UK CITY GUIDE, #EATFORTOMORROW

OZONE 

• Ozone has an inspiring approach to supporting a better future for farming through conscious sourcing and low-waste practices. Their ever-changing menu is fuelled by creativity and a passion for using the best available ingredients every season, and they’re always on the lookout for excess stock or second selections. 

• They are committed to working with 100% traceable farmers, suppliers and growers they trust across south-east England: line-caught fish by Fin and Flounder, regeneratively raised meat from Flock and Herd and produce from small-hold farmers in Kent and Sussex via Shrub Provisions.

• MUST TRY: Ozone really does know how to master brunch; check out these poached eggs served over roasted mushrooms on toast.
  
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ROOT

• Led by Chef Rob Howell, Root in Bristol is a forward-thinking restaurant that supports local producers while embracing a 'more veg, better meat' philosophy. Sourcing is pivotal in shaping Root's sharing plates menu, and they have an unwavering dedication to using top-notch regeneratively farmed meat, fish, fruit and vegetables. 

• They've also joined forces with Wildfarmed to source flour for their daily-made bread, pasta dishes, pizzettas and desserts. Wildfarmed unites a community of UK farmers to grow grain regeneratively, mimicking nature's rhythms to rebuild healthy soil, restore biodiversity and capture carbon.

• MUST TRY: We're big fans of beetroot; check out what Rob has done with Wilding Cider beetroots, roasted and paired with almond sauce and blood peaches from Hugo's Green Grocer.
  
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ROTH BAR & GRILL

• Roth Bar & Grill opened in 2014 as the first Artfarm location, pioneering a way of working that protects the environment, invests in people and infrastructure, and supports communities. Because they run a farm themselves, the team is intimately familiar with the challenges faced by sustainable producers.

• Supporting fellow farmers and fishers is at the heart of this brand, with close-knit partnerships between producers, butchers and chefs. Their menus are flexible, following the ebb and flow of what's fresh and in season. Most importantly, they prioritise producer welfare by ensuring they receive fair compensation.

• MUST TRY: We love the look of this steak salad using meat reared on Roth Bar & Grill’s farm that pairs perfectly with the accompanied courgette, chilli and mint side.

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SILO 

• Under the guidance of Doug McMaster, Silo is a zero-waste restaurant built on direct trade with farmers, reusable delivery vessels and a careful selection of waste-free local ingredients. All food scraps are composted, closing the loop. Silo is all about quality, combining modern and ancient techniques to honour natural ingredients.

• Silo is on a mission to combat disruptions in local ecosystems by promoting the consumption of invasive species. By incorporating these into their menu, they play a valuable role in protecting native populations and conserving resources. 

• MUST TRY: We’re super interested in seeing what Doug can do with Japanese knotweed. This highly invasive plant has a tart flavour when cooked, like a mixture of rhubarb and asparagus.
  
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DARWIN & WALLACE

• Darwin & Wallace is a collection of nine unique neighbourhood bars in the heart of London. They take immense pride in their commitment to hyper-local supply chains, ensuring that the food on your plate is responsibly sourced. Notably, they prioritise heritage ingredients like Dexter cattle, a rare native British Isles breed.

• It doesn't stop there! They grow their own rhubarb, herbs and tomatoes at No 32 The Old Town and even maintain beehives, keeping honey production as local as it gets. An impressive 75% of their main ingredients are sourced here in the UK.

• MUST TRY: We love the look of these Shetland Mussels with white wine, garlic, cream and skin-on fries.
  
  
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KNEPP KITCHEN

• At the recently-opened Knepp Wilding Kitchen, 80% of their ingredients come from the Knepp Estate's rewilding project. They use Old English Longhorn cattle, Tamworth pigs and Red and Fallow deer as grazers to boost soil health, later serving the meat at the restaurant as a byproduct.

• Their onsite market garden follows regenerative principles, focusing on soil restoration and the cultivation of heritage seed varieties. It's complemented by a picturesque wildflower meadow adorned with Sussex heritage apple trees, strengthening ecosystems while attracting wildlife and pollinators.

• The Estate is part of the Weald to Waves Project, a collaborative initiative to create a 20,000-hectare nature recovery corridor from Ashdown Forest to the kelp forests off the Sussex coast. This will ease wildlife movement, connect fragmented areas, enhance biodiversity, boost food production and enrich Sussex's rural economy.

• MUST TRY: We've had our eyes on this starter from their Bonfire Night menu for a few days now: venison tartare with smoked egg yolk and sourdough cracker.
  
  
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CAFE ST HONORE

• Led by Chef Neil Forbes, Edinburgh-based Cafe St Honore serves the very best Scottish produce in an authentically Parisian-style bistro interior. The team ensures high-quality food by celebrating provenance and supporting small-scale farmers and growers, boosting the local economy and reducing food miles in line with their 'Slow Food' philosophy.

• Their menus evolve to feature seasonal, local and traceable ingredients, something made possible through direct trade relationships. Neil writes a weekly newsletter showcasing seasonal ingredients and recipes, and their presence at Edinburgh's Farmers Market provides another platform to showcase local foods.

• MUST TRY: We loved the chilled organic courgette soup with mint, basil and Mull Cheddar this summer. We’re excited to see what Neil crafts from the bounty of this season’s autumnal veggies.
  
  
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CORNER BY TATE

• The Corner is Tate Modern's recently opened riverside after-hours bar and deli café. They serve a menu of seasonal, local produce seven days a week, with the menu carefully crafted by Head Chef Chris Dines. The cuisine features British ingredients picked at their peak from producers at the forefront of regenerative farming. While the food has an international flair, it's firmly rooted in British suppliers, ensuring that the produce is selected at its prime with sustainability in mind.

• MUST TRY: The salad bar is truly remarkable; we love its versatility with grains and pulses. Think roasted heritage beets with smoked quinoa, watercress, curd and 'Willy's' cider dressing, or burnt fennel with broccoli, orange, chickpeas and Romesco sauce.
  
  
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DISHOOM

• Dishoom is a vibrant restaurant chain beloved across the UK for its delightful fusion of Indian cuisine and a retro Bombay café ambiance. The team is committed to promoting plant-rich dining, offering a wide variety of delicious vegetarian dishes. Their chefs and menu development teams work passionately to encourage customers to choose plant-focused options.

• Dishoom is renowned for their house black daal. Lentils are a sustainable plant-based option with a low environmental footprint, enriching soil health and requiring less water and energy compared to many other protein sources.

• MUST TRY: ‘Vegan Sausage Naan Roll,' created in collaboration with Chef Neil Rankin of Symplicity Foods. This 100% veg-filled sausage is made from naturally fermented mushrooms, onions and beetroots, providing a fantastic meat-free alternative.
  
  
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THE BULL INN

• The Bull Inn in Totnes is known for its simple and sustainable approach to cooking. They focus on 1-2 main ingredients in each dish, avoiding unnecessary garnishes to keep the flavours pure and reduce waste. The starting point is always veggies; rarely do they start to put a plate together without first considering how to incorporate seasonal produce. 

• All ingredients used here are 100% certified organic, and they are committed to using the whole animal for meat, minimising waste. Their menus are driven by like-minded suppliers who share their ethos of prioritising flavour while respecting the planet. When it comes to fish, they use day boat catches and utilise the whole catch.

• MUST TRY: The menu is ever evolving, but always excellent. Right now, we're loving their new autumn desserts, especially the Cotswold cream parfait with a simple apple compote and a crunchy crumble topping.
  
  
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WAHACA

• Wahaca is known across the UK for fresh and authentic Mexican street food. Led by founder Chef Thomasina Miers, the team is passionate about sustainability and determined to reduce their footprint, even showing carbon ratings on their menus.

• Plant-based dishes now make up about 60% of the menu, taking inspiration from Mexico's historically plant-based and varied diet. They include seasonal specials with fresh, local ingredients, working with suppliers like Riverford Organic and Hodmedods for top-quality vegetables and pulses.

• Pulses and beans are a delicious meat alternative packed with fibre, protein and essential nutrients, making them true superfoods. Wahaca loves Hodmedod's pulses because they're grown sustainably without harmful chemicals, benefiting both us and the environment. 

• MUST TRY: You’ve got to order Wahaca’s new Oaxxacan hummus, made with Hodmedod's carlin peas and the leftover cauliflower stems from Wahaca's buttermilk cauliflower bites.
  
  
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THE BUXTON

• Located in East London, The Buxton offers a straightforward, seasonal menu featuring regional British and European dishes. They prioritise responsible sourcing, collaborating with suppliers like Swaledale in North Yorkshire, known for native breed reintroduction and high animal welfare standards. Fresh fish is sourced from the south coast, and the menu changes based on the catch of the day.

• MUST TRY: During our last visit we dined on the baked scallops with garlic butter and breadcrumbs. We absolutely loved this simple, flavour-packed dish featuring rich and buttery scallops. 
  
  
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HAWKSMOOR

• Hawksmoor is a genuine game-changer in the restaurant scene, and the only group to maintain a 3-star Food Made Good rating for over a decade.

• All their restaurants are powered by renewable energy sources like solar, wind and hydro. They send 100% of their food waste for anaerobic digestion, transforming it into biogas. They even use fryer oil to fuel their vehicles. They're committed to redistributing surplus food, collaborating with local businesses to find alternative uses, offering unsold food at discounted prices, or donating it.

• Hawksmoor is also a certified Carbon Neutral restaurant, dedicated to sustainable fishing practices and sourcing local, seasonal ingredients. Hawksmoor champions regenerative agriculture and responsible pastureland management. They've prepared a comprehensive document covering every aspect of what they consider ethical beef, from cattle rearing to the butchery process. They're also working closely with all their UK farms to assist them in achieving a net-zero carbon goal by 2030.

• Must-Try: The Sunday Roast is an absolute must. Picture this: a large joint of steak slow-roasted on a spit over an open fire, which comes to your table accompanied by delicious stuffing, cauliflower cheese, celeriac mash, roasted bone marrow...