Located on the fourth floor rooftop next to the hotel’s beehives, which produce honey, also incorporated in some of the hotel’s food and drink dishes, the outdoor kitchen gardens and grows a variety of fresh herbs and vegetables.
The produce will be used in menus for the hotel’s events and at its 168-cover restaurant, OXBO Bankside, and gin and cocktail bar, The Distillery Bankside.
The kitchen garden has been created as part of the hotel’s commitment to sustainability and, as well as providing fresh produce, it will combat food waste.
The hotel will create small reusable 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, said: “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 unbeatable fresh, homegrown produce.”