A Brief History

There is an often overlooked magic in wandering around a kitchen garden on a summer's day; when the tendrils of beans wind their way up stakes, tomato plants are laden with jewel-toned fruits and the citrus scent of herbs wafts through the air. Whilst rose gardens are an instant showstopper and flower beds burst with activity, there is a more subtle beauty to a kitchen garden, a natural harmony taking place between beauty and function.

Kitchen gardens started with a steely purpose, relied on by monasteries to grow food and herbs for medicine and built with efficiency and productivity in protected walled gardens. Eventually, a kitchen garden became a staple in every grand English manor house, with a more ornamental style influenced by the french potager, in which fruit and vegetables are grown together; artichokes perched high on thorny spears amongst neat rows of climbing sweet peas and Mr McGregor-esque cabbages. These weren't merely functional spaces but works of art, with geometric layouts, topiary hedges, and pleached fruit trees creating beauty alongside bounty. The war came and once again the kitchen garden became something more functional, providing food and community to the masses whilst encouraging gardens and public spaces to be transformed into vegetable gardens, bringing a sense of achievement and support to the local communities as they worked together. 

Today's kitchen garden revival combines these practical beginnings with a newer understanding of sustainable growing, utilising a no-dig approach to and the simple pleasure of connecting with our food from seed to table.

THE BEAUTY IN PRODUCTIVITY

Much like a freshly organised bookshelf or a deep spring clean, there is a harmony between beauty and function in a kitchen garden, where every plant serves a purpose yet the overall effect is one of beauty. Each season offers its own rewards; Spring’s tender seedlings promising what’s to come, Summer’s bounty spilling gloriously over the path, Autumn’s deep colours offering a harvest of squashes and fruit, and finally Winter, as the beds are cleared and the bones of the garden are revealed. It is impossible to visit a kitchen garden without leaving feeling energised with productivity and ideas about the growing year to come. Each garden has its own flair; observe how gardeners manage succession planting, prioritise regenerative growth or honour tradition with a cottage style. These gardens tell stories - of seasons, tradition and the satisfaction of working with nature.

COTSWOLDS KITCHEN GARDENS TO VISIT THIS SUMMER

Berkeley Castle Kitchen Garden With their farm-to-table approach, visitors can dine within the crumbling walls of the historic Kitchen Garden, enjoy food cooked directly from the garden itself. With a focus on fruit trees and fragrant herbs, The Kitchen Gardens is revitalising traditional planting schemes.

Cerney House Gardens also focuses on a traditional approach, its romantic borders spilling over with colours and scent. The beds are structured and productive, with satisfying rows of organic vegetables.

Hidcote Manor’s kitchen garden was originally used as allotments by local villagers, and then to grow produce during World War II. Although ornamental, under the beautiful design of Lawrence Johnston the garden is wonderfully productive as it integrates decorative planting within its kitchen garden.

Family-friendly Roots and Seeds has just opened its second location at Gloucester Docks, following the success of its Cirencester cafe. With a sustainably-minded kitchen garden located in the Bathurst family’s old dog kennels, the restaurant aims to serve dishes using 75% of produce from the kitchen garden.

Offering a unique perspective on kitchen gardening, Sezincote’s exotic architectural style contrasts beautifully with the traditional English country garden. See how the classic kitchen garden principles adapt to different settings while maintaining their character.

INSPIRATION TO TAKE HOME

Even if you don’t have space for your own kitchen garden, visiting these beautiful productive spaces provides a deeper appreciation for seasonal eating, understanding companion planting and how to incorporate beauty and productivity. The gardens also provide endless inspiration for cooking and entertaining. See how different herbs and vegetables are grown together to create new flavour combinations and visualise how they might replace flowers as table decorations.

Tips for Success:

• Choose your location wisely - The ideal kitchen garden receives at least six hours of sunlight daily and enjoys protection from strong winds. Proximity to both kitchen and water source makes daily tending easier. Don't worry if your space is limited – kitchen gardens can thrive in containers, raised beds, or even window boxes. The key is maximising whatever space you have available.

• Start with the Soil - Good soil is the foundation of any successful kitchen garden. Most vegetables prefer well-drained, fertile soil with plenty of organic matter. Begin by improving what you have rather than fighting against it. Add compost, well-rotted manure, or leaf mould to heavy clay soils to improve drainage.

• Plan for Succession and Seasons - Unlike ornamental gardens that peak once per year, kitchen gardens should provide continuous harvests across multiple seasons. Plan successions of quick-growing crops like lettuce, radishes and beans to ensure constant supply. Combine fast-maturing vegetables with slower-growing permanent plantings like asparagus, rhubarb, and fruit trees.

• Embrace Companion Planting - Traditional cottage garden wisdom about plant partnerships often proves scientifically sound. Basil grown near tomatoes may improve their flavour while deterring pests. Marigolds throughout vegetable beds help control harmful insects while adding cheerful colour. Nasturtiums serve as both edible flowers and pest traps, protecting more vulnerable crops.

• Choose The Right Varieties - Select vegetables and herbs that suit both your growing conditions and your cooking style. There's little point growing huge quantities of vegetables your family doesn't enjoy eating. Focus on expensive shop-bought items that taste dramatically better when home-grown – salad leaves, herbs, soft fruits, and specialty vegetables that come with a premium.

• Maintain Year-Round Interest - Plan for four-season productivity by including winter vegetables like leeks, Brussels sprouts, and hardy greens. Cold frames and cloches extend the growing season considerably. Even in winter, evergreen herbs like rosemary, thyme, and sage provide fresh flavours for seasonal cooking.

Creating a kitchen garden is as much about the process as the produce. Each season brings new challenges and discoveries – the perfect tomato variety for your microclimate, the herb combination that transforms simple dishes, the satisfaction of serving guests food you've grown yourself. Whether you're inspired by the grand walled gardens of Cotswolds estates or simply want fresh herbs outside your kitchen door, the principles remain the same: good soil, appropriate varieties, and the patience to let nature work her magic. In return, you'll discover that the best ingredients aren't found in shops but grown in the soil beneath your feet, seasoned with care, sun, and the incomparable satisfaction of eating what you've grown yourself.