Ripon Workhouse Museum’s kitchen garden is tended by volunteers using Victorian methods. This historic style of horticulture creates a wide variety of rare heritage produce, such as Dog’s Snout apples and Fat Lazy Blond Lettuce.
This summer, a collaboration with Ripon chef Matthew Lockwood of Lockwoods Restaurant, will see these fabulous varieties back on the menu.
A Workhouse Garden Dinner Party is being staged within the beautiful kitchen garden this Saturday August 16… and we are all invited.
The outdoor supper will feature a three-course platter- style menu, which will showcase the best of the seasonal produce freshly picked from the garden.
The evening, which will start with drinks at 6pm, costs £35 per person (you can bring your own drinks). Bookings for this special event are through Lockwoods Restaurant, tel: 01765 607555 and there’s no need to worry about rain as the dinner will be undercover if the weather is inclement.
Matthew Lockwood says: “Expect a menu which will delight the tastebuds with a summer feast of fine, fresh, healthy and wholesome local heritage fruit, herbs and vegetables. This exciting collaboration allows us to demonstrate different ways of using heirloom vegetables to create contemporary seasonal cuisine.”
The workhouse garden was established in the 1850s and was aimed at making the workhouse self-sufficient. It still grows many old Victorian varieties such as British Queen potatoes, a heritage variety first listed in 1894. They are oval with white skin and flesh, and are packed with taste. Other heritage varieties include Crimson Flowered Broad Beans (1771); Snowball Turnips (1826); Fat Lazy Blond (1856); Little Gem (1880), and Blonde de Paris (1751) Lettuce; Bulls Blood Beetroot (pre 1900) and Oxheart (1882).
The Ripon Workhouse Museum and Kitchen Garden are open between 11am-4pm daily until November 30 www.riponmuseums.co.uk
For more info about Lockwoods Restaurant visit www.lockwoodsrestaurant.co.uk