Kevin & Lisa Lea from Springfield Kitchen provide us with a range of jam, chutney and mustard. They have spent most of their working life in hospitality, Kevin as a chef and Lisa as a manager.
They moved to Rugby in 2004 and as novice gardeners, took on an unloved plot, “Springfield”. “Since moving to “Springfield” we’ve spent the majority of our spare time turning a forgotten garden into one that now provides us with much of our vegetables and more recently soft fruits. We garden as “green” as we can turning everything that we cannot use into compost for the garden. We use no peat based composts and we use no pesticides. We worked tirelessly to bring the garden back to its original beauty, spending 9 years restoring it. We began by rescuing the greenhouse and starting to grow just a few fruit and veggies for ourselves.”
Then it really took off….
They turned one lawn into 4 vegetable beds, often having to give produce away to friends and neighbours. Then converted the compost heap into an allotment, introducing fruit cages, compost bins, rhubarb, to name a few. Their aim was to be as organic as possible.
Slowly, they started to make chutneys, pickles and relishes for family and friends. Then in 2013 they made a bounty of produce for a Christmas fayre, everyone loved the flavours making them realise that the possibilities were endless.
“Our aim is to use as much of our home grown produce as possible and be as natural as possible. All of our goodies are made from 100% natural ingredients with no artificial flavourings, colourings or preservatives, only 100% naturally good food! By not using artificial colours & flavours there may be slight variances in batches but hey……..it’s natural. Most of our products are suitable for Coeliacs, Vegetarians and Vegans.”
Visit their website at http://www.springfieldkitchen.co.uk/