The design brief was to embrace the “paddock to plate” philosophy. The real challenge was deciding where and how to grow a range of edible plants inside the restaurant. This was achieved in the restaurant’s atrium where plants successfully grow upside down, along the walls and in large pots. The design of this kitchen garden creates a productive rural atmosphere in the heart of the city.

What the client says:
I will say that it’s the greenest, leafiest steakhouse I’ve come across with a wall of herbs, a tree with a thick twisted trunk growing through the ground, potted upside down herbs and foliage every which way you look. www.notquitenigella.com