Tel: 020 8450 8318 or Email: roberts@londonediblegardens.com
 
 

London Syon Park

< Back Home Page   < Back to Our Work



.........................................................

> The Kitchen Garden

> The Herb Garden

> The Greenhouse

> The Orchard

> Chef's Table

> The Hotel

> Syon House


> Lee Streeton Profile

> Lee's How to Eat It

......................................................



Above: Mixed Basil and Nasturtiums
......................................................



Above: Herb Garden, July 2011; Below: The garden in March after seedlings had been planted



......................................................



......................................................

A Dream Come True

Lee Streeton commented,
“As a chef, it’s a dream come true… and Robert is helping to bring my dream to life. Since starting the project in November 2010, we have established a great rapport and close working relationship. Robert has pushed the boundaries of my original idea of a kitchen garden to encompass a wide-ranging edible garden which will ensure dishes contain optimum nutritional content and an intensity of flavour – setting a new benchmark for west London.” 




.....................................................

Edible Garden

For breakfast, lunch, afternoon tea, dinner – even drinks at the bar – hotel guests will be able to enjoy fresh produce from the hotel’s edible garden. Fresh herb teas using sage, mint, verbena, thyme and valerian will be available – freshly picked.

Fresh rocket will add a wonderful peppery flavour to salads. Freshly picked seasonal vegetables such as carrots, beets, courgette flowers, pumpkin, broccoli, to name a few will bring a wonderful freshness to the restaurants seasonal dishes. Many of the hotel bar’s signature cocktails will be infused with herbs and soft fruits picked directly from the hotel’s gardens. 


.....................................................






.....................................................................................................................................................................

We are delighted to be creating an extensive edible garden for the latest Waldforf Astoria Hotel: London Syon Park. The first of its kind in the capital, the garden is already providing fresh produce for the hotel’s Capability restaurant and Peacock Alley bar. READ MORE >




Above: Lee Streeton (left) Executive Chef and Robert Stoutzker (right) of London Edible Gardens, in the greenhouse at London Syon Park
 

The 2,200 sqm site features a spacious Kitchen Garden, an 80 sqm Herb Garden, two Orchards, a 40 ft ‘Victorian’ Greenhouse and Outdoor Kitchen. Robert Stoutzker, Director of London Edible Gardens, worked in close collaboration with Lee Streeton, the hotel’s Executive Head Chef (formerly Executive Chef at Brown’s Hotel), to bring to life Lee’s dream of cooking dishes made from the healthiest of ingredients, freshly picked within yards of his kitchen’s back door.

Over the summer of 2011 there were over 25 different types of vegetables and salad leaves – from Jerusalem artichokes and beetroot, to borlotti beans and Jersey Royal potatoes. The wide range of herbs – from Greek Basil and Bronze Fennel, to Lemon Thyme and Lavender – were also used to flavour cocktails served in the terrace bar and Herb Garden. Apple and pear trees have been planted to the side of the hotel lobby ready to enchant guests in the spring and soft fruit trees are planned for 2012 with a view to creating delicious puddings, savoury chutneys and sweet jams.

Lee, like his menus, is ambitious but realistic. “It was important to focus on achievable requirements for our first year, so together with Robert we earmarked 24 different vegetables to cover year one. We chose the tastiest varieties of beetroot, carrots in three different colours, Jerusalem artichokes, courgettes for flesh and flowers, clambering runner and Borlotti beans, several varieties of tomato including Black Russian and Golden Sunrise and we are actually going to offer our very own potatoes all year round, including the sought after International Kidney variety, the onshore version of a Jersey Royal,” beams Lee. [Interview with Jacky Hobbs]

Lee and Robert’s joint vision is to continue expanding and enhancing The Edible Garden at London Syon Park over the next three years, aiming to establish an environmentally sustainable garden – with companion planting limiting the need for any pesticides, crop rotation to maximise production, and all green kitchen waste being composted and returned to the garden. Future plans include expanding the fruit orchards to include plums, apricots and figs; and planting a Wildflower Meadow to provide edible flowers and attract bees (from Lee’s beehives) to increase the garden’s yield and productivity through pollination.

Set within rural surroundings only seven miles from central London, the hotel and edible garden are surrounded by 200 acres of grounds originally designed by one of England’s most famous garden designers, Lancelot “Capability” Brown. This inspiring site has galvanised Robert Stoutzker’s passion for growing edible produce in gardens which look as good as they taste – gardens which are not merely practical, they are also about creating a visually attractive and relaxing environment for clients and guests to enjoy alike. Robert commented: “I’m delighted that London Edible Gardens is part of this exciting, ongoing project.”




Above: The herb garden at London Syon Park is growing "faster than we can pick it" says Lee Streeton, July 2011


Back to Top >                                                                                                                        [ NEXT]            
.....................................................................................................................................................................
 

ABOUT THE HOTEL: LONDON SYON PARK

London Syon Park is the first new-build Waldorf Astoria in the UK and its 24th hotel worldwide. Opening in Spring 2011 this luxury and state-of-the-art hotel has 137 rooms and suites and is only seven miles from both Hyde Park Corner in central London and Heathrow Terminal 5.
 

Sitting close to the main house, the hotel is set within 200 acres of the Syon House parkland estate – owned by the Duke of Northumberland, it is one of London’s oldest remaining country estates. To read more about the hotel and Waldorf Astoria, please visit: www.waldorfastoria.com
and blog.londonsyonpark.com



Back to Top >                                                                                                                          [ NEXT]            

.....................................................................................................................................................................
 
SYON HOUSE & ESTATE

A former royal palace built over a royal monastery, Syon House has a colourful history and is home to pricesless art and furnishings, with an interior considered to be some of Robert Adam’s finest work.

The magnificent grounds were originally landscaped by Lancelot 'Capability' Brown (one of England’s most famous garden designers) between 1767 and 1773. He swept away the Tudor terraces and formal gardens, setting the castle-like house in a green park. He created a large lake in the mid-distance and introduced cedars and other exotic trees.




Back to Top >                                                                                                                          [ NEXT]            

.....................................................................................................................................................................


Website Builder