Just steps away from one of the world’s busiest airports, Hilton London Heathrow Airport surprises guests with an oasis of greenery and purpose.
Nestled within Hilton London Heathrow airport‘s grounds are 21 raised garden beds, lush with seasonal produce—beetroot, tomatoes, peppers, and edible flowers—all used in the dishes served at OXBO Kitchen and OXBO Café. Fruit trees and berry bushes further enrich the landscape, offering fresh harvests that celebrate British seasonality.
This vibrant kitchen garden also supports a unique twist on the field-to-table concept: herbs from Executive Chef Phillip Clarke’s garden are not only used in the cuisine, but also infused into a signature house-made gin—bringing a fragrant, botanical flair to the bar menu.
The hotel is also home to 160,000 bees whose honey is harvested and featured in dishes like baked Camembert and lemon-thyme chicken. With a deep commitment to sustainability, Chef Phil and his team work hand in hand with regional suppliers to ensure every plate tells a story of local flavour and conscious craftsmanship.