During our visit to Airfield Estate, we were guided through various greenhouses. Some were dedicated to growing fruits and vegetables, and the others were specifically dedicated to microgreens and herbs.

There, our guide Darragh explained how the produce grown on the estate is then used as ingredients for their on-site restaurant, Overends Kitchen. Hearing this, I was excited to see their menu and see which dishes included the fresh produce from the farm. 

The menu is always changing to reflect what is currently being harvested from their organic gardens. While the description mentions that meals are “designed around the weekly harvest and produce from our garden and farm teams,” there was not much signage or menu detail explaining which ingredients came directly from the estate. The estate had various personable features, especially in Letitia and Naomi’s home. It would have been more impactful as a consumer to see just how local my food was. 

The concept strongly supports environmental and educational CSR by showcasing true farm-to-table practices, but it could boost visitor engagement and sustainability messaging by labeling dishes with ‘on-site produce’ or highlighting the connection between greenhouse to table.

I would have loved to see a separate brochure or guide, detailing which ingredients were fresh from the farm, however I do understand it is difficult to do so with a constantly changing menu.