As we become more aware of climate related issues, Locavore, in other words local food, has become a growing trend among both consumers and restaurants. It refers to a person or a place who chooses to only consume food produced within a distance of less than 150 kilometers, and follows farm to fork principles. It aims to connect you with the local food producers, building a more resilient and healthier food networks while also improving the health of our environment. If you want to check what this philosophy brings to your taste buds, have a look at our picks of the best restaurants in London with a locavore approach.
There is nothing that won’t impress you about Silo. After earning their fame in Brighton and successful pop-up, the Cub, in Hoxton, Silo found its permanent home in Hackney Wick. Most attractive thing about it must be the ethos behind the whole venture, recycling food, having zero waste and sourcing everything locally. Even the furniture is made from materials that would have been otherwise wasted.
Head chef Doug McMaster and his team create everything from its whole form, cutting out food miles and over-processing, whilst preserving nutrients and the integrity of the ingredients in the process. They have their own flour mill that turns ancient varieties of wheat into flour the original way, opposing over-processed industrialised bread making techniques. They churn their own butter, make their own oat milk and roll their own oats. The on-site brewery creates natural fermented drinks from live cultures.
The Modern Pantry over the years has established itself as a casual place for unusual flavours from around the world. The legendary restaurateur Anna Hansen creates a global inspired menu with sustainably sourced local ingredients. We are regulars at this crisp and bright cafe in Clerkenwell, either for a short lunch break or before a Barbican show.
Restaurant Story is a Bermondsey hotspot using farm-to-fork ingredients, independent wine producers and local craft ales.
Chef Patron Tom Sellers tells his story and the story of British food through an ever-evolving tasting menu of seasonal dishes. The restaurant gained its Michelin star after five months of opening in 2013 and has retained it ever since.
As a guest at Story, you will not be presented with a menu on arrival. They will build your meal around your preferences and will typically include a mixture of Story classic dishes alongside new and seasonally inspired creations.
Roganic first opened in 2011 in Marylebone as a two-year pop-up. Five years later Roganic returned to London, bringing elements of L’Enclume, Simon Rogan’s two Michelin star restaurant in The Lake District. Forward-thinking and imaginative, expect only the freshest and mostly foraged produce from the country’s best suppliers, including Simon’s ‘Our Farm' in The Lake District.
Tucked away in the heart of Clerkenwell, The Clerkenwell Kitchen serves breakfast, lunch, and afternoon tea every weekday. Chefs here are passionate about sourcing the best ingredients and building relationships with local producers using traditional farming methods.
The principles of good home cooking are clearly reflected at The Clerkenwell Kitchen, which specialises in simple and well-prepared food, with jams, chutneys, pastries and breads, and fresh lemonade all made on the premises.
They support small-scale farmers and artisan suppliers to ensure the highest quality and trace-ability of their food.
A restaurant from Yotam Ottolenghi where vegetables are again the star of the show! Ottolenghi has always been a game-changer for vegetarians and his cook books are a staple in every plant-forward kitchen.
Rovi is everything we love about Ottolenghi plus more focus on fermentation. The restaurant is a true example of locavore trend, sourcing all its ingredients from sustainable suppliers such as Nama Yasai Farm in East Sussex and Natoora.
After 15 years of successful independent trading, The Duke of Cambridge organic pub has teamed up with Riverford, the family-run farm known for its organic veg box scheme and farm shops. Open every day for lunch and dinner, they serve delicious Modern British cuisine with Mediterranean influences, all made with the freshest seasonal ingredients sourced from local organic farmers and growers. Alongside the food, they serve a range of artisan ales and lagers, organic and natural wines, and spirits. All sourced according to their strict sustainability criteria.
Foraged herbs and anything wild take a big place on the menu when in season, bread and pickles are all made in-house to keep their carbon footprint as low as possible.
The Duke of Cambridge is more than just a place to eat. It is also Britain's only soil association certified organic pub.