The Rooftop Farm Wimbledon was born from a desire to turn an unused urban space at Wimbledon Quarter into a flourishing and sustainable garden, full of seasonal produce to be enjoyed by our resident bees and local community alike.
Located on the roof of Wimbledon Quarter, The Rooftop Farm Wimbledon produces an array of fresh produce, Oyster mushrooms and local honey throughout the year. Read on to find out more about what we do.
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Locally Grown Produce
Considerately managed by our resident farmers, James and Oliver, the farm produces an array of crops throughout the year. These include microgreens such as radishes, leeks and rainbow chard and a selection of herbs ranging from mint to coriander and parsley.
In addition, we grow seasonal produce such as a variety of salad plants, heritage tomatoes, squash and chilies. And of course, strawberries in time for The Championships!
Our Mushroom Farm
Working closely with the Caley Brothers, we fitted out a disused storeroom at Wimbledon Quarter with a specialist mushroom grow tent, where we now produce gourmet-quality Oyster mushrooms all year round.
All of these mushrooms are grown from recycled coffee grounds, sourced from cafes and restaurants local to Wimbledon Quarter. We have also trialed other varieties of mushroom, such as pink and yellow oysters and shiitakes.
An exciting update for 2025: our very own Oyster Mushrooms now available to purchase exclusively in Huddle’s The Fire Station Café! Find out more here.
Wimbledon Honey
The Rooftop Farm also houses four carefully maintained apiaries, home to our (approximately 40,000) honeybees.
Looked after by BeeUrban – a beekeeping organisation dedicated to sustainable urban apiculture, our bees produce an average of 480 jars of local honey each year, with the flavour influenced by the local gardens and green spaces they visit and pollinate.
Want to learn more about the benefits of local honey? Read here.
Creating a Circular Economy
The Rooftop Farm Wimbledon was launched in 2022 with the intention of creating a circular economy; a system designed to reduce waste whilst maximising resources through reusing, recycling, and composting.
Passionate about doing what we can to reduce our impact on the environment, we are constantly looking at new sustainable initiatives to implement on The Rooftop Farm.
One initiative is the recycling of used coffee grounds, collected from local cafes and restaurants, to grow mushrooms.
With approximately 80 million cups of coffee drunk each day and less than 1% of the bean ending up in the cup (the rest going to landfill) coffee waste is a huge problem for the UK.
However, coffee grounds are packed full of nutrients and once mixed with a medium, they provide the ideal base in which to grow mushrooms – specifically Oyster mushrooms.
Our mushrooms, along with local produce such as microgreens, herbs and seasonal produce, are supplied to a range of local restaurants such as The Fox and Grapes and Dog and Fox in Wimbledon Village and The Bingham Riverhouse restaurant in Richmond, as well as being sold at local farmers markets in the area. Thus, creating a circular economy.
Expanding the Farm
With Oyster mushrooms proving so popular, we are keen to trial different species of mushroom.
This summer we introduced a ‘nuclear colony’ (nuc for short), a new & smaller hive containing the basic components necessary to start a new colony – a few frames, a Queen, worker bees and some brood (immature bees). Nucs typically develop quite quickly, so we’ll keep you update on their progress!
We have also had pink (Pleurotus Djamor) and yellow (Pleurotus Citrinopileatus) mushrooms growing up there!
Join the Community
With plenty of exciting plans in the pipeline, follow us on Facebook and Instagram for our latest news and events, including The Rooftop Farm tours. You can join our mailing list so you never miss an update!
If you are interested in ordering our produce or are a local community group looking to host an event at our farm, please contact rooftopfarm@wquarter.com.