You might not spy them but Bishop Sessa has a couple of thriving rooftop gardens where we grow the pretty herbs that are scattered on dishes, and some more substantial leaves and vegetables.
Chef Paul Cooper is quite passionate about his gardens. We haven’t busted him singing to the chillis yet (but we’re reasonably sure it happens).
We had a quick chat with him about what’s thriving and what’s good to plant in case you want to give it a go yourself.
Chef says he’s recently put in:
Parsley (flat leaf and curly)
Basil
Spearmint
Several varieties of chilli
Broccoli (which got eaten alive)
Radishes (heirloom)
Red oak lettuce & butter lettuce
He also says, “Some Asian greens are good to plant right now like Pak Choy and Gai Choy. I am going to plant heirloom beetroot and cauliflower soon, as it is a good time for both of them.”
Other thriving little friends include the lemon verbena, lemon myrtle, curry leaf, lovage, and pine geranium.
So get planting… or just come and enjoy what we make with our gardens.
Ps. Did you hear about our Tuck’s Ridge Dinner on 13 March?