Ampersand is working with Kew’s horticultural experts to forage herbs, plants and flowers within the garden walls to include on the seasonal menu.
Rob Santos, operations manager for Ampersand, said: “The beauty of The Botanical is that through foraging for some ingredients and forging close relationships with local suppliers, we have the scope to develop the offer throughout the year.
“Working closely with Kew experts, we will continue to discover exciting ingredients and create innovative dishes that capture the botanical essence of Kew Gardens.”
The Botanical‘s seasonally changing menu will feature British dishes at brunch, lunch and afternoon tea, such as hand picked Kew wild garlic and nettle soup, and pan fried sea bass with mixed grain tabbouleh and roast gem lettuce heat.
Ampersand was appointed caterer at Kew Gardens in September 2016 and provides all catering services for Kew’s 1.5 million annual visitors.