At Twin Waters Lodge, we try to use only the freshest and best ingredients for our breakfasts. This means buying local, wherever possible, and especially growing our own vegetables during the summer. Here is a photo I took just last week of some of our “Sweet 100” tomatoes ripening on the vine in our garden. At present we have salad greens, three kinds of beans, potatoes, radishes, courgettes, peppers, spring onions and carrots growing. In addition to this we grow a wide range of herbs, including rosemary, thyme, basil, mint, parsley and not forgetting the Bay Laurel tree by the back door for bay leaves!