Bells at Killcare Kitchen Garden

In our restaurant, the seasonal menu offerings are designed using large amounts of house-made, home-grown, organic and local produce from our gardens and local suppliers. The hotel grounds feature two lush edible gardens, which are harvested daily, forming the basis of much of the menu. Our Horticulturist, Megan Jackson, and house chefs, are continuously planting new, seasonal seedlings and hand picking produce to use that very day. In addition to the onsite kitchen gardens, we have approximately 30 chickens that keep the kitchen well supplied with fresh eggs. We are dedicated to growing our own produce and sourcing as much local produce as we can, to ensure quality and seasonality are achieved.