Apricot & Cinnamon Oat Bars
The perfect snack to have in the fridge. These bars are sweet and nutty and don't require any baking. I can't resist topping them with a...
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My love affair...
Growing up on a farm,
my love affair with food and healthy living began early.
From baking as a teenager (naughty AND nutritious!) to studying Food and Nutrition at Sheffield Hallam University, I've always been drawn to food and how our bodies respond to what we eat.
After Uni, I gained experience working for various food companies and catering for yoga days and retreats.
using ingredients from our stunning kitchen garden to create vibrant and flavourful vegetarian and vegan dishes for more people to discover. While that's our specialty, we still offer delicious options for meat and fish lovers for some events.
So, why did I start my business?
In August 2017, life took an unexpected turn when I was diagnosed with Type 1 Diabetes. Managing my health while pursuing my passion became my priority. My desire to work from home, build a business that I love, that fits my lifestyle whilst learning about managing my diabetes proudly grew into Holly's Garden Kitchen.
What started as a healthy takeaway business has evolved into private catering for events and even a pop-up presence, complete with our retro street food truck, Pierre the Peugeot. Though it's just me full-time for now, I'm supported by an amazingly wonderful team.
and it's a joy I'm grateful to share with you.
WE ARE ZERO-TOLERANCE ON FOOD WASTE
If excess food hasn't been eaten or frozen it goes to the chickens, sheep or compost bin. With a third of all food in the world being wasted this is extremely important to us and we hope this is a value we share with our customers.
RECYCLED OR REUSED
All the takeaway packing we provide can be recycled and some of it re-used (empty granola pots can be used to freeze soup in). The packaging can also be torn up and put in your compost bins!
WORKING WITH THE SEASONS
We try to design our menus around the seasons and grow as much produce ourselves in our walled kitchen garden as you can’t get much fresher than that. We also however love to add variety to our dishes so you may occasionally see something from a little further afield like pomegranate seeds or watermelon!
The stuff we
REALLY care about...
We hear the word 'sustainability' a lot these days, so we wanted to share what it means to us at HGK.
The Kitchen Garden
We're so lucky to have our very own walled kitchen garden just steps away from the HGK kitchen. It's steeped in history, over 300 years old, and on sunny mornings, it's our favourite spot for a cuppa. Stepping through the wooden gate feels like entering our own garden of Eden,
...a little slice of Paradise!
But that's not all—our orchard yields apples, pears, and plums and houses our buzzing bee hives. In this space, we've expanded into growing not just vegetables, but also beautiful edible and cut flowers that grace the tables at our events.
It's a true labour of love, albeit time-consuming, but thankfully, I have the backbone of our 'team' (my wonderful parents) taking care of it all.
Recipes & Reflections
from the Blog
Join us in the Garden as we share recipes and stories to nourish both tummies and minds.
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Kind Words
Attended ‘Wellness in the Wolds’
Wellness in the Wolds was such a wholesome and relaxing day for likeminded people to come together, try something new, spend time in nature and just embrace and prioritize wellness in all it's forms. The space was beautiful and everything complimented each other beautifully. The nourishing food for lunch was exactly what I needed too! Would definitely come to something like this again - it's so good for your mental well-being!
Jenny Marston - March 2024
Kind Words
Attended ‘Cooking Through the Seasons' Demonstration
Thank you so much for such a wonderful, informative, friendly and yummy evening. It was all that I could have wanted. As a poor cook with limited knowledge, I learned so much that I can integrate into my cooking - from realising that you can eat the stalk of chives, not just the flower on the top, to how to prepare and cook an aubergine. I have looked at them so often, but didn't have a clue as to what to do with them!
All the new info is going to make life so much more exciting; I get bored silly having turkey, cauli and broccoli and no gravy, nearly every day.
Thank you once again for all the hard work and thought that you clearly put into making Tuesday an unforgettable experience.
Julie Gillion - July 2023
Kind Words
Attended ‘Cooking Through the Seasons' Demonstration
Thank you very much for last night’s demonstration. It was a lovely evening that has added a welcome refresh to my menu’s.
I think the fact that you and your mum have a kitchen garden added that extra something to the demo. I have grown my own for many years, however, I have never fed my flowers to any guests…. that will be changing. The other game changer was why don’t I chop veg with my food processor?? So quick.
Karen Daft - July 2023
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