Impact 2022

2022 was a busy year!

Read more: Impact 2022

We had over 3,000 visitors to the garden, raised £2,700 in plant and produce sales and inducted 20 new volunteers.

We ran a number of impactful courses at Stream Walk with funding help from our partners at Kent Community Fund, Social Farms and Gardens, The Martello Fund and NGS.

We ran a workshop on composting with partners Heart and Soil, and a four week fruit growing course.

The interaction with the other growers was awesome and it was my first visit to the community garden. I will definitely be back.

Fruit growing course member

We held a week of wildlife activities with partners Wild About Whitstable, part of the CT5 Forum, and ran sessions for neurodiverse children and their families, as well as refugee groups and work with East Kent Mind.

‘This has been really helpful for me and my own mental health. And to help me know
that we’re not completely alone.’

Parent from the neurodivergent family sessions

We started to develop a working relationship with the two local infant schools:
Westmeads Community Infant School and St Alphege CE Infant School, both located in central Whitstable and hosted St. Andrews nursery for an activity session in November.

We hosted scout groups and after school groups.

We partnered with Brightshadow, an arts organisation working with people living with dementia and ran 3 creative sessions over the summer months to develop more opportunities for older people and those affected by dementia to be involved in the national conversation about the climate emergency.

Our collaboration provided an excellent foundation upon which we aim to grow a
long-term partnership with the Garden.

Clare Thomas, Chief Executive, Bright Shadow

And we raised more than £ 2,000 through the sale of our own produce, plants, jams, chutneys and lots of cups of tea and coffee.

In September, in partnership with Whitstable Umbrella, we ran an open day for famillies on low income around healthy eating and cooking with a range of activities and food cooked by volunteers.