SHOULD weary hacks trudging at the end of the day from The Economist’s office to Charing Cross station raise their heads, they may raise their spirits, too. Across the Strand, four storeys up, is a band of greenery, becoming lusher as the year progresses. On the roof of Coutts, the posh, private-banking arm of the state-owned Royal Bank of Scotland (of which the queen is said to be a customer), Peter Fiori, the head chef, oversees a thriving garden, home to a host of plants and three beehives.
“We have four microclimates,” Mr Fiori says, as he walks along the thin strip between the troughs in which the produce grows, stopping to pluck a herb, crush it and invite you to smell it, or to pop it into your mouth. Warmth from the roof on the south side, he says, adds several degrees to the temperature. Thus above one of London’s busiest streets guavas, pepino melons and finger limes, plus all manner of berries and wasabi, a pungent-rooted Japanese plant notoriously fussy...Continue reading
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