The home’s kitchen gardens provide vegetables for residents’ meals and have been extended in recent years to further improve its carbon footprint.
There are also raised beds for the residents’ use, which are the focus of activities including planting, weeding and pruning.
The court’s gardening team have been busy preparing the gardens for sowing season, when they will be planted with vegetables selected by head gardener Justin Cole and chef Kevin Aldridge.
The varieties of plants include beetroot, courgettes, cucumbers, parsnips, pumpkins, onions, leeks, swiss chard, tomatoes, and butternut squash, as well as mixed herbs such as mint, sage, rosemary, thyme, chives and parsley.
Home manager Joanne Fenn said: “There is nothing better than homegrown vegetables, not only for the taste but also the lack of carbon footprint.
“Our residents love watching the progress of the kitchen gardens throughout the seasons, which reminds them of growing fruits and vegetables in their own gardens. The fact that they can also participate in the growing operation is a bonus for them.”