, Luke Holder, brings an element of creativity to HH&Co’s kitchen, working closely with amazing local producers to narrow the distance between field and fork. Luke and his team create exciting menus that are led by the very best, seasonally available produce, from partnerships with growers such as Four Acre Farm who put a spotlight on the gluts of produce that are in abundance within a short period of time. Every Wednesday, Four Acre Farm’s grower, Kate, arrives at Lime Wood with an array of produce for HH&Co’s chefs to mull over and conjure up new dishes.

The team discusses menus after the delivery from the farm, meaning a hero ingredient, such as new season asparagus, could appear multiple times in different forms across the menu to really celebrate the produce when it is at its best. The produce from Four Acre Farm is not only used in the kitchen at HH&Co but also across the hotel and in Herb House Spa’s Raw & Cured.

Lime Wood and Four Acre Farm share the same aspirations, bringing a real sense of integrity around the produce, as well as a great consideration for the planet and soil, an area that often gets overlooked. With a focus on food that is grown for flavour rather than efficiency, Luke and his team react creatively to long lost varieties of fruit and vegetables that have been previously disregarded as they may not be commercially the most effective, and aim to reduce food waste in the process. Luke encourages his team of chefs to spend time on the farm, planting, harvesting and getting closer to the product, to cement the relationship between kitchens, farmers and gardeners. 

“Always be led by the produce – things that grow together go together!” Luke Holder, Chef Director.