.

As an introduction to 360°Eat Guide London that will be launched this fall; these are 25 restaurants to keep an eye on; restaurants at the forefront of sustainable gastronomy in London.

See you in London soon!

 

Please notice: These restaurants have not been tested by the 360°Jury, nor have they filled in the 360°Form – the basis for our assessment. Before this process is completed; the restaurants are not qualified for 1, 2, or 3 circles in 360°Eat Guide.

 

 

 

  Arthur Hooper’s

Overlooking dynamic Borough Market, this restaurant sources fresh organic and seasonal produce locally to flavor the simple and honest menu.

www.arthurhoopers.co.uk

 

  Bubala

Bubala is roughly Yiddish for sweetheart or darling. This is a vibrant,  vegetarian restaurant with food from the far eastern Mediterranean and Spain.

www.bubala.co.uk

 

→  Crispin

A restaurant, wine bar, and all-day café in Spitalfields serving specialty coffee, low intervention wines, seasonal small plates, and sourdough pizzas.

www.crispinlondon.com

 

  E3 Vegan

The first vegan fine dining Supper Club in the UK, created by Marc Joseph, previously Head Chef at Vanilla Black, London’s first Vegetarian and Vegan fine dining restaurant in Holborn.

www.e3vegan.com

 

  Eldr at Pantechnicon

A modern, relaxed dining space with an open kitchen serving food and drink celebrating both Nordic and Japanese craftsmanship, but with locally sourced British ingredients.

www.pantechnicon.com/eldr

 

  Fallow

Will Murray and Jack Croft met over the stoves of Dinner by Heston Blumenthal, a partnership was formed based on a shared passion for creative cooking and sustainable thinking.

www.fallowrestaurant.com

 

  Farmacy

Everything on the menu at this restaurant is plant-based and free from dairy, refined sugars, additives, and chemicals. All of the ingredients are either grown on the farm belonging to the restaurant or sourced from local, sustainable, and environmentally conscious suppliers.

www.farmacylondon.com

 

→  Flat Three

Seasonal food, inspired by the flavors of Korea and Japan. At Flat Three, they buy ingredients from predominantly British purveyors, aiming to support local and independent farms and foragers.

www.flatthree.london

 

  Flor

Winebar, bakery, and restaurant on the edge of Borough Market – a smaller, more casual sister of Lyle’s and inspired by the Buvettes of Paris and the pintxos bars in San Sebastian.

www.florlondon.com

 

  Frog by Adam Handling

This is the flagship restaurant by the award-winning Scottish chef Adam Handling with a strong commitment to zero-waste and to cook with ingredients that are usually thrown out.

www.frogbyadamhandling.com

 

  Gauthier

Since opening in Soho 2010 – Chef Alexis Gauthier has been mixing classic French cuisine with a plant-based philosophy.

www.gauthierhome.co.uk

 

  Ikoyi

The west African restaurant Ikoyi builds its own spice-based cuisine around British micro-seasonality: vegetables slowly grown for flavor, sustainable, line-caught fish, and aged native beef. Creative and forward-thinking.

www.ikoyilondon.com

 

→  Jikoni

Nadeem Lalani Nanjuwany and Ravinder Bhogal’s restaurant Jikoni will become the first carbon-neutral independent restaurant in the UK, since 2019 the restaurant has been powered by solar power, wind power, and carbon-neutral “green gases”. The food is inspired by immigrant cuisine and cultures across parts of South Asia and the Far East, the Middle East, East Africa, and Britain.

www.jikonilondon.com/restaurant

 

  Native at Browns

According to themselves; this new restaurant protects and preserves Britain’s culinary heritage and the founders describe it as “innovative, wild and sustainable”. Sounds amazing. 

Webpage

 

  Perilla

Ben Marks – one of the owners of this laidback neighborhood restaurant – had a stint at Noma in Copenhagen and his companion Matt Emmerson used to run the dining room at Polpo.

https://www.perilladining.co.uk

 

  Petersham Nurserier Café

The menus are based on a slow food ethos, sticking firmly to seasonal vegetables and fruits, with as few food miles as possible. The Haye Farm in Devon supplies the restaurant with meat, eggs, and produce all through the year.

www.petershamnurseries.com

 

  Pied à Terre

When a classy Michelin restaurant highlights sustainability as an important driving force, we are of course happy. At Pied à Terre they talk about responsibility and climate change – that’s what the restaurant industry needs more of these days

www.pied-a-terre.co.uk

 

→  Plates

Co-founders Kirk Haworth and Keeley Haworth take plant-based as a starting point to create high-end food experiences.

www.plates-london.com

 

  Rovi

This restaurant – five minutes from Oxford Circus – serves a menu with vegetables at its heart and a focus on fermentation and cooking over fire. A restaurant own by Israeli-born chef Yotam Ottolenghi

www.ottolenghi.co.uk

 

→  Scully St James’s

Ramael Scully is the ex-chef of Yotam Ottolenghi’s Nopi. His restaurant in St James’s Market serves a vegetable-focused menu inspired by the chef’s childhood home in Malaysia and his ambitions to reduce food waste is nothing but bold

www.scullyrestaurant.com

 

  Silo

One of the first Zero Waste Restaurants in the world. At SIL they choose to provide quality through purity, adopting a more primitive diet with techniques both modern and ancient. Started in Australia in 2011 whit artist Joost Bakker proposing the idea of “not having a bin”.

www.silolondon.com

 

  Spring

Led by Skye Gyngell, formerly head chef at the Petersham Nurseries, Spring is housed in a restored 19th-century drawing room that had previously been closed to the public for 150 years. For many years Spring has had a farm-to-table collaboration with Fern Verrow; a 16-acre certified biodynamic farm at the foothills of the Black Mountains in Herefordshire @skyegyngell

springrestaurant.co.uk

 

  Stem & Glory

Stem & Glory is part of a growing plant-based movement and a pioneer in the new world of Crowd-backed business. A 100 percent vegan experience at the lively, urban Bart Square. 

www.stemandglory.uk

 

  The Buxton

This pub in East London is powered on 100 percent renewable energy and it grows fruit, vegetables, and herbs on its rooftop. The Buxton is cooking with the seasons, working with brewers and winemakers who do things with love and care.

www.thebuxton.co.uk

 

  The Duke of Cambridge

Britain’s first organic pub takes transparency in the supply chain very seriously. The food suppliers are on a map outside the pub and the chef will tell anyone who asks all about them.

www.dukeorganic.co.uk

 

 

 

Our partners

 Arla Unika, Martin & Servera, Scanpan, Royal Greenland, KRAV, Elis, Unilever Food Solutions, Visit Sweden,

 Arla Unika, Martin & Servera, Scanpan, Royal Greenland, KRAV, Elis, Unilever Food Solutions, Visit Sweden,

You are using an old web browser. The site won't work as expected in your browser. Please upgrade your browser to increase your experience and safety.