The Garden

Light and shade

Armillary Court and Well Court © Colin Davidson

Armillary Court and Well Court

Charles Wade loved variety – Snowshill’s garden has 'different courts for varying moods' he wrote.

Light and shade

Unexpected objects hide around every corner of the garden © Colin Davidson

Unexpected objects hide around every corner of the garden

Some courts are sunny, some shady, and there’s nowhere you can see the whole garden.

Light and shade

Find a peaceful corner of the garden to relax in © Colin Davidson

Find a peaceful corner of the garden to relax in

It’s peppered with cosy nooks and hidden bowers.

Light and shade

Views over the Cotswolds © Claire Reeves and team

Views over the Cotswolds

Mr Wade was a fan of 'walls, steps and alleyways' which frame every view.

Spring is here

Our gardeners are busy preparing the garden for opening in the spring.  The jobs they're working on include trimming the yew trees in Armillary Court, pruning the fruit trees and clearing beds ready for planting.


Wade blue

Inscriptions can be found all over the garden

Charles Wade created his own paint colour which you will see across the site. 'Never paint a “nature” green – turquoise is the most satisfactory colour, a foil to the grass and foliage' he wrote. Subtly different to turquoise, 'Wade Blue' is the backdrop to many intriguing quotes dotted around the garden.

Wolf's Cove

Wolfs Cove model village

One of Mr Wade’s pleasures was his model village, described by John Betjeman as 'boy’s play on a smashing scale'. Its subject was a Cornish fishing village and it featured a working model railway and canal as well as extensive handmade buildings. We are at the early stages of recreating the village with a team of volunteer model makers – you’ll see the village taking shape around the plunge pool in the garden.  You can buy raffle tickets at Snowshill in 2014 to help support this project.

Taste and buy

Our garden is run on natural gardening principles and our team of staff and volunteers produce a stunning amount of fruit and vegetables from the kitchen garden. Whatever fresh, crisp, seasonal goodies are not used in the Restaurant will be on sale to visitors from the day of harvest.