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All 01.07 EATING OUT

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    The Dysart Petersham

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    Family owned and run, The Dysart Petersham is driven by a guiding family view, firmly rooted in the shared values of the lead team of manager, Barny Taylor, and Head Chef, Kenneth Culhane: passion for food and wine, commitment to quality ingredients, responsible sourcing, belief in the value of tradition and the role of food, wine and welcome in conviviality. Both are constantly inspired by our surroundings in this country village half an hour from Mayfair and the always beautiful changes it sees through the seasons. It is engrained in both to appreciate and reflect in their decisions: the increasing need, understood so naturally in earlier years more closely connected with nature, for ethical treatment and welfare of animals, thoughtful and natural cultivation of plants, and the wise, thoughtful use of resources; the value of old varieties and breeds and the richness that wild herbs, flowers and plants add to our lives; the role of beauty in enriching life. A concert pianist recently drew to our attention some words of Henry Miller: “Art teaches nothing, except the significance of life” Whether one agrees, or not, this is a wonderful summation of all we hope to help achieve across all the arts, food, wine, music , artworks, nature, conviviality, good company and conversation, with pleasure for all the senses.

  • Gather E17

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    Gather E17 is a pop up restaurant, founded by husband and wife team, Martin and Charlotte. We will be hosting supper clubs, Friday Nights and Sunday brunches in our pop up at Blackhorse Lane Ateliers (https://blackhorselane.com). Our shared vision is to bring seasonal, ethically sourced and beautifully cooked food to our home in Walthamstow. Our style of food is Modern British. We use French cooking techniques and British produce. Together we want to bring fine dining in a relaxed atmosphere to Waltham Forest, championing local artisanal makers and growers.

  • Riverside Organic Farm Shop & Café

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    Certification, Accreditations & Memberships:

    Soil Association

    Riverside Organic is a family run farm shop and café in Whatcroft, just outside Davenham in Cheshire. The shop opened in March 2005 initially as an outlet for their own high quality and organic beef, lamb, fruit and vegetables off the farm. Since then, the shop and now café and delivery box service, has gone from strength to strength and sells over 600 organic products. The Bennett family have been running their beautiful Cheshire farm for three generations and come from families that have farmed in Cheshire for more generations that the family can remember. Shipbrook Hill Farm lies either side the meandering River Dane and is in total 335 acres of organic land. Simon Bennett is the youngest partner and has tried hard to diversify the business to meet the increasing demand for farm fresh organic food. Simon explained, “Our policy at Riverside Organic is to produce the finest organic meats from traditional breeds such as Hereford, Aberdeen Angus & Welsh Black. We take the view that although these breeds often take longer to finish the extra efforts are rewarded with superb quality & taste. We grow all the feed for the cattle on the farm giving us complete traceability.” The land drops away from the farmstead to the flood meadows of the Dane Valley which provides habitat for a number of important species, including lapwing, partri

  • The Rusty Pig

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    The Rusty Pig, is a family-run business, based in rural Devon. We’re experts in all things pig, running a specialist charcuterie shop in Ottery St Mary and a communal dining table where customers can enjoy our artisan produce in truly unique surroundings, for breakfast, lunch and supper. We are passionate about pigs and source all our pork from our own smallholding and other local farms close by that share our passion for ethical farming methods. All our pigs enjoy a natural diet and have the freedom to roam the beautiful Devon countryside. Also available for events and weddings catering.

  • The Bay Fish & Chip Shop

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    Certification, Accreditations & Memberships:

    MSC Certified
    Sustainable Restaurant Association
    Fish2Fork rated
    Good Catch Awards
    Scotland Food & Drink
    National Fish Friers
    VisitScotland
    Grampian Food Forum
    Seafood Scotland
    Seafish

    Calum Richardson set up The Bay Fish & Chips in 2006 with his wife Lindsay, and since then, the couple have taken their takeaway to the top, serving thousands of portions of fish & chips to many happy customers and winning many industry awards along the way. The haddock used in The Bay’s award winning fish and chips is Marine Stewardship Council Chain of Custody certified (The first fish and chip shop to be granted this certification) and the quality and provenance of ingredients used is crucial to The Bay’s success – Calum’s menu will tell you the name of the boat that landed your fish, and the farm that grew your tatties. Calum’s high standards in all areas of his business, from ingredients to customer service to cleaning products meant that in 2013, The Bay was the overall winner of the National Fish & Chip Awards. The Bay is also one of the most highly rated restaurants in the UK by the Sustainable Restaurant Awards. Calum is a highly respected ambassador for Scottish seafood and Scottish fishermen, and regularly works with other chefs, food industry figures and schools to promote the benefits of Scotland’s natural larder.

  • The Riverford Field Kitchen

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    Certification, Accreditations & Memberships:

    Soil Association

    Eating in The Riverford Field Kitchen is something to remember. We think great food tastes even better when you enjoy it with other people, so you will share your table with fellow diners for a feast of the freshest seasonal produce from our fields. Uniquely, there is just one sitting and the whole restaurant is served together at the same time. Booking is required. We do things differently at The Riverford Field Kitchen. There’s no starters and no mains. We bring dishes to your table in one long flow – a set menu of six-eight dishes celebrating the seasonal produce in our surrounding fields and garden.  Combinations of hot and cold seasonal salads, inspiring veg dishes and grass reared meat or sustainable fish. Portions are generous and there’ll be plenty to go round. When it comes to pudding, we’ll invite you up to the kitchen to choose from a wickedly tempting selection.

  • River Cottage Kitchen & Deli Winchester

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    Certification, Accreditations & Memberships:

    Sustainable Restaurants Association

    Dine on the finest the season has to offer, in the peaceful and verdant setting of Abbey Mill Gardens; located close to the city centre and Winchester’s main tourist attractions. The menu showcases a mix of seasonal, local, organic and wild produce, with meat coming from local farms that produce free range and organic meat to the highest welfare standards. Fish and shellfish come from local day boats and other sustainable sources in the South West. Looking to host an event? Our facilities are available for private hire or private dining. Get in touch for further details.

  • River Cottage Kitchen & Deli Bristol

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    River Cottage Canteen Bristol is an award winning restaurant based in the Clifton area of Bristol, serving up simple, delicious dishes of the best local produce prepared freshly every day by chefs who are dedicated to creating the finest tastes in the most sustainable way. The menu showcases a mix of seasonal, local, organic and wild produce, with meat coming from local farms that produce free range and organic meat to the highest welfare standards. Fish and shellfish come from local day boats and other sustainable sources in the South West. Most of the canteen’s vegetables and fruit are grown within 50 miles of Bristol. Guests can enjoy a relaxed lunch and evening meal or book in for one of the event nights, with live music, talks, demos and much more going on each week. For more information, including what’s on the menu, upcoming events and special offers, please visit rivercottage.net/Bristol or call on 0117 973 2458 or email bristolcanteen@rivercottage.net.

  • River Cottage Kitchen & Deli Axminster

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    Certification, Accreditations & Memberships:

    Sustainable Restaurants Association

    The River Cottage Canteen and Deli Axminster showcases the very best the South West has to offer. A two-minute diversion off the A35 between Dorchester and Exeter, our award-winning restaurant and deli celebrates our famous ethos about fine seasonal, locally-produced produce. Serving up simple, delicious dishes of the best local produce prepared freshly every day by chefs who are dedicated to creating the finest tastes in the most sustainable way. The menu showcases a mix of seasonal, local, organic and wild produce, with meat coming from local farms that produce free range and organic meat to the highest welfare standards. Fish and shellfish come from local day boats and other sustainable sources in the South West. Most of the canteen’s vegetables and fruit are grown within 50 miles of Axminster. Guests can enjoy a relaxed breakfast, lunch and evening meal or book in for one of the event nights, with live music, talks, demos and much more going on each week. For more information, including what’s on the menu, upcoming events and special offers, please visit rivercottage.net/axminster.

  • Pllek

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    Pllek is a cultural hotspot and restaurant that focuses on healthy living and sustainability. Looking out over the water at the very tip of the NDSM wharf in Amsterdam-Noord, it’s industrial container architecture fits in nicely with its shipyard surroundings, but inside, Pllek manages to offer a cosy, warm ambiance and an open approach that’s unique to Amsterdam’s hospitality scene. An island vibe right in the middle of town that allows you to truly feel at ease and that invites you to open up, be amazed and think outside the box. Home to Amsterdam’s biggest outdoor terrace, Pllek prides itself on the city’s best view from city beach Strand Noord and is the perfect spot to get away from it all. But it’s more than just a beach joint. Pllek serves honest organic food and cooks up an inspiring mix of music, movies, exhibitions, workshops, business sessions, yoga lessons and more. You can even organize your own imaginative (business) event in their adjoining event space.

  • Local Food (& More!) Co-operative

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    Certification, Accreditations & Memberships:

    Member of Social Enterprise UK
    Member of Co-operatives UK

    We are a community-run co-operative, hosting our green café at weekends from May to September. Adjacent to the Flitch Way, the café serves delicious locally sourced food (lots grown on our site) and drink (including our own label Honey Beer!). We are not-for-profit and run by volunteers who operate the café, a bike hire facility and our horticulture project.

  • Le Manoir aux Quat’Saisons

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    Certification, Accreditations & Memberships:

    The Soil Association
    Garden Organic
    MSC

    1984 saw the opening of Le Manoir aux Quat’Saisons, combining breathtaking surroundings with gastronomic excellence. “I had in mind a small house in the country, but I fell in love with Great Milton Manor, set in 30 acres. With the help of a few friends it was transformed into a magnificent country house hotel.” Raymond Blanc aimed to create a place where guests could relax and savour the surroundings. Working with some of the best interior designers in the UK, he transformed the rooms into stylish and unique palaces. The restaurant swiftly earned two Michelin stars, which it has held for a staggering 29 years. Stunning gardens are the envy of botanists worldwide. The Raymond Blanc Cookery School, opened in 1991, attracts a constant stream of budding chefs.

  • Southbank Centre Food Market

    Southbank Centre Food Market showcases some of the best street food and produce in the capital. Bursting with fresh, creative and vibrant flavours, the market caters for food lovers and explorers alike. Since April 2015 Southbank Centre has created a smorgasbord of culinary delights, making the Southbank Centre Food Market one of London’s top food destinations. Find the market on Southbank Centre Square each weekend including bank holidays.

  • Ruby Violet – Tufnell Park

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    We are based on the borders of Tufnell Park and Kentish Town, a little jewel in the heart of Fortess Road, from where we serve our delicious ice cream and sorbet. We take time to create our flavours, for example the toasted coconut is made by cracking then peeling the coconuts, grating, toasting then soaking in the milk and cream for 2 days, straining then churning. All the dairy ice cream is made in small batches, using seasonal fruit prepared daily on the premises. In the summer the mint, rhubarb, apples and honey are all sourced from within a few miles. Blackberries and damsons come from Julie’s home village of Flintham in Nottinghamshire. Julie decided right at the beginning to only use organic milk, free range eggs, British or fair trade sugar. We use no artificial preservatives and all our tubs are biodegradable and compostable, and we recycle our spoons. The ice creams all contain egg yolk. The sorbets contain no dairy. All the sorbets and ice creams may contain traces of nuts, as we use the same equipment and although it is cleaned thoroughly between each batch we cannot guarantee a completely nut free product. We’re always open to suggestions for new flavours and are very willing to experiment, so please contact us with any ideas. Ruby Violet also offers catering for special events and weddings and runs ice cream and so

  • Ruby Violet – King’s Cross

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    Our Kings Cross branch opened at the end of May 2016 in the Canal Quarter of the new development, situated in the Midland Goods shed next to Waitrose wine bar. Our Panama table with its curvy profile came from the bottom of the Panama canal, we subsequently redesigned the seating area to accommodate this rather spontaneous purchase. All the dairy ice cream is made in small batches, using seasonal fruit prepared daily on the premises. In the summer the mint, rhubarb, apples and honey are all sourced from within a few miles. Blackberries and damsons come from Julie’s home village of Flintham in Nottinghamshire. Julie decided right at the beginning to only use organic milk, free range eggs, British or fair trade sugar. We use no artificial preservatives and all our tubs are biodegradable and compostable, and we recycle our spoons. The ice creams all contain egg yolk. The sorbets contain no dairy. All the sorbets and ice creams may contain traces of nuts, as we use the same equipment and although it is cleaned thoroughly between each batch we cannot guarantee a completely nut free product. Ruby Violet also offers catering for special events and weddings and runs ice cream and sorbet-making classes for adults and children.

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