Rooftop Harvest 2025: From Summer Crunch to Autumn Spice
High above the bustle of Westminster, our terrace greenhouse has been quietly delivering something special - fresh, seasonal produce grown just a few floors from the kitchen, headed straight to The Landing Café a few floors below.
Using organic gardening techniques our greenhouse team have supplied a tasty selection of seasonal produce. From summer-fresh 🥒 cucumbers and 🌱 spring onions picked at their peak and served within hours, adding crunch and colour to lunchtime menus.
Thanks to our time-lapse camera, and a fabulous prototype film by our Contracts Manager Jack, we’ve been able to watch the full journey from seed to shoot to harvest - a reminder that good things really do grow with are and a little sunshine (even in London).
You can too, just check out our socials!
As the seasons turned, the rooftop moved into autumn mode, producing a colourful mix of 🎃 flavoursome pumpkins, lush green tomatoes and 🌶️ firecracker chillies. Making their way downstairs to inspire soups, chutneys and Asian-inspired dishes, proving that hyper-local produce can deliver all the flavour you need.
Everyone loves the idea that ingredients don’t travel - they take the lift!
What makes the greenhouse truly work is collaboration. Our gardeners meet with the café’s on-site caterers, months in advance to plan what to grow, when it will be ready and how it will appear on the menu.
This year’s pumpkin harvest was particularly generous, with plenty for seasonal dishes and carving activities, ensuring nothing went to waste and everyone could enjoy the results.
Seeing the café’s menu showcase rooftop produce is rewarding for everyone involved. Chefs value the freshness and flavour, our client enjoys the sustainable, circular approach, and staff and visitors get to taste produce grown right where they work and shop.
The Q&S team have also sourced recyclable materials for veggie and seed beds with a difference, all in line with the client’s sustainability goals. Thanks to the team, 450 plants; including Marigolds, Campanula, Tomatoes and Rosemary found new homes with Landsec customers.
2025 has shown what’s possible when food is grown close to where it’s eaten, seasonal, sustainable and full of flavour.
The plan for 2026 is to double Landsec’s vegetable/ salad production, with the next few weeks promising a harvest of 30 Savoy Cabbages and a bed of Leeks.
We’ll be planting our seedlings for the coming season soon; tomatoes, chillies, radishes, courgettes, squashes, pumpkins, herbs and salads over the summer.
By planning crops alongside the café team months in advance, the greenhouse has become part of the menu itself — a true full-circle approach that delivers freshness, flavour and sustainability in every dish.
It’s seasonal local produce at its best, grown right where it’s enjoyed.
To find out how seasonal produce could support your sustainability goals contact
