Our sensory gardens was planned and designed to offer our customers a multi-sensory dining experience in London.

Built from a variety of up-cycled and repurposed materials to offer a range of rustic styles and textures throughout the space, our gardens and its canal side location features over 37 different types of plants and produce that help to stimulate our customers’ senses through touch, sight, scent, taste and sound.

Unlike any other outdoor venue or most restaurants in London, our edible garden offers a unique experience where customers can enjoy alfresco dining while surrounded by the organic, growing produce and ingredients we use across our menus, providing a farm to table service.

Our in-house, low waste and bio dynamic policy helps us to approach the way we think about food differently.

The Barge East sensory garden enables us to harvest produce smartly and provide our chefs with access to the freshest ingredients helping to meet their needs and desires. This in turn further inspires our chefs when planning our seasonal menus as produce is readily available on their doorstep.

Each crop is mindfully selected by our chefs, with the practice of using as much of the produce possible in mind. From the fruits & vegetables, to the leaves, stems and flowers, using every possible part not only reduces food waste within our kitchens, but encourages our chefs to feel inspired and experiment with new flavour combinations.

The introduction of site composting has been recently introduced this summer to provide an environmentally friendly way of dealing with kitchen and garden waste.

Focusing on resourcefulness and responsible consumption, Urban Organic works closely with our Restaurant’s and Street Kitchen’s Executive Chef, Stefano Camplone to plan and harvest crops every Thursday for the restaurant and street kitchens week ahead.

Stefano plans the seasonal menus in great detail, considering the ingredients readily available from our Gardens at the time, while incorporating additional produce into dishes and specials weekly to reduce the amount of ripe and ready to use crops going to waste.

Our chefs make a conscious effort to reduce plastic storage and non-recyclable packaging waste from suppliers, with our restaurant proudly cling film free. Hand making and pre-preparing as much produce as possible in-house, not only helps contribute toward our low waste policy, but ensures our customers receive the freshest possible ingredients in their dishes across the menu.

When it comes to using the best possible produce available, it not only comes straight from the Barge East Gardens, but from some of the top restaurant stockists and local suppliers.

We value being able to offer our chefs the chance to work with such high quality produce while building relationships with our partners, we’re proud to be working alongside companies such as Natoora, HG Walter, Swaledale, Flying Fish, Simply Fish, E5 Poplar Bakehouse & Shrub Provisions.