‘Growing Leonardslee’ is the regular podcast from Leonardslee Lakes and Gardens. Each episode brings you insights into the beautiful gardens, the Michelin Star restaurant and the exciting year-round events programme. Your host, General Manager Adam Streeter is joined by Head Gardener Jamie Harris, Executive Chef of Restaurant Interlude Jean Delport and the owner of the estate Penny Streeter OBE. With his expert views on horticultural topics such as seasonal growing and plant maintenance, Jamie provides updates on his work and how the gardens change throughout the year.

There are reflections on life on the estate and the range of animals that roam, including Leonardslee’s famous wallaby colony. Michelin star chef Jean Delport shares news on his foraging forays on the estate, how he sources many of the ingredients for his fabulous menu from the woodlands, and why listeners themselves might cook with such untraditional ingredients as bracken and tree sap. Penny Streeter OBE shares details of her extraordinary story and the Streeter family’s continuing work to preserve and protect the Leonardslee estate, what’s going on behind the scenes, and how you can get involved!

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Leonardslee Hustle | Season 1 Episode 1

In this debut episode of the ‘Growing Leonardslee’ podcast, Adam is joined by Head Gardener Jamie, Restaurant Interlude’s Jean and estate owner Penny Streeter OBE.

They discuss one of the most popular seasons to enjoy the visual delights of Leonardslee: Spring. 

Jamie, who joined the estate in January, details the challenges he faced when planning the Spring gardens, including trying to get his bearings in the 250-acre woodland gardens and working around the April cold snap - all while being thrust into the world of wallaby husbandry. 

Adam and Penny recount the trials and tribulations in restoring the gardens to their full glory after 10 years of neglect - and how they were helped by records and pictures kindly provided by residents of West Sussex.

We also speak to our Michelin Star award-winning chef Jean Delport, who has been foraging the estate for ingredients to feature in his wonderful tasting menu. You will hear how he taps birch trees for their sap to make syrup and collecting and cooking with Japanese knotweed!