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Marcus Wareing's Tales from a Kitchen Garden 

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Marcus Wareing expands his smallholding with help from the country’s best producers.

From field to fork. Restaurateur Marcus teams up with top British producers, farmers and gardeners who inspire him to expand his market garden and create delicious dishes.

Series 2

Marcus Wareing's Tales from a Kitchen Garden

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Marcus Wareing

Ollie Scarth-Saunders

Tola Adeola

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Kate Beetham

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Marcus Wareing's Tales from a Kitchen Garden : Series 2: Episode 18

Episode 18

BBC Two - Marcus Wareing's Tales from a Kitchen Garden, Series 2, Episode 18

Marcus experiences a cattle market and learns everything there is to know about pumpkins.

Marcus joins Stuart at an auction to sell sheep and learns everything there is to know about growing pumpkins.

Keen to learn as much about owning and rearing livestock as he can, Marcus is off to auction with Stuart, who is selling some of his sheep. Marcus wants to understand this aspect of farming life and get some tips in case he ever sells some of his own animals this way.

Back at the farm, Rosanna and Signe come to help prepare some of the kitchen garden beds for winter and inspire Marcus to think about what he can plant there next year. He decides to try his hand at pumpkins but wants to learn all about the incredible varieties he can choose from so heads to Spadework, a charity in Kent that provides agricultural training programmes for adults with learning and other disabilities.

Marcus gets a lesson in growing and harvesting pumpkins and is amazed by an astonishing display of unique varieties that some of the trainees have prepared. Finally, as a thank you to Stuart for taking him to the auction, Marcus makes him and son Fred phenomenal sticky pork sandwiches with garlic BBQ sauce and celeriac slaw, the perfect lunch for hardworking farmers.

Marcus Wareing's Tales from a Kitchen Garden : Series 2

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Marcus Wareing is stepping up plans at his East Sussex smallholding.

Marcus Wareing is stepping up plans at his East Sussex smallholding, where he's spending more time out of his busy restaurant kitchen and in his garden and surrounding fields.

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