My time at Gravetye this and last week has been all about the tidying up jobs that need to be done before the growing season really gets going in the kitchen garden.

Pruning the redcurrants, blackcurrants and gooseberries to maximise fruit production by ensuring there's enough light getting in and space to grow, and tying in new shoots so they won't topple over when heavily laden in a few months time. This task could be filed under boring but important, but snipping away at branches is surprisingly satisfying. I also mastered an essential gardener's knot.

The clove hitch knot anchors the string to the wire and you then tie in the branch with a simple reef knot. Using string is more forgiving for the plant.

In the spirit of William Robinson and his 'Wild Garden' Tom got us naturalising perennials in the orchard and we planted out a few Leucojum aestivum 'Gravetye Giant' which you find dotted around the whole garden. Leucojums like it damp, grow to about 60cm tall and behave a bit like daffodils in the way they die down.

Tom and Shem in the orchard planting out Leucojum (snowflakes) .

Low winter light across the meadow which is about to burst into life with spring flowers.

The long border next to the meadow still looking good in late January.

Without fail snowdrops are an absolute joy to behold.

The dramatic work in progress on the new restaurant.

You can see why the hotel is currently closed... the big re-opening is in early May.