Delightful Douneside

Some gardens are part of a fascinating story, none more so than Douneside in the quiet village of Tarland, Aberdeenshire. Freelance journalist Janice Hopper finds out more

After a scenic drive into RoyalDeeside I arrived at this charming Royal Horticultural Society (RHS)Partner Garden. Across the season, the 10-strong gardening team grows more than 80 varieties of vegetables, fruit and herbs in the walled kitchen garden, polytunnels and glasshouse. Crops include ‘Crosby Egyptian’ golden beetroot, ‘Black Tuscan’ kale, kohl rabi and scorzonera. The gardens also include 17 acres of lawn, an arboretum, terraced, pool and stream-side gardens. So what, or who, is the secret weapon?

Douneside’s gardens are managed by Stephen McCallum, the former head gardener of the feted Beechgrove Garden, popular for its downto-earth gardening approach seen by TV viewers across the UK. Douneside also became an RHS Approved Qualifications Centre in Scotland thanks to the MacRobert Trust Horticultural Training Scheme, which employs trainee gardeners every year.

ORGANIC PRINCIPLES

As I explored the gardens it became apparent that much of the produce makes its way straight into Douneside’s kitchen, the only three AA rosette restaurant in Aberdeen and shire. Run by award-winning chef, David Butters, the produce is the talk of his six-course tasting menu, with dishes such as mosaic of wild rabbit terrine with parsley mayonnaise and pickled mushrooms, and assiette of lamb with spring peas and Chantenay carrots. Growing quality fruit and veg to supply a busy kitchen is a tall order for the gardening team.