A showcase of organic growing, country crafts and outdoor eating at the River Cottage Market Garden
An immersive walk-through experience not to be missed at RHS Hampton Court 2022, the River Cottage Market Garden was designed by Adam Crofts, head gardener at the East Devon cookery school, venue and kitchen gardens.
Focusing on the growing of organic vegetables, fruit trees, botanicals and wildflowers for pollinators, the RHS Hampton Court feature garden showcased country crafts, including beekeeping and willow weaving, as well as the pleasure of cooking and eating outdoors.
Exploring the principles of organic growing
Founded by Hugh Fearnley-Whittingstall, River Cottage’s commitment to the ethical and sustainable production of food aligns with the RHS Planet-Friendly Gardening
campaign to encourage everyone to make small steps that will make a global impact.
“I’m really looking forward to being back at RHS Hampton Court this summer, this time with our own market garden, a great collaboration with the RHS which celebrates the joy of growing (and eating!) your own food, and explores what we can all do in our gardens to help nature thrive alongside us.”
It’s this commitment that visitors were able to explore as they walked through the River Cottage Market Garden.
Organic growing techniques without the use of pesticides, a wide range of heritage fruit and vegetable varieties and companion planting all featured at the garden. No-dig gardening beds highlighted how the technique can help gardeners with carbon sequestration.
The garden also aimed to be humming with wildlife, as Hugh explained: “We are planting up part of the garden for pollinator-friendly flowers and perennials, and I’m excited that the garden will feature one of Matt Somerville’s ‘rocket hives’, which are now part of our natural approach to bee-keeping at River Cottage.”
Edible planting for ornamental gardens
At the heart of the design was a glasshouse, surrounded by raised beds and leading to an outdoor cooking area where designer Adam was on hand during the festival to talk about the garden and its organic principles. He’ll was joined by chefs demonstrating cooking techniques.
Hugh Fearnley-Whittingstall was also at the festival, both in the River Cottage garden and talking at the Market Theatre.