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From left: Peter Weeden, Nico Tréguer and Jack Astbury,
“We can’t be about shame and guilt – we want to show that it’s possible and inspire” Nico Tréguer
soil had a high metal content and many lay- ers that told the history of its use. To prepare the area for growing they had to put down a membrane and add new soil, which Astbury says will improve every year. “As the land is worked and tended organi-
cally, it will become more and more produc- tive,” he explains. “That’s where the value is. It’s so rewarding because you’re creating pro- ductivity from nothing and there are not that many industries that do that. In a few years’ time this whole space will be much greener and everything will be bigger. We’ll have more plants, more people and more life.” Transforming the plot into a functioning ecosystem that can promote growth has seen
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perennial planting, including elder, hazelnut, rowan and wild plum to provide habitats. Astbury designed the growing area with
80cm beds and 40cm paths laid with wood- chip to promote fungal networks in the soil and provide insulation. Two 7,500 litre rain
The Culpeper Hospitality Group
The Culpeper Spitalfields pub with first-floor restaurant, five hotel bedrooms and a rooftop garden and greenhouse.
The Buxton Brick Lane bistro and hotel with 15 bedrooms and a rooftop for hotel guests.
The Green Clerkenwell pub with events space.
The Duke of Cambridge Britain’s first organic pub/restaurant, based in Islington.
15 September 2023 | The Caterer | 19
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PHOTOS: LAURIE FLETCHER; ANTON RODRIGUEZ
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