Chef Shane Osborn of the Michelin-starred restaurant Pied à Terre is proud of his new roof garden, which he started sowing last autumn. This year he has added plants that he has propagated himself, from seeds grown on a windowsill. It’s small, yet it grows nearly 200 plants, including 15 different herbs and numerous edible flowers, from borage to caraway. There are also various vegetables and fruits, from Jerusalem artichokes to redcurrants, all of which Osborn uses in his innovative dishes.

Rooftop gardens, kitchen gardens, hen houses next door. It’s all part of the back-to-nature movement going on in London and elsewhere in the U.K. hospitality business. One of the most established is the organic kitchen garden at the celebrated Lancashire hotel and restaurant, Northcote Manor. ‘I think one of the best things is that it makes you more creative,’ says the head chef, Lisa Allen.

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