Cultivating Paradise at Meudon: A New Chapter in the Gardens

Introducing Hotel Meudon’s new Head Gardener Benedict Aiton

Earlier in the year, I took on the dream role of managing and maintaining the beautiful gardens here at Meudon. It is a position that I feel I am perfectly suited to as it is one that requires, as well as the necessary experience and training, a real drive to make the most out of these stunning and verdant gardens, borne out of a deep personal connection with plants, flowers and trees. Cornwall’s renowned microclimate means that working with plant life here is a unique experience, with many species that would struggle to grow in gardens just a few hours drive away, able to flourish and provide a backdrop that you won’t see in many other locations in the country. Add the magic of being situated next to some of the world’s most picturesque coastline, and what you get is a truly wonderful place to work! Something that has always been a fascination of mine, is the growing and cultivating of edible crops, such as vegetables, leaves, fruits and herbs, and weaving these into a public garden setting, meaning that the flora on display is not just there for aesthetic purposes, but can be harvested and use in the restaurant.

My journey in sustainable food production and organic gardening has taken me from the market gardens of Switzerland to farms in Latvia and the United States. Each place offered unique lessons in working with the land and embracing the local ecosystem, whether producing high-quality fruits and vegetables or studying sustainable practices like soil restoration and garden design. Sustainability is a buzz-word these days and is, thankfully, recognised as something that is vital to embrace in every industry and in our day to day habits, but it is something that has always been recognised by dedicated gardeners and farmers as not just something that is good to do, but is vital to repeatedly successful growing. Everything I do when working in the garden has an eye on the future and on ensuring that there is a sustainable harmony across all the species that we have, for years to come.

At Meudon, my vision is to create an even more abundant paradise. I aim to blend the natural beauty of the Cornish landscape with rare and unique tropical plants, native wildflowers, and a bounty of fruits, vegetables, and herbs for the hotel's kitchen. By working with (not against) nature, I hope to transform the garden into a vibrant, living ecosystem—a true haven of biodiversity. So much good work has gone into the garden at Meudon, from its initial creation right up to today, and I am proud to be tasked with taking care of it, and continuing to develop it into an even more magical place to immerse yourself in for now and for future generations. After all, there's only one thing better than a paradise, and that's a paradise that produces food!

See you in the gardens…

Benedict Aiton