Celebrated Cotswolds dining hub, Roots + Seeds Kitchen Garden has celebrated a triumphant first anniversary with two prestigious accolades and plans to open a kitchen garden to the public.
The acclaimed establishment, nestled in The Old Kennels of Cirencester Park, Gloucestershire, marked its first year of operation by winning ‘Start-Up of the Year’ Award at the Gloucestershire Foodie Awards and ‘Best Restaurant in the Cotswolds’ at the inaugural Slow Cotswolds Awards.
Reflecting on this success, Roots + Seeds co-founder, Toby Baggott said: "We are incredibly proud of what we’ve achieved in the 12 months since opening our cafe/restaurant and kitchen garden and feel incredibly grateful and proud to have all our hard work recognised by these awards, particularly as we only opened our doors last Easter!"
Roots + Seeds started by offering socially-distanced fine dining in greenhouses after the first lockdown and has evolved significantly since then.
As for future plans, Roots + Seeds is gearing up to open its quarter acre kitchen garden to the public from Friday, May 24.
The garden, which already boasts polytunnels and raised beds filled with seasonal fruit and vegetables, focuses on sustainability and creating a sense of community.
Additionally, the garden offers families a perfect summer spot to visit, featuring a family picnic area, seating areas, a safe outdoor climbing frame area and chicken run, free of charge.
Roots + Seeds Kitchen Garden is open for breakfast, brunch and lunch from Monday to Sunday and also offers dinner on Friday and Saturday evenings.
Playing on its strong sustainability ethos, menus showcase seasonal produce from within a 25-mile radius, with majority of vegetables grown in its own kitchen garden.
They also provide an enclosed play space for children and a state-of-the-art dog-washing station.
On the promise of sustainability, Mr Baggott said: "We continually strive to reduce food miles and our carbon footprint, from sourcing as much seasonal produce locally to finally fulfilling a long-held dream of using produce grown on-site for our restaurant and have set a goal to be 75% home-grown by 2025."
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