From garden, to plate and back.

Our Auckland commercial garden sits across four acres in Patumahoe, South Auckland, on rich ancient volcanic soil. Having our own organic garden enables us to serve the best, freshest produce possible. Following a strong permaculture and seasonal approach, we grow for taste and avoid the standardisation of produce seen in the bulk commercial vegetable markets.

As a result our Auckland diners eat the freshest vegetables with succulent, complex and intense flavours that greatly enhance the food experience.

Headed up by Richard Myburgh and his six crew, the regenerative agriculture at the garden allows nature to do its thing. The Organic Garden supplies all vegetables exclusively to Ben’s three Auckland restaurants (Ahi, Origine, The Grounds).

The resulting soil and plant health is unmistakable. Observing circular principles. Including returning all kitchen waste back to the garden for composting and reutilising the potash recovered from the wood fired cooking hearth at Ahi to further enrich our soil.