Hilton London Heathrow Airport has introduced a field-to-table menu at its OXBO Kitchen and OXBO Café.
The seasonal menu features ingredients harvested from the hotel’s 21 raised bed kitchen garden – from beetroot to peppers, tomatoes and edible flowers. The garden is also home to 160,000 bees, which provide a supply of honey for dishes such as hot honey baked camembert and lemon, honey and thyme corn-fed half chicken.
The menu is available until the end of September and features 20 dishes, including confit duck leg with a warm lentil salad, spiced cauliflower fritters with red pepper and sun-dried tomato chutney, and sticky lamb belly bites with homemade mint mayonnaise.
Executive chef, Philip Clarke, and the kitchen team have also partnered with nearby suppliers to provide further fresh and local ingredients. The hotel’s new ‘OXBOWL’ salad, for instance, is crafted from hot-smoked salmon from within 50 miles, and paired with turmeric roasted peppers, beetroot and radish from the onsite garden. A total of 70 per cent of ingredients in the salad come from the kitchen garden.
Clarke commented:
“At Hilton London Heathrow Airport, we’re at the heart of the airport infrastructure, and have created an extensive kitchen garden where the grown produce is used to create a very special dining experience.
“So much of the produce grown in our onsite garden is used to create our seasonal plates and cocktails, offering our guests an authentic field-to-table dining experience. This is a unique offer for an airport hotel and something we cherish.”
Last year Hilton partnered with Klimato to introduce carbon labelling onto menus across almost 30 hotels in the UK. The menu at Hilton London Heathrow Airport promotes lower carbon options, by labelling dishes as low, medium or high impact based on the carbon footprint per serving.
Hilton unveils autumn menus with carbon labelling across UK hotels
