Travel PR & Digital agency Palm is proud to be working with Hilton London Bankside, the design-led hotel and a Hilton flagship, which is launching a sustainable Kitchen Garden, to enhance its food and drink menus across its restaurant, bar and events with homegrown vegetables and herbs.
Located on the fourth floor rooftop next to Hilton London Bankside’s beehives, which produce honey, also incorporated in some of the hotel’s food & drink dishes, the outdoor Kitchen Garden grows a variety of fresh herbs and veg. These include Rosemary, Mint, Thyme, Coriander, Basil, Tomatoes, Beetroot, Broad Beans, Peppers and Courgettes, which will be used in a variety of ways from garnishes for canapes at events and meetings to salads prepared for brunch and even added to cocktails.
The produce will be used in menus for the hotel’s events and at its 168-cover restaurant, OXBO Bankside, and gin & cocktail bar, The Distillery Bankside. As the harvest permits, specials will be created, which will be centred around the seasonal produce. The team will also incorporate the ingredients in its range of bespoke canapes curated for catered events and meetings in the hotel.
The Kitchen Garden is the brainchild of Hilton London Bankside’s food and drink team, led by Executive Chef Ollie Couillaud. It has been created as part of the hotel’s commitment to sustainability and, as well as providing delicious, fresh produce, it will combat food waste. The team regularly visit to pick the ingredients they need as and when required, which will also reduce the carbon footprint and food miles.
The Garden has its own maintenance team. The ingredients grow in garden boxes, which the team have painted by hand in eye catching colours to attract the bees from the hives.
When dining, guests will be encouraged to ask about the homegrown ingredients used within the dishes. The hotel will create small re-useable tent style cards, which will sit alongside some plates on the buffet table during breakfast and its weekend brunch in its restaurant OXBO Bankside, to showcase what ingredients have been carefully handpicked from the garden by Couillaud and his team.
Ollie Couillaud, Executive Chef at Hilton London Bankside says: “As a hotel committed to sustainability, we’re proud to be launching our own Kitchen Garden. This will offer fresh vegetables and herbs, grown on our rooftop, to our F&B outlets. Guests will be able to find these ingredients in our dishes and cocktails and enjoy the great taste of our unbeatably fresh, homegrown produce.”
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