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  • Parham House & Gardens will be closed from October 15th 2018 until Easter Sunday 2019

“Nothing at Parham is superfluous, nothing unloved. It is a house of magic.”

In the 'Top 20' of Simon Jenkins' ENGLAND'S THOUSAND BEST HOUSES

A Warm Welcome to Parham House & Gardens

Welcome to Parham. It has always been a well-loved family home, and only three families have lived here since its foundation stone was laid in 1577 during the reign of Queen Elizabeth I. The Hon. Clive Pearson, my great-grandfather, bought the House and Estate in 1922. He and his wife Alicia found the House and Garden in sad repair, and together they revived and restored both with great sensitivity and care. They opened the House to visitors in 1948. Their work was continued by my great-aunt Veronica Tritton, who inherited Parham, living here until her death in 1993.

Parham’s tranquillity and timeless beauty have changed little over the centuries. Parham House and Gardens are now owned by a Charitable Trust. I have lived here with my family since 1994.


Lady Emma of Parham House and Gardens Sussex

Latest News

The Kitchen Garden: French Beans

Our monthly Kitchen Garden Series includes tips from the Gardening Team on growing your own produce and a delicious seasonal recipe from private chef and food stylist Nicola Richman. This month we look at French beans.


Aerial view of Parham House

GARDENER'S CORNER with Tom Brown, Head Gardener


A few seasonal tasks for October:

  • Reduce the amount of food and water to your houseplants, as over-watering is one of the biggest killers of indoor plants during the winter months. Plants can easily recover if they are too dry or do not have enough water but very rarely revive once over-watered.
  • Plant daffodil bulbs as soon as possible to get the best results. Tulips can wait until November or December to reduce the risk of tulip fire. Planting bulbs 3-4 times their depth will give a better performance and will make the bulbs more perennial than those planted too shallow.
  • Clear your tomatoes and other tender vegetables from your greenhouses to allow space for overwintering tender plants and rooted cuttings. Green tomato chutney is a great way to use up those stubborn fruits that will not ripen.Compost annuals and clear summer displays as they begin to tire or are caught by the first frosts. Take the opportunity to add compost to your soil and dig the areas to allow the birds to help clear up any pests and allow the rain to penetrate deeply into your soil.
  • Pick the remaining apples and store in a cool, dark place, checking weekly as to whether any have rotted. Remove decayed fruit to stop them spoiling their neighbours. Other produce such as pumpkins and squash should be stored in a cool and bright position to allow the skins to harden and cure. Doing this will make them last into the winter for those warming soups and risottos.

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