Sadly, guests (of both the hotel and the Club Room dining area) are not allowed up to the garden to pick their own leafy greens. What with all the fancy latte art and busybody social media activity happening, guests are far too preoccupied to be frolicking in the garden anyway. We asked if he ever accepted any tips or suggestions—you know, one friendly gardener to another—but no, none of that either. It's just as well, we suppose. Too many chefs in the garden and all that...
Of the 20 different kinds of vegetables (including 37 varieties of tomatoes!) grown there, Farnabe gets particularly creative with the squash blossoms and green beans. Squash are stuffed with fresh goat cheese and tempura-fried, while green beans show up in salads, garnishes, and soups.
We have so many green beans it's not even funny. The more we pick, the more they grow."