We take “Eat Local” seriously at VBG. We constantly scour our Living Collection and our suppliers’ offers for flavours that our Executive Chef can use in his seasonal creations. Tree Strawberries, Winter’s Bark, Ginger Lily and Chinese Dogwood Fruit all find their way to our edulis kitchen. Each jar helps secure the future of the Island’s only botanic garden. This light sauce compliments a range of meats, but also works well with cheese as a lighter alternative to quince jam..