Striving to be as sustainable as possible has never been more prominent. The last few years we’ve seen everyone ditch their plastic bottle for a reusable alternative, an influx of small sustainable brands pop-up and even restaurants and chefs getting on board.
Today we’re shedding light at some of London’s best and most sustainable restaurants that are helping do their bit for the environment, whilst still churning out delicious, flavour-forward dishes. From Skye Gyngell’s brainchild to the country’s first carbon neutral independent restaurant, these are our favourites.

Petersham Nurseries 

The nursery and restaurants are eco pioneers, from the way they run their organic farm to sources responsibly. The restaurants are providing powerful ways to cut down on food waste, as well as implementing recycling efforts that work. All of their takeaway and delicatessen packaging is 100% biodegradable, and even their chef jackets are made from recycled bottles. 
Even their chef jackets are made from recycled bottles…
They are also part of Recorked, the UK’s leading natural wine cork recycling program. They donate their corks to Recorked so that they can resell or supply free corks to various charities and schools for art projects.

Not only is Petersham Nurseries known for their stunning florals and pockets of plants, both their Covent Garden and Richmond branch are home to dining rooms. As you’d expect, each is innately beautiful, complete with an excess of florals and rustic furniture dotted around. 

WHERE: RICHMOND & COVENT GARDEN
WEBSITE: WWW.PETERSHAMNURSERIES.COM

Jikoni
Last summer saw Jikoni become the first independent restaurant in the country to achieve carbon neutral status. The achievement came to the surface thanks to the restaurant’s ongoing partnership with non-profit, Climate Neutral. 
The restaurant, founded by Ravinder Bhogal, draws inspiration from immigrant cuisine and the intense, shared flavours and vibrant cultures from South Asia and the Far East, the Middle East, East Africa and Britain. 
This is an undeniable huge achievement and will hopefully act as a catalyst for other restaurants to follow suit in 2022 and beyond.

WHERE: 19 – 21 BLANDFORD STREET, W1U 3DH
WEBSITE: WWW.JIKONILONDON.COM

26 Grains
On a mission to be as environmentally conscious as possible, 26 Grains is the brainchild of Alex Hely-Hutchinson. The restaurants, located on Stoney Street and Neals Yard, serve up food from breakfast through to dinner. 
Made up of small plates, the 26 Grains ethos centres around provenance-led cooking, with the menu specialising on simple seasonal dishes made up of carefully considered produce.

WHERE: STONEY STREET & NEALS YARD 
WEBSITE: WWW.26GRAINS.COM

Mallow 
Mallow is a brand new concept from the team behind Mildreds. The restaurant opened up in November 2021, offering all-day dining focusing on sustainability, seasonality and provenance. 

Fully plant-based, they strive to reduce their carbon footprint and waste wherever possible, using ingredients from small, sustainable businesses, many of which are located in Borough Market.
WHERE: 1 CATHEDRAL STREET, BOROUGH MARKET, SE1 9DE
WEBSITE: WWW.MALLOWLONDON.COM

Fallow
Following the success of their Heddon Street residency, the trio behind Fallow opened up a permanent restaurant late last year. The focus? Celebrating the most sustainable produce across the British Isles and from their small holding near Esher. 
The 150-cover site is already a huge success, home to a 65-cover dining room with a bar, wraparound terrace, and seven-seater chef’s counter overlooking the open kitchen. Their menu champions bold sharing-style dishes, with a strong focus on whole animal butchery. The kitchen downstairs even has a dry ageing room. 
Their sustainable approach is also echoed through the interiors, designed by Christina Leung and Timothy Tan of Studio Gossamer. Expect reused and repurposed materials used throughout and a terrazzo-style bespoke shellfish panel made from leftover oyster and mussel shells.

WHERE: 2 ST. JAMES’S MARKET, SW1Y 4RP
WEBSITE: WWW.FALLOWRESTAURANT.COM

SILO
Hailing originally from Brighton before its relocation to Hackney Wick, SILO is the world’s first zero waste restaurant. How? Well, they eliminate waste by trading directly with farmers, using reusable delivery vessels and working with local ingredients. If there are any leftovers, they go directly into the compost. 
Their menu is regularly changing, utilising forward thinking flavour combinations. Expect dishes such as carrot, ricotta and kalamata olives; Charlotte potatoes, seaweed and caramelised cream; and king oyster mushroom with koji porridge. 

WHERE: UNIT 7 QUEENS YARD, HACKNEY WICK, E9 5EN
WEBSITE: WWW.SILOLONDON.COM

Off The Hook
Brand new for 2022, Off The Hook is an exciting new sustainable seafood restaurant. It’s set up and founded by Shaun Henderson, who is the founder of one of the UK’s most sustainable fish suppliers Henderson’s and chef Neil Wager. There’s also a fish butchery and fish and chip shop on site too. 
Each fish that arrives at the restaurant can be traced back to the individual fishermen, including where it was caught, the boat it was caught on and the method used. 
Transparency is key to them and all information about their process is detailed on their menus and within the fish butchery.
WHERE: 27 GAUGING SQUARE, E1W 2AE
WEBSITE: WWW.OTH.FISH

Farmacy
The Notting Hill establishment known amongst the trendy plant-based set, Farmacy is a restaurant that puts the environment first. The menu is entirely plant-based, free from dairy, refined sugars, additives and chemicals, and utilises ingredients that are grown on their farm, or sources from local, sustainable and environmentally conscious suppliers.
Their Kent based countryside farm uses a biodynamic farming approach, respecting nature and its elements. There’s a really detailed explanation of how the company and farm works together to make sure nature is protected and restored.
WHERE: 74 WESTBOURNE GROVE, NOTTING HILL, W2 5SH
WEBSITE: WWW.FARMACYLONDON.COM

FIELD by Fortnum’s 
It might not be the first place you’d think of looking, but hidden inside Fortnum & Mason lies FIELD by Fortnum’s, a restaurant centred around sustainability and seasonality. 
The restaurant, located on the Ground Floor Mezzanine, is designed to minimise waste and celebrate locality. They strive to use local ingredients, as well as work with small scale fishing, meat, dairy and vegetable suppliers. 
The menu is comprised of dishes that celebrate the ingredients, drawing out hidden depths and pairing them with unique flavour combinations. Enjoy dishes such as grilled cauliflower with caper butter; braised fennel with wild mushroom and smoked buckwheat; and line caught mackerel with charred toast.

WHERE: GROUND FLOOR MEZZANINE, FORTNUM & MASON, 181 PICCADILLY, ST. JAMES’S, W1A 1ER
WEBSITE: WWW.FORTNUMANDMASON.COM

Spring
From Skye Gyngell, one of Britain’s most respected chefs and culinary whizz, Spring is a beautiful dining space located inside Somerset House. The restaurant celebrates wholesome, produce driven food. The team is celebrated for its conviviality and use of seasonal produce that’s packed with flavour. 
It’s not just the food that strives to be sustainable, Skye is an advocate for environmental issues. Spring is also part of the plastic waste movement. Back in 2019, the restaurant became the first single-use plastic free restaurant in the capital.

WHERE: SOMERSET HOUSE, NEW WING, LANCASTER PLACE, WC2R 1LA
WEBSITE: WWW.SPRINGRESTAURANT.CO.UK

Native at Browns
Brought to life by Ivan Tisdall-Downes and Imogen Davis, Native is a powerhouse restaurant that champions sustainable cooking, foraging and natural ingredients. From pop-ups and food markets, the restaurant duo finally settled down with a brick and mortar restaurant that now resides in the retail store, Browns. 
Expect seasonal produce and ethical dining displayed through a menu of small plates, natural wines and foraged cocktails. The space in itself is sustainable too, created by London-based architecture and design studio Red Deer, celebrating craftsmanship through its furniture to its flower displays.
WHERE: 39 BROOK STREET, W1K 4JE
WEBSITE: WWW.NATIVERESTAURANT.CO.UK

Pizza Pilgrims at Selfridges
Starting out in 2011 and now with close to 20 pizzeria chains across the UK, Pizza Pilgrims is the champion of sustainability with their new Selfridges chain. It’s pretty clear that they’ve made sure every single detail in their Selfridges restaurant is both sustainable and responsibly sourced.
Not only are their ingredients locally produced (their finger-licking Neapolitan pizzas are made out of regenerative dough), but the very furniture you sit on are made out of recycled material. From their hydroponic basil tunnel to cushions hewn from vegan Pinatex (pineapple-made leather substitute), Pizza Pilgrims is killing it with their sustainability efforts!

WHERE: FOURTH FLOOR, 400 OXFORD ST, LONDON W1A 1AB
WEBSITE: WWW.SELFRIDGES.COM

ROVI
From the kitchen to the dining area, Ottolenghi’s Rovi restaurant takes sustainability to new heights.  A standout amongst Ottolenghi’s slew of chic restaurants, Rovi uses sustainable fermentation techniques in its cuisine for a fresh and refined flavour.
What’s more, they use homegrown greens in their cocktails! Truly an icon of sustainable dining.

WHERE: 59 WELLS STREET, LONDON, W1A 3AE

WEBSITE: WWW.OTTOLENGHI.CO.UK

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By The Handbook