Urban oasis – Reclaim

For businesses in the UK’s major cities trying to improve their eco-credentials, things are looking up – literally. With increased pressure on green space in urban areas, some innovative companies have turned their rooftops into flourishing kitchen gardens and biodiversity havens. For head chef Alex Boyd, the edible roof garden at St Ermin’s Hotel (sterminshotel. co.uk) in London is a huge source of inspiration for his seasonal menus. ‘It’s great to use fresh ingredients with zero food miles and it adds to the hotel’s strong environmental ethos – we also have an anaerobic digester to compost any food scraps in a natural way,’ explains Alex. The hotel’s own honey is harvested from

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