Although The Engine Room Restaurant is closed to the public at the moment, its fruit and vegetable garden, which was installed to keep the chefs supplied with home grown seasonal produce, is going strong. Featuring onions, garlic, leeks and broad beans, as well as strawberries, gooseberries and blackcurrants, the raised beds are flourishing. Using coffee grounds and eggshells to ward off pests, Mick is doing a great job tending to the beds, so the chefs have plenty to work with come harvest. Josh and his team have lots of ideas for making pickles, preserves and chutneys with the produce that is harvested, so nothing will be wasted before the lockdown is lifted.