How to design an edible garden
Over recent years, I’ve had the immense privilege of working with Raymond Blanc in his gardens at Le Manoir aux Quat’Saisons in Oxfordshire. Raymond’s passion for plants and their uses is infectious – he’s curious. I value curiosity too but in today’s world we can be more risk‑averse and that dampens our willingness to try new things in the kitchen garden. This is why learning how to design an edible garden has become so important – it encourages creativity, resilience and a deeper connection with nature.