Juliet Coombe stays at Warwick a stone built tea bungalow, where she was exceptionally well looked after in an oasis for the soul, a place you can pick your own vegetables and herbs, eat the freshest tastiest food in a historic planting area full of wonderful walking experiences.
At Jetwing Warwick Gardens each meal is a tailor made feast of different dishes; starting with the Warwick Gardens signature herb soup to the freshly picked vegetables for the Sri Lankan style rice and curry. These are accompanied by an exciting array of salads, sambals and iconic island deserts made from the fruits of the Jetwing Warwick Gardens orchard such as the rhubarb crumble.
Herb soup is the bungalows signature soup, a wonderful blend of thyme, marjoram, garlic, and two types of chives, oregano, and celery and cotton lavender. “This is a great soup for your nerves, respiratory and digestive system,” explains the chef who feels food is as much about health as it is about taste and presentation. “We have 18 herbs in the garden to pick from and each season the taste of the herb soup varies and so this is the monsoon Warwick Gardens Herbal soup, and as such the soup tastes fresher.” Throughout the year the bungalow farm is subjected to four different seasons and this is reflected in the soups they make and in particular the herbs picked for their signature dish. “I also love making the country style soup as I can use many different seasonal vegetables fresh from the garden”.
Over a hundred different varieties of vegetable curry dishes are served for main courses they also produce their own milk, eggs and fruits – grapes, avocados, pears, oranges, figs are just 15 varieties of fruits grown on the property and served in all sorts of exciting desserts from fruit platters at breakfast to banana fritters, poached pears, figs in orange, and avocado surprise pudding. No meal of course would be complete without a cup of Warwick Gardens homegrown coffee.