7 green restaurants to try this year
If you’ve set resolutions to be more sustainable this year, look to our list of responsible restaurants across the UK, who are focused on reducing food waste and transforming the way we dine out.
The Culpeper, East London
The Culpeper comes with a charming rooftop garden where they grow their own produce which is used throughout the menu to create unique and delicious dishes. In 2018, they produced 150 kilos of fruit and vegetables – and there’s always at least one selection made using only their homegrown supplies.
40 Commercial St, Spitalfields, London E1 6LP
Native, London Bridge
Borough Market’s Native boasts a selection of wild food that is indigenous to the UK, with most of the ingredients foraged from London and the surrounding countryside. Offering both à la carte and tasting menus, as well as zero-waste snacks, their team looks to create dishes that are both laid back and full of flavour.
32 Southwark Street, London Bridge, London, SE1 1TU
Bean & Wheat, Shoreditch, London
Set up to use surplus ingredients from the neighbouring restaurant The Frog Hoxton, Bean & Wheat is a must-visit in East London. Ideal for dining at any time of day, they offer everything from fresh pastries and home-made yoghurts to brunch classics and lunchtime plates. As well as coffees and fresh juices, there’s an extensive range of craft beers and innovative cocktails to see you through the evening too.
321 Old St, Hackney, London EC1V 9LE
Carters of Moseley, Birmingham
Carters of Moseley restaurant identity revolves around sustainable seafood selections, fresh herbs, fruits and vegetables, juices and infusions, with particular attention to foraged ingredients that are indigenous to the UK. As well as growing produce on his urban allotment, Brad Carter’s commitment to sustainability extends beyond the menu. Carter also gives his sous vide bags to a company that recycle them and turn them into children’s plastic toys. All proceeds are given to Hospitality Action, a charity dedicated to helping hospitality workers get back on their feet again after a setback.
2c St Mary’s Row, Wake Green Road, Moseley, Birmingham B13 9EZ
Silo, Hackney Wick, London
In 2014, Douglas McMaster opened one of the first zero-waste restaurants in Brighton called Silo. Now, the award-winning chef has moved his residency to Hackney Wick in London and has teamed up with CRATE Brewery, opening on the first floor of the White Building, overlooking the canal. That zero-waste ethos will be once again the calling card of the restaurant, with pickling and fermenting techniques employed to make everything last longer.
Because of the sustainable focus, the menu will rotate also regularly – giving you even more choices.
Unit 7 Queens Yard, Hackney Wick, London, E9 5EN
Sat Bains, Nottingham
Hailed as the fourth best-rated restaurant in the world, Sat Bains in Nottingham comes with a Michelin star tasting menu that is worth the hype. With a natured a consideration for sustainability, they have their own urban garden and greenhouse outside where the chefs pick produce and herbs for cooking, thus reducing transport, packaging and oversupply. Sat also made headlines in 2015 when he reduced his staff’s hours to four days-a-week, whilst keeping their salaries the same.
Lenton Ln, Nottingham NG7 2SA
Poco is dedicated to selecting suppliers who follow the Slow Food values — good, clean and fair. Serving up delicious all-British food that’s been hand-picked within 50-100 miles of the restaurant, the chefs believe in organic and biodynamic farming. Tom, Executive Chef of Poco, is also the founder of Forgotten Feast, a Social Enterprise working on projects throughout the UK to revive our cooking heritage and help reduce food waste.
45 Jamaica St, Bristol BS2 8JP