With its beguiling blend of the exotic and quintessentially English, Petersham is a magical place to spend a lazy summer afternoon.

WSJ: Constant Gardeners

Gyngell used her own pots and pans to cook on a four-burner stove in a shed (now the teahouse), using fresh, seasonal vegetables and herbs from the Petersham House gardens whenever possible.

WSJ: Constant Gardeners

In 2011, Petersham was awarded a Michelin star.

WSJ: Constant Gardeners

This magical destination was the consequence of the style and taste of both the Boglione family, who live in neighboring Petersham House, and Ms. Gyngell, who had cooked for them privately before launching the restaurant in 2004.

WSJ: Bruce Palling on Food: Petersham Nurseries' New Bloom

Mr. Malouf, 53 years old, is no stranger to Petersham Nurseries, having cooked master classes there in the past when launching his acclaimed cooking-cum-travel books on Middle Eastern cuisine, which he co-authored with his former wife, Lucy Malouf.

WSJ: Bruce Palling on Food: Petersham Nurseries' New Bloom

Although he has only been in the kitchen since Easter, the results are impressive, starting with a range of raw vegetables accompanied by an intensely smoky baba ganoush, the existing Petersham brand of extra virgin olive oil and pita bread.

WSJ: Bruce Palling on Food: Petersham Nurseries' New Bloom