This newly created position is funded by the venue’s hospitality and catering partner, Sodexo Prestige Venues & Events.
Paul Mitchell, catering services director, Sodexo Prestige Venues & Events, said: “We’re delighted to support the Edible Garden and champion sustainably grown produce. People today care more than ever about the origins of their food with access to fresh, seasonal produce front of mind for many foodies and consumers.
“The added benefit of the project is that it allows us to integrate more closely with the Garden and ensure that dishes our head chef, Ben Harrison develops, complement the Edible Garden programme to deliver fresh, seasonal produce to visitors and staff all year round.”
The Edible Gardening Project is an educational initiative that teaches people the skills and knowledge they need to cultivate their own produce.