“Those bloody ducks!” says chef Hugh Maxwell, half frustrated, half exasperated. The wild wood ducks have been into the kitchen garden at Sault restaurant again and eaten his leafy greens. The gardens supply a good deal of the herbs, edible flowers, leafy greens and some of the vegetables for the restaurant. They sit under the airy dining room, with its 180-degree view overlooking a lavender plantation, lake, chapel and the kitchen garden. Hugh, however, doesn’t resent the ducks as they only nibble the leaves they can get to under the netting. “They also keep the grass down,” says Hugh with a grin. “Along with the kangaroos." 

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