Summer is approaching, the air is warm and the leaves have turned green. Our Flavour Garden is no different. Over the past year we have made some exciting additions to our garden to continue to make this fluorescent space, a living and breathing space to source our ingredients.
New Additions:
We have planted a glorious Olive Tree in the centre of the garden, which will be utilised to source fresh and delicious Olives from, which we will be able to use across our fragrant dishes from our ‘Nicoise Salads’ to our ‘Spaghetti alla Puttanesca’. Being able to source these Olives locally reduces our need to outsource these ingredients from supplies. Olives are typically grown in Mediterranean countries.
Another new member of our garden is our flourishing Fig Tree, which has already started to blossom and produce succulent and sweet figs. We include Figs in a variety of our handmade baked treats in our dining venues. Not only do they taste incredible but sourcing them directly enforces the University-wide ethos of committing to sustainability and using local produce.
Donations:
We have also welcomed the donation of Cherry Vine Tomato Plants which as we all know is a staple in many dishes. Whether it’s being included in our Arrabbiata pasta sauce or our famous paella this is an exciting feature which will not only go into our dishes but will also keep our flavour garden bright and colourful.
Continuing Efforts:
Approaching the warmer seasons, it’s important to realise although the fruits of our labour are starting to flourish, we should also be looking ahead to the forthcoming seasons in which we can plant items grow better during those seasons. For example, parsley, sage and thyme generally grow better in these months, so it’s important to keep a tab on what would grow best and when.
With so many bright ideas and projects ahead, one thing that will facilitate this ever growing journey is the expansion of our garden. We will be extending the flavour garden a further 5 feet wide, which will ensure more room for growth of fresh and sustainable ingredients.
Moving Forward
The work on the flavour garden doesn’t stop here. With the expansion of the garden, and working closely with our executive head chefs and grounds team, 2026 has a list of exciting addition and components within the flavour garden. These will keep add to the value of what the University of Reading is all about… sustainability and making the best of our green campus.
To find out more regarding sustainable food, you can read our Sustainable Food Policy as well as check out the University of Reading Hospitality website!
