New dishes already on the menu that have originated from the roof garden include Oregano, Sage, Russian Tarragon, Tomatoes, Yellow Beans, Chilli Peppers, and Squash and Courgettes. The new Opus menu is complemented by the hotel-grown produce including Lavender, used for a Lavender Ice-Cream, Rosemary and Thyme, adding the aromas and flavours to the Braised Lamb Rump in Rosemary Wine Gravy, and Basil for both the Clam Chowder with Basil, along with a special homemade Pesto. New head chef Russ Brown commented on the garden: "There is a passion for honest British food at the Radisson Edwardian Manchester. The Secret garden is testament to the dedication and commitment of the brigade's desire to work with the finest produce and be involved and hands-on with the full journey of their ingredients." He continued: "Previously this has involved sourcing from local farms in the North West, but the Secret garden is something the team has grown themselves. The roof garden is the home of our ingredients and another forum of our passion for food."