Basil, rosemary, mint and thyme are growing in two tailor-made 1.5m-wide saucer-shaped planters at the roof bar to the Trafalgar Hotel on Trafalgar Square, London.
Ambius’ designer Lynne Rushen set the herbs, for use by the hotel’s chef, in a plum slate rockery with large sandstone-effect rocks.
The garden, including lavender and aloe vera, reflects seasonal menu offerings, many of which are inspired by botanical fusions.
Elements of the new garden can be seen in cocktails such as Mr Harry, an herbaceous blend of basil and gin.
"The design offers a vibe of laidback cool meets Mediterranean flair," Rushen said of her creation, which complements views of Nelson’s Column, the London Eye and Big Ben.
"Our brief was to create a sensory experience through the creation of a herb garden to echo the menu.
"The use of the two saucer-shaped planters provides a concentration of planting," said Rushen, whose company is one of the world’s largest providers of plants, replica foliage and flowers for commercial environments.
Hotel director of operations Beat Ganz said: "The new herb garden embodies the contemporary style and creative flare synonymous with the hotel."