ABOUT THE FOOD
The Skip Garden Kitchen serves seasonal food using produce from the garden with young people involved in creating the menu, cooking and serving the food.
We add a measure of creativity and a pinch of unusual combinations to local organic vegetables that are prepared with care and allowed to speak for themselves.
The Skip Garden Kitchen is open from Tuesday to Saturday, 10am-4pm, serving homemade scones, cakes, teas and coffees, and lunches from 12-2pm. Read all about the concept here from our Head Chef, Andrew Isherwood.