The hotel chain has recently introduced initiatives to redefine and enhance the Market Brasserie restaurant experience, focusing on locally sourced British produce. The chain claims the rooftop garden will “allow the hotel to take food souring to a whole new level” and aid the restaurant in continuing to cut CO2 emissions from food transportation.
Occupying a 2,000sqm roof space above the hotel’s Arora Ballroom, the garden will grow organic fruit and vegetables including strawberries, tomatoes, French beans, runner beans; pumpkins, cabbage, beetroot, cauliflower, carrots, lettuce and rocket.
The produce has already been incorporated into the daily specials menu at the Market Brasserie, with dishes including its pumpkin salad, gin cured Scottish salmon with pickled beetroot and cauliflower veloute with mujol and basil. The hotel is also planning to introduce a beehive to the garden with a view to producing their own honey in the future.
Johan Rox, executive chef at Market Brasserie said: “We’re delighted to introduce this new food souring venture to Market Brasserie. The rooftop kitchen garden allows us to experiment with the use of our very own produce in our menus to create delicious fresh dishes for guests.
“Our goal is to transform the space into a fully functioning kitchen garden with a continuous supply of fresh organic fruits and vegetables, which will positively enhance Market Brasserie’s sustainability efforts.”