A Garden Still Full of Colour

Autumn may be here, but Goldstone Hall Gardens are still bursting with life and colour. The dahlias are dazzling, the nasturtiums have gone joyfully wild, and the roses continue to bloom beautifully — a stroll through the five-acre garden is still very much worth it this season.

Preparing for Next Year’s Harvest

As the year draws to a close, plans for next year’s garden are already well underway. To the east of the polytunnel, a new soft fruit area is being established — a blend of raspberry and blackberry crosses that will provide both delicious fruit and structure to this area of the garden. The team are levelling and seeding the ground, then installing a trellising system similar to that used for the vines. Once complete, it will be both easy to wander through and a delight to pick from.

The Westcott Walk and New Planting Projects

Further north along the herb walk, visitors will soon see progress on the new Westcott Walk. On one side, a Beth Chatto-inspired dry garden will be planted over winter, featuring drought-tolerant varieties carefully selected by Head Gardener Sarah. On the opposite side, new apple and pear trees will join the orchard, including a few crab apple varieties — perfect for jellies and preserving thanks to their high pectin content.

At the northern end, a new beech hedge will be planted with seating facing full south — the ideal spot to admire the sweeping views across the Shropshire countryside towards Cheswardine

Behind the Scenes: The “Archaeological Dig”

Keen-eyed visitors may have noticed the ongoing work near the log pile and the blue path leading to the kitchen garden. What looks like an archaeological dig is, in fact, essential work on an old water pipe once used for a swimming pool, now repurposed for the polytunnel. After a hidden crack was discovered, the team are exploring sustainable long-term repair solutions to ensure the garden’s irrigation system is future-proofed.

Preserving the Harvest

This autumn’s bounty has been exceptional. From masses of fruit and vegetables, the team have created an array of chutneys, jams, and relishes, all made on-site using homegrown produce. Chef Kate’s mint and apple jelly, grape jelly, and cucumber relish have become firm favourites — “It’s bangin’,” as she puts it!

Larger jars are now being used to reduce packaging, and all products are available from the oak table in the inner hall — perfect for one-of-a-kind Christmas gifts made with love and flavour. The apple juice, pressed from Goldstone’s own orchards, is naturally cloudy & pasteurised — pure Shropshire freshness in a bottle.

Visit Goldstone Hall Hotel & Gardens

Even as the year winds down, Goldstone Hall Hotel & Gardens remains full of life, flavour, and inspiration. Whether you visit for a garden wander, a delicious meal in our restaurant, or a peaceful countryside stay, every season brings something new to discover.

John Cushing 18th October 2025.