The Granary restaurant at Sissinghurst Castle Garden

Food feet, not miles

Feeling hungry after a walk around our estate? Enjoy a lunch prepared from our seasonally changing menu.

Our tasty menus are created by our Head Chef Clemmie, who works with our team of Vegetable Gardeners to create dishes inspired by Sissinghurst which highlight the season's best produce. Vegetables and soft fruit growing in the garden you can see across the field from the restaurant window, moves a matter of feet, not miles before it lands on your plate. In the coffee shop, find a selection of cakes, soup and sandwiches for a quick refuel. Find out more about our vegetable plot below.

Sunday roasts

Nothing quite hits the spot like a classic sunday roast, with a changing menu that features either beef, lamb or pork with all the usual accompaniments, we're sure it will be the perfect winter warmer. All dishes are served with a variety of our plot vegetables.

Seasonal highlights from the estate

Our soup of choice at the moment is cauliflower and stilton which really helps to hit the spot after a frosty walk. If you're looking for something a bit more substantial then our one pot dish is currently a  mixed bean chilli which is served with bread and butter. To round of the meal our classic victoria sponge might be just the thing or our coconut flapjack.

What else is on the menu

• Teas, coffees and biscuits
• Sweet and savoury scones
• Traybakes and cakes
• Fresh lemonade and other fruit juices
• Soups and one pots
• Sunday roasts
• Vegan sausage rolls
• Vegan cream teas
• Hot lunchtime meals and much more

Childrens menu

In the Granary restaurant we cater for all sizes of appetities. The childrens menu changes throughout the seasons with some current menu highlights being; Jacket potatoes with cheese, beans or tuna, lunchboxes with a ham or cheese sandwhich, sausage and mash with vegetables and onion gravy and a childrens sunday roast.

Love cake?

We know you won’t need any convincing about our cakes when you see them, but why not try one at home, here's a recipe for a National Trust favourite inspired by our special place.