THREE OTHER RESTAURANTS WITH FORAGED AND ORGANIC PRODUCE

 
Timothy Barber
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PETERSHAM NURSERIES CAFE
The only garden centre cafe with a Michelin star, Petersham uses ingredients from the nurseries themselves to draw on. Dishes such as red and golden beetroot with heirloom tomatoes, marjoram and purple basil, and sardines with spinach, shaved fennel, rocket and sauce vierge are among chef Skye Gyngell’s creations. Church Lane, TW10 7AG, www.petershamnurseries.com

THE CAPABILITY AT SYON PARK
The Capability is the restaurant at the newly-opened Waldorf Astoria hotel in the grounds of Syon Park, the stately home and estate in west London. The garden where the chef grows a great variety of the herbs is a focal point of the hotel’s exterior space, while the large vegetable greenhouse also houses the chef’s table. Syon Park, Middlesex, TW8 8JF, www.londonsyonpark.com

NORTH ROAD
This is one of London’s premier destinations for the kind of Nordic cuisine you find at Copenhagen’s world-leading Noma. Expect food rolled in burnt hay, plenty of smoking, and ingredients all sourced from the UK, including plenty that’s foraged. Venison in burnt hay with wild sorrel and smoked bone marrow is the star dish. 69-73 St John St, EC1M 4AN, northroadrestaurant.co.uk