Our Food
We champion local and seasonal British produce that is the best our money can buy, cooking dishes designed to deliver as much pleasure and happiness as possible. Championing British produce doesn’t mean we only use British produce (our lemons don’t come from Suffolk) but we source the most sustainable and highest quality produce we can find within reason. We never cut corners with the quality of the ingredients.
British produce doesn’t mean we only cook British recipes, but we mostly use this style as our starting point, happily taking ideas from anywhere that enhances the flavours, taste and experience of our dishes. Our dishes are made-from-scratch as much as possible and this includes our stocks, jus, gravies and sauces, condiments, jams, desserts, pastries and ice creams. We like to plan ahead, fermenting, freeze drying, batch, preserving and canning seasonal ingredients during their peak production time to use throughout the rest of the year.
We support pasture-reared meat and sustainable seafood initiatives, buying organic, free-range and fairtrade whenever we can, working to reduce our waste and carbon footprint and don’t think a restaurant should even have to say this.
If we can have a direct relationship with the producer we will and if we can get our produce within a couple of hours drive from Clerkenwell, that’s where we’ll get it from. We change the menus seasonally using produce when it’s at its peak. Spring, summer, autumn, Christmas, winter, with minor hyper seasonal changes, special menus and additions along the way. Each season we talk to our producers about their harvest, produce and livestock and discuss our plans for the coming menus.
Meet our producers
Our staff know our producers and have a tangible connection with what we serve, they know how and where the ingredients were grown and, based on our values, why they have been selected for our menus. At least once a year we cook a meal on site at our producers land and often make an event out of this, inviting our customers and staff to join us for a night out eating straight from field-to-plate.
Fine English trout from the world famous Test and Itchen Rivers in Hampshire.Slow grown for two years in fast flowing pure chalk stream water, their artisan-farmed trout have a unique, clean taste.
Shepherdess Sophie Arlott produces her unique, award winning lamb on the lush pastures around the village of Lenton. She has spent years carefully selecting and cross breeding different native and primitive breeds for the perfect combination and has now hit on the perfect formula.
London-grown fruit and vegetables from Vernon Mascarenhas. A pioneer in the world of vegetables, we're really happy to be serving up some of Vernon's stunning tomatoes and berries, all produced in the fine city of London.