As famous horticulturist Gertrude Jekyll once said "The love of gardening is a seed that once sown never dies".

Never a truer word spoken for Fiona, co-owner of Pennygate Lodge. With a background in garden design, Fiona has gradually been developing the landscape at Pennygate - a labour of love once the house restoration was completed.

Within swathes of lawn, borders of herbaceous perennials have been created. Plants are chosen to encourage wildlife - nectar-rich for the bees and trees full of berries. A wildlife meadow displays an abundance of bluebells and orchids.

An area for growing vegetables, leaves and herbs for the restaurant is taking shape - with just a few steps from garden to plate. Now that's what Chef calls fresh, local, sustainable produce!

All food waste is recyled in a Ridan composter - a simple, eco-friendly, effective food waste recycling system - as Pennygate Lodge works its way towards increased sustainability and Green Tourism accreditation.