Spring Restaurant

Essentially the dishes are created using ‘Waste’ produce – 40 percent of all fruit and vegetables grown in this country are discarded before ever reaching a shop shelf because they are considered ugly, misshapen, too big, too small or simply have the odd hole here and there. Through the Scratch menu we want to draw attention to the fact that this produce, despite it’s appearance is still truly delicious and that Food Waste is an important issue (1/3 of all food grown or manufactured in the world is thrown out – that is enough to feed 70 million people!!!) The menu is not designed to be fancy or complicated, rather think organic ingredients such as beetroot tops and potato skins turned into simple soups, the trimmings from our house made pasta baked with a little leftover cheese or yesterdays bread transformed into warm bread pudding served with a spoonful of last years fern verrow gooseberry jam.

We use what we have to hand and because of this we cannot alter the evening’s offering. If you have dietary requirements or allergies we suggest you order from the a la carte. We thank you for your understanding.

We hope you enjoy eating it as much as we enjoy creating it for you! 

The scratch menu is available from 5:30pm – 6:45pm daily (excluding Valentine’s day and during Photo London)