Sage Advice: Raymond Blanc Gardening School’s August Bernstein on our growing passion for plants

August Bernstein

Just five years ago, August Bernstein had never so much as opened a packet of seeds. But then the former flight attendant had a green revelation, discovering a passion for gardening that led her on a journey from amateur grower to head tutor of the Raymond Blanc Gardening School. Based at Raymond’s Oxfordshire hotel and restaurant, Le Manoir aux Quat’Saisons – which is known for living and breathing the chef ’s garden-to-plate philosophy – the school is yet another way for guests to really get to grips with all that goes into some of the country’s finest cuisine. For August, it is even more indicative of a growing trend of people working on their own connection with nature and discovering the joys and trials of nurturing their own produce.

In fact, reports show that 35% of those with gardens now grow their own vegetables, fruit or herbs, while an incredible 87% want to bring more wildlife into their gardens. Similarly, our love of houseplants has also risen dramatically in recent years – particularly among millennials (those aged between 25-40) – with 35% of Brits purchasing houseplants to create an industry valued at more than £7.6bn. Keen to help guests expand their expertise, August offers a range of courses throughout the year including Grow you own Vegetables, Garden to Plate, Summer and Winter Fruit Pruning, Seed to Bouquet, Botanicals and Cocktails, ‘No Dig’ Gardening, and Micro Herbs and Edible Flowers. “The organic kitchen gardens at Le Manoir have been a labour of love for Raymond and our team for over 30 years, unearthing the most delicious vegetable treasures,” says August. “For me, having the gardens at our very fingertips as our tasting playground for the day really brings to life our garden-to-plate story. Our guests are led on an adventure to explore, sow and taste the freshest seasonal produce, discovering unusual flavours to take home and bring to life within their own gardens.” Here, August shares her love for all things horticultural and tips for how we can all benefit from being more green-fingered.

August, please tell us about your work with The Raymond Blanc Gardening School?
I have the ultimate luxury of continually seeking and creating new, exciting gardening experiences to share with our guests. I believe in a hands-on growing experience: connecting with the soil, sowing seeds of the year to come, and really showcasing the beauty and benefits of gardening. Our vision is to become a place where we can share our passion for the natural world and celebrate the beautiful art of plants. The school is in the most beautiful setting, right in the heart of Le Manoir’s gardens, and is driven by Raymond’s passion for garden-to-plate gastronomy and sustainable cultivation techniques. Our courses run year-round in the Victorian-style Hartley Botanic Glasshouse, which overlooks beds of succulent produce. New for 2023, we have introduced the art of tree pruning with a day in the orchard, grow-your-own cocktail botanicals and cultivating edible flowers that look as beautiful in your garden as in your cooking.

Produce grown at Le Manoir Aux’Quat Saisons

What have been the physical and mental benefits of gardening for you?
Gardening has turned my whole world upside down. I was an air hostess for 20 years until I opened my first packet of seeds just five years ago. The magic of planting a seed and watching it grow was absolutely mesmerising and sent me on an adventure in the world of horticulture. I have become more connected with nature and eager to understand the vital, interconnected relationships between plants, soil, animals, insects and how our food becomes a part of this intriguing web. I feel gardening has given me purpose in life. If I have a problem to resolve, I go outside to begin weeding and, somehow, I start to see things more clearly. I’ve never been one for the gym but two hours outside in the garden moving compost feels like a week’s worth of workouts, along with a huge sense of accomplishment. I have also seen an huge change in my children’s eating habits since growing food. My two girls are often found hiding in our secret garden munching on a giant dahlia or plucking fresh peas from the pod.

Are more people becoming green-fingered?
I have seen a huge rise in the popularity of gardening. I think there are many elements that have triggered this transition to nature. Our current climate is urging people to eat local, and what could be more local than growing your own? By growing salad, herbs and vegetables you can drastically reduce your waste and carbon footprint. During lockdown, many people began to rediscover the beauty of outside spaces, tiptoeing into the wonderful world of plants to pass the time at home – and once you begin this journey your connection and respect deepens and grows.

What would you suggest to guests beginning to grow their own vegetable or herb garden?
I would say get out there and get growing. Sow those seeds and embrace the failures; there will, no doubt, be many along the way. The failures can be the best bits, as you learn the most from your mistakes and it spurs you on to understand why and how you can do better next time. I’m so lucky to now be in the position where I can share my gardening enthusiasm and encourage our guests on a daily basis to believe in themselves and pave their own garden adventures. We have many guests who have embarked on their first allotment journeys and wish to learn about the most delicious varieties of vegetables to grow. I’ve also seen a huge rise in interest in soil health, which is a subject close to my heart as it is the basis of life itself. This interest has prompted me and the team to create our new Soil to Plate course, where we really celebrate and delve into the interconnected relationships beneath the surface.

What are some of the best ways to get started in these spring months?
From March onward is the perfect time to begin sowing seeds. The daylight hours are getting longer and the days are getting warmer. If you [only have a small space], try growing micro herbs. This is a produce very dear to our hearts at Le Manoir; we grow these delicious, nutrient-packed baby leaves 365 days a year. Just one leaf can enhance your plate and take your culinary creations to the next level. Start with something quick and simple, like radish to add a bit of spice or beetroot to bring an earthy flavor to your dish.

A seasonal dish from Le Manoir Aux’Quat Saisons

Have you noted a similar rise in the popularity of indoor plants?
There has been a huge rise in popularity for house plants, especially in urban areas, and I really believe this loops back to the connection with wellbeing and nature. If you can create a natural, aesthetically pleasing environment in your home using plants, you are surrounding yourself with living organisms that are transferring positive energy, in the form of oxygen, into your home. Plants have a great physical and mental impact. Some liken the feeling with plants to those who have connections with pets: you nurture, love and care for your plants and pets, and when they thrive there is no better satisfaction. For this reason, I am really excited to be in talks with some houseplant experts to add to our collection of guest speakers at The Raymond Blanc Gardening School – watch this space.

What tips would you give to readers who want to garden in their homes and grounds?
I don’t follow trends; I follow my heart. It’s all well and good following the fashion, but if you don’t love it don’t grow it! I personally want to wake up in the morning, walk outside and see plants that lift my mood and make me smile. Fill your space growing food you want to eat, as it’s very easy to get carried away with weird and wonderful varieties that ultimately taste horrendous. I know because I make this mistake every year – I still don’t listen to my own advice, and fill my space with ridiculous varieties [of plants] that I have no idea what to do with. Then again, they do make me smile – and that’s the beauty of following your heart.
belmond.com

Le Manoir Aux’Quat Saisons

Read more Tempus food news and interviews