Hilton London Heathrow Airport’s OXBO Kitchen and OXBO Café have introduced a field-to-table menu featuring ingredients from the hotel’s raised bed kitchen garden.
The seasonal menu includes dishes made with ingredients like honey from the 160,000 bees on-site, as well as offerings from nearby local suppliers.
The menu, available until the end of September, offers 20 dishes such as confit duck leg, spiced cauliflower fritters, and sticky lamb belly bites.
Executive chef Philip Clarke highlighted the importance of the hotel’s kitchen garden in providing fresh ingredients for a unique farm-to-table dining experience, with efforts to promote lower carbon options through menu labels based on carbon footprint per serving.
