Unpack Britain’s sustainable eateries to discover places where ingredients are sourced from on-site allotments, and where food-waste is a thing of the past. Choose to dine out in style at a Michelin-starred restaurant, pick up an ethical kebab from a lively street market or venture off-the-beaten-track to blend nature with tasty grub. Whatever flavours take your fancy, you’ll find Britain’s foodie scene brimming with options that put sustainability first.
Britain is bursting with bustling street food markets which are packed with international flavours, but behind the deliciously eclectic grub, there are some big names bringing sustainability into the mix. Dive into a transformed historic warehouse to discover sustainable bites at Liverpool’s Duke Street Market. Get stuck into a steak sandwich from Bone and Block who work with farmers championing regenerative agriculture, or try their fishy equivalent Kelp for locally-sourced seafood. In Brighton, head to Shelter Hall for Kenny Tuck’s Patty Guy, or try the chef’s other concept Ox Block – found at the Lord Nelson Inn – for grilled seasonal meats.
A visit to London’s iconic Borough Market could lead you to sustainable Cypriot vendor Gourmet Goat, which aims to combat food waste by using produce and meats that would once have gone to waste. For authentic international cuisine, head to Market Halls in Victoria – try a paneer kebab full of ethical and sustainable ingredients from Le Bab, or for a carbon-neutral option, pick up tasty Mexican tacos from DF.
Awarded to restaurants that combine top culinary skills with superb eco-friendly commitments, the Michelin Green Star champions the places that lead the way on sustainable gastronomy. Chapters, in Hay-on-Wye, Wales, was one of nine restaurants to join the ranks of 22 existing Green Star holders in 2022. Adopting a ‘no dig’ strategy in the restaurant garden, chef Mark Mchugo’s food has a positive impact on people and the planet. The hyper-seasonal menu changes every six weeks and includes local meat, fish and game, alongside homegrown veggies.
Discover zero-waste fine dining at Hackney’s Silo, where even the plates are made from recycled materials. Churning up the food scene with innovation creations and without a bin in sight, you can tuck into natural food that’s closing the food chain loop.
Picking up a sustainable bite to eat in Britain’s urban hubs has never been easier. Take Edinburgh’s Forage and Chatter, located in the city’s West End, which serves up a seasonal menu showcasing the tastes of Scotland. Here you can sample everything from Scottish salmon to wild garlic risotto and locally-caught hake.
For welsh flavours, fresh produce cooked on an open fire, and low waste dishes, pop into Kindle in Cardiff. Built with repurposed and reused materials, the interior reflects its sustainable supply chain – expect reclaimed timber wooden benches and an on-site greenhouse for home-grown delights.
Putting the community and the environment at its heart, Open Kitchen in Manchester’s People’s History Museum fights food waste and food insecurity through supporting ethical businesses and boasting a sustainable food chain. With a changing seasonal breakfast and lunch menu on offer, you can tuck in knowing its good for the planet and good for you. For tapas that uses every inch of the available ingredients, Poco in Bristol has you covered. Look no further than their Root to Fruit menu, full of sprouting colourful broccoli and spicy shallots, for tasty veggie and vegan nosh. Reclaimed timbers, recycled materials and natural stone make up the quirky interior and shine a light on the importance of sustainability for this Bristol-based eatery.
Venture away from the hustle and bustle of Britain’s cities to discover farm-to-table restaurants off-the-beaten-track. With ingredients harvested from chef Merlin Labron-Johnson’s very own allotments, Osip is a hidden gem in Somerset’s rural countryside. Expect a menu-less experience as the kitchen promises fresh seasonal eats. Or head to Inver, on the shores of Scotland’s West Coast, to experience one of Britain’s first restaurants to be awarded the prestigious Michelin Green Star. Owners Pam and Rob focus on supporting its surrounding ecosystem, and serving up sustainably sourced wild seafood from the nearby lochs and coastline.s
For a meal without the food-miles, The Pig in Hampshire’s New Forest guarantees a 25-mile (40km) produce radius. Serving up continually changing micro-seasonal dishes and plant-based delights that are freshly picked each day, you’ll be tucking into bread baked eight miles away, and dipping into creamy cheeses from The Book and Bucket Cheese Company 17 miles down the road.