Best Sustainable Restaurants in London

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Eco-minded eateries

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Making up for lost time now restaurants are open again? Ensure your dining out habit is doing good for the planet by picking eco-friendly spots. From pioneering zero waste eateries to organic pubs, these are the best sustainable restaurants in London.

A Chef’s Guide To Sustainable Dining / Zero Waste Shops in London

Best Sustainable Restaurants in London

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Petersham Nurseries

Petersham Nurseries Café

Nature is intrinsic to Richmond’s Petersham Nurseries, a glasshouse restaurant brimming with flowers and greenery. Founded back in 2004 by Francesco and Gael Boglione around the slow food philosophy of ‘Good, Clean and Fair’, the eatery was something of a pioneer in sustainable dining. Nearly all waste from the restaurant is recycled, while an aerobic food digester turns food waste into water. Chefs’ jackets, meanwhile, are made from recycled bottles. Much of the produce for the restaurant comes from the family farm in Devon, where organic farming is practiced. All this has led to the restaurant being awarded with a Michelin Green Star, a new award introduced to celebrate the food spots leading the way in eco-friendly food.



This June, Nadeem Lalani Nanjuwany and Ravinder Bhogal’s Marylebone eatery Jikoni became the first carbon neutral independent restaurant in the UK. Sustainability has been on the founders’ minds since opening in 2016, and since 2019 the restaurant has been powered by solar power, wind power and carbon neutral ‘green gases’. But over the past few months they’ve taken things to the next level by partnering with non-profit organisation Climate Neutral.

Native at Browns

Mayfair has upped its eco-friendly credits with the arrival of a new outpost of wild food restaurant Native. The pioneering eatery sits within the flagship boutique of British retailer Browns, offering a menu of seasonal produce-led dishes, natural wines and foraged cocktails. A typical meal could include Cacklebean duck egg and foraged sea herbs, followed by poached brill with Sutton Farm chard and ribeye, with a ‘Mermillionaire Shortbread’ to finish: a seaweed-infused take on the classic pudding.



Douglas McMaster has launched a second branch of Silo in London’s Hackney Wick, following the success of its original Brighton location. From trading directly with farmers to composting leftover scraps in the kitchen’s own compost machine, Silo’s continuing aim is to ‘close the loop’ in the food production process. Arguably one of the most sustainable restaurants in London, the eatery serves up a daily dinner menu of 10-15 dishes, such as smoked violet carrots with egg yolks; and Jerusalem artichokes cooked on fire with stilton sauce and pickles. On weekends it’s open for brunch too, serving everything from porridge to kimchi to on-site brewed kombucha. Housed on the upper floor of The White Building, the quirky space features interiors designed by Nina Woodcraft – known for her commitment to sustainable design – alongside material conservationist Seetal Solanki.

AT Feast

AT Feast

Zero waste dining sits at the heart of AT Feast, a new all-day dining brasserie and cookery school just launched in St John’s Wood. The restaurant creates its menu using food that would normally be thrown away, using local suppliers that put the planet at the forefront of their business. Think feel-good, vibrant dishes: kale and ricotta fritters, meatless shepherd’s pie and zero waste burgers.

Spring at Somerset House

Spring, Somerset House

With its pastel hues, 19th-century pillars and leafy atrium, Spring at Somerset House is one of the prettiest restaurants in town – yet it’s certainly not style over substance. The restaurant is headed up by eco-chef Sky Gyngell, who launched a sustainable ‘Scratch Menu’ back in 2016 to raise awareness on food waste. Then, in 2019, Spring became the first single-use plastic-free restaurant in London. Naturally, the menu is produce-led and seasonal, with current offerings including slow cooked lamb with pickled nettles, ricotta dumplings with spring greens and lemon cake with mango and passion fruit.



Born on a vineyard to two chefs, the Gladwin brothers were destined for the world of restaurants. Following a childhood of eating heartily and driving tractors on the family’s farm in Nutbourne, Sussex, the three boys went their separate ways – Richard became a restaurant manager and Oliver a chef, while the youngest, Gregory, remained true to his roots, working as a farmer. Turns out, the manager-chef-farmer trio lends itself pretty well to the farm to table culinary format. The brothers’ now have four sustainable London restaurants under their belt, one being Rabbit: a cosy, rustic spot on the King’s Road. All food is based around their local and wild ethos, using sustainable livestock from the family’s Nutbourne farm, Ashurst Wood. The menu changes regularly, but dishes tend to come as small plates, perfect for a tapas-style sharing meal. You could be eating Sussex beef tartare with star anise pickled carrot, venison cigars with harissa and pickled mustard seeds or aged chorizo with labneh – whatever is on the cards for that day, you can guarantee it will be fresh, authentic and delicious. The Gladwins are industry leaders in the farm to table world – as Oliver tells us: ‘I can speak to a grower today and get the beetroots up to the restaurant tomorrow, they’ll be out of the ground in 20 minutes.’ Its other ventures are Nutbourne in Battersea, The Shed in Notting Hill, and the most recent: Sussex, in Soho.


Riverford at The Duke of Cambridge

When founder of London gastropub The Duke of Cambridge, Geetie Singh, married the man behind Riverford farm, Guy Watson, it was inevitable their businesses would soon follow suit. Located in London’s Islington, The Duke of Cambridge was Britain’s first organic pub, while Riverford in Devon – known for its organic vegetable box scheme – has been farming organic produce since 1987. Nowadays, chefs at The Duke are pleased to use Riverford’s fresh vegetables across their menu, meaning lots of delicious, fresh vegetarian options, from saffron and squash risotto to courgette gratin with black truffle. Food is of course seasonal, which in the summer means lots of asparagus, sprouting broccoli, fresh salads, spring risottos and fish. Riverford also has its own dining spot, Riverford Field Kitchen, where dishes feature vegetables and herbs picked from the farm, just metres from the restaurant.

Farmacy Interior


Plant-based Notting Hill eatery Farmacy uses recyclable or compostable packaging, adopts a ‘root to fruit’ philosophy, and ensures food waste is kept to an absolute minimum. All ingredients used are either grown on the farm or sourced from local suppliers, and the restaurant champions biodynamic sustainability, with a fully organic and biodynamic wine offering.

Rovi, Fitzrovia


Ottolenghi’s Rovi uses fermentation techniques to make vegetables more interesting, and recycles heat energy from the kitchen to heat the space. Fruit and vegetables are sourced sustainably from a biodynamic farm in Sussex, while all unused produce is reused in other forms, for instance unused wine goes towards making vinegar, and unsold coffee grounds helps cook hasselback lime beetroots.

Wild Food Cafe

Wild Food Café

Healthy eatery Wild Food Café is concerned not only with the health of its customers, but the health of the planet. Being a vegan, organic, raw-food pioneer, the ethos of being environmentally friendly is the heart and soul of the company. It serves organic products, uses eco-friendly packaging and biodegradable cups, and with each bill 99p is added to enable the planting of a fruit tree in the developing world.

Daylesford Brompton Cross

Daylesford Brompton Cross

Motivated by a desire to feed her children better, Lady Carole Bamford set out to turn her family’s farmland into a sustainable business. Little did she know, 40 years later Daylesford would stand as one of the most sustainable farms in the UK, supplying fresh, organic produce to restaurants across the country. Their most recent London venture, Brompton Cross, offers up a mixture of truly organic dishes using ingredients grown on the farm, from green pastured beef burgers to sourdough pizzas to brightly coloured salad bowls. To guarantee the freshest of food, produce is picked only when perfectly ripe, and taken straight to the chefs in the kitchen. A leader in the eco-friendly food movement, Daylesford Brompton Cross celebrates a zero waste policy, ensuring packaging is recyclable, reusable or compostable, and no food is thrown away. Any extra food is sent to The Felix Project, who go on to redistribute it to those in need around London, while straws are made from wheat stalks and customers are encouraged to bring their own reusable cups. Fitting, then, that the three-storey space is designed around a huge oak tree, which was saved by the Bamford family and transformed into a piece of natural art.