A kitchen garden at Ham Yard Hotel

Raised beds made of railway sleepers and picket fencing form salad, herb and vegetable gardens, its produce served in the restaurant’s daily specials. Herbs from the roof garden are used throughout the year in sauces and marinades. During the summer months, strawberries, gooseberries, broccoli, kale and thyme are used by Executive Head Chef, Robin Read, to add a delicious and creative “garden touch” to several of the dishes on the menu. As the gardens grow and the produce is ready for harvesting, Robin draws inspiration for new and exciting seasonal specials, available exclusively at Ham Yard Restaurant.

Aside from fruit, vegetables and herbs, the plants flowering on the Roof Terrace are also used in the Ham Yard bar and kitchen:

Delicate and delightful to behold, the Edible Chrysanthemum is served with a selection of our cocktails.
Leaves of the striking Orange Marigold are used in a selection of our salads and cocktails.
The star-shape blossoms of the Borage flower offer a mild cucumber flavour and are especially delicious in summer cocktails and homemade lemonade.

Purple sage is delicious in salads and summery dishes.
The refreshing Lemon Verbena leaves are ideal for tea making and also offer a bitter twist in cocktails.
Petals from the Chicory Blue Flower are placed in ice cubes for colour, effect and taste.


As summer draws to a close, the rooftop kitchen garden at Ham Yard Hotel is bursting with ripe, seasonal fruits and vegetables. To celebrate this organic and homegrown produce, Ham Yard Restaurant will offer a special Late Summer Harvest menu throughout September 2018.

Burrata with rooftop squash, pickled baby onions, garden sage, and hazelnut

Pan fried sea bass fillet, grilled rooftop courgette, garden herb quinoa, salsa verde

Honey panna cotta, spiced rooftop apple compote, blackberries


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