The Savills ‘plot to plate’ garden, designed Mark Gregory, is sure to wow visitors this year with its ‘edimental’ planting and the inclusion of the show’s first ever working kitchen.

Chef Sam Buckley will be foraging and cooking daily from the garden during the show with his menus set to be in tune with the seasons, with ingredients sourced from farmers and fishermen who go beyond the free-range, organic certifications and are contributing to the sustainability of food production.

During Chelsea Flower Show 2023, Buckley will be bringing his culinary philosophy to The Savills Garden, where he will be cooking in its outdoor working kitchen. Working with sustainable suppliers and fresh British produce, fruit and vegetables, Sam will create multi-course menus that respond to what’s available in May, with flavours from the garden. The chef will be foraging from the garden, including cropping from the fruit and veg plots, while waste reduction will be at the core of his creative process, with offcuts being reimagined for dishes the following day.

Following the show, in keeping with its sustainability commitment, Savills will work with the national charity Shaw Trust to relocate the garden in Nottinghamshire. Additionally, Savills will work with existing charity partner Rethink Food, an organisation focused on educating school children on food security, to share learnings from the garden.

Richard Rees, MD at Savills, commented: “We are excited to be working with Mark and Sam to deliver Chelsea Flower Show’s first ever working kitchen experience, in a garden that’s both sanctuary and source of the best in flavours and nutrition.

“With its emphasis on using reclaimed and environmentally sensitive landscaping materials sourced as locally as possible, and showcasing the best in seasonal planting, this project has natural synergy with our commitment to promoting sustainable development through our work with clients, suppliers and local communities.”

Buckley, chef and owner of Where The Light Gets In, said: “I was thrilled to be asked to cook on the Savills Garden, especially as we’ll be making history with the first working kitchen on a show garden at Chelsea.  Mark Gregory’s planting scheme will offer such a range of flavours, allowing me to create a new lunch menu each day of the show.  This plays very much to the responsive cooking style followed in my restaurant, where menus are inspired by local produce and whatever is ripe on The Landing, our own growing space in Stockport.”