The long relationship between Savills and the RHS Chelsea Flower Show has entered an exciting phase this year, with a sponsored garden that brings to life the “plot to plate” theme. The ingenious “edimental” garden, created by one of Chelsea’s most decorated designers, Mark Gregory, incorporates a working kitchen from which chefs can serve up dishes made with produce grown on the plot.
Edimental style is about planting with purpose, reinvigorating the potager and combining edibles with ornamentals to create a visually appealing, productive space. “I wanted to create a garden that is a vision to the eye as well as being a feast for the palate,” Gregory says.
At a time of increasing concern about food security, a kitchen garden encouraging aesthetically pleasing self-sufficiency feels especially relevant. Herbs such as fennel, bay and sage frame a secluded sunken dining area, strengthening the connection between diner and produce. Sam Buckley, a young British chef with a Michelin green star, will be foraging and cooking from the garden daily throughout the show.