We take “Eat Local” seriously at VBG. We constantly scour our Living Collection and our suppliers’ offers for flavours that our Executive Chef can use in his seasonal creations. Tree Strawberries, Winter’s Bark, Ginger Lily and Chinese Dogwood Fruit all find their way to our edulis kitchen. Each jar helps secure the future of the Island’s only botanic garden. A fusion of fruit and beer, what more could you want? The sweetness of the apricot really compliments the rich chutney, bringing out a delicate flavour to a classic English condiment.