These Are The Best Sustainable Restaurants In London
Striving to be as sustainable as possible has never been more prominent. In the last few years, we’ve seen everyone ditch plastic bottles for reusable alternatives. There’s been an influx of small eco-friendly brands popping up, and restaurants and chefs are entirely on board.
Today, we’re shedding light on some of London’s best and most sustainable restaurants that are doing their part for the environment, while still serving up delicious, flavour-forward dishes. From Skye Gyngell‘s brainchild to the country’s first carbon-neutral independent restaurant, these are our favourites.
The most sustainable restaurants in London
Frog by Adam Handling
Frog by Adam Handling is a defining example of how sustainability and luxury now sit side by side in London dining. Based in Covent Garden, the Michelin-starred restaurant reflects Adam Handling’s long-standing commitment to zero-waste cooking — an approach that has helped reshape modern British hospitality rather than follow it.
Seasonal British ingredients are used in their entirety wherever possible, with preservation techniques built into the menu to minimise waste while maximising flavour. That thinking extends beyond the kitchen: surplus ingredients are passed directly to the bar team and reworked into inventive drinks at Eve Bar. The result is dining that feels refined and indulgent without excess, proof that sustainability, when done properly, enhances the experience rather than dilutes it.
Where: 34-35 Southampton St, London WC2E 7HG
Website: www.frogbyadamhandling.com
Idalia
Sustainability at Idalia begins with its suppliers. The kitchen works with a network of responsible British producers, from Smith & Brock for seasonal fruit and vegetables to Lake District Farmers for grass-fed, heritage-breed meat raised with high welfare standards. Seafood is sourced via Flying Fish Seafoods and Wright Brothers, both recognised for their commitment to marine conservation, while deliveries are handled by Woods Foodservice, a carbon-neutral supplier working towards net zero. The result is a menu rooted in transparency, seasonality and low-impact sourcing.
Where: Olympia Way, London W14 0NE
Website: www.pillarhall.co.uk
Idalia is the place to go if you want to experience luxe grandeur in the heart of London. The sourcing is evidently top knotch, I highly recommend having some English sparkling alongside your meal.
Mallory, Junior Food & Drink Editor
Red Carnation Hotels
Across Red Carnation Hotels — including The Rubens at the Palace, The Chesterfield Mayfair, The Milestone Hotel & Residences and The Montague on the Gardens — sustainability is approached collectively, with a focus on measurable impact and meaningful guest experiences. The group’s kitchens have achieved a 42% reduction in food waste, supported by the use of Winnow, an AI-driven system that tracks waste in real time and helps teams make smarter purchasing decisions.
Menus across the collection are built around seasonal British suppliers, while creative initiatives — from waste-to-plate dishes like banana peel bacon to curated food and beverage experiences — bring sustainability to the forefront of the guest experience. Beyond the kitchen, Red Carnation’s wider programme of impact-led experiences connects guests with local communities, producers and environments, reinforcing a broader commitment to responsible hospitality.
Website: www.redcarnationhotels.com
Shangri-La The Shard
At Shangri-La The Shard, sustainability is woven into a philosophy of low-impact luxury. Menus are shaped by seasonality and proximity, with ingredients sourced where possible from nearby Borough Market suppliers. Even small details are considered: fresh sugar cane is transformed in-house into cordials and garnishes, ensuring minimal waste and maximum creativity. It’s a thoughtful, ingredient-led approach that proves sustainability can be refined and inventive.
Where: 31 St Thomas St, London SE1 9QU
Website: www.shangri-la.com
The Pem
At The Pem, sustainability is grounded in seasonality and strong supplier relationships. The kitchen champions British produce at its peak, working closely with trusted partners such as Lake District Farmers and Flying Fish Seafood. This commitment extends beyond the plate, with the wider hotel holding Green Key certification, reflecting a broader dedication to environmentally responsible practices.
Where: 22-28 Broadway, London SW1H 0BH
Website: www.thepemrestaurant.com
Michael Caines at The Stafford
At The Stafford, sustainability is approached through both sourcing and operations. The kitchen prioritises British farmers and seasonal produce, while ensuring seafood is responsibly sourced and endangered species are excluded from menus. Behind the scenes, composting and recycling practices help reduce environmental impact, supporting a sustainably responsible dining experience.
Where: 16-18 St James’s Pl, London SW1A 1NJ
Website: www.thestaffordlondon.com
Barge East
If you love an out-of-the-ordinary dinner experience, then Barge East is just the ticket. Sitting on the River Lee in Hackney Wick, this small but mighty restaurant offers a unique setting to tuck into sustainably forward and seasonal cuisine. Set on a 120-year-old Dutch barge, with indoor and outdoor seating (covered and heated), this venue embodies the ‘nose-to-tail’ approach. Under Executive Chef Gavin Gordon, enjoy seasonal British cuisine made with local ingredients, from Sunday roasts to fish.
As for why Barge East makes this list, it has an in-house policy that prioritises low waste and biodynamic practices. The restaurant also has its very own canalside Barge East Gardens, located a stone’s throw away from the kitchen, meaning fresh, local ingredients are readily available. Additionally, Barge East collaborates with a network of local, sustainable, and ethical suppliers to complement its food and drink offerings.
Barge East is a truly unique dining experience, and comes into its own once the warm weather hits. My top tip? Reserving a table above deck for maximum vibes.
Natasha, Digital Editor
Where: Sweetwater Mooring, 98 White Post Ln, Hackney Wick
Website: www.bargeeast.com
Roe
Roe, the follow-up to the acclaimed Fallow, brings experimental yet accessible dining to Canary Wharf. The restaurant champions sustainability with bold flavours and creative twists on British classics, all delivered in a striking, spacious setting.
The menu at Roe is designed for sharing – flatbreads come charred and topped with daring combinations like British octopus or pear, sage and honey. Standouts include the flamed sriracha mussels and the spiced lamb skewers. Roe proves that sustainable dining can be both exciting and inclusive.
where: 5 Park Dr, Wood Wharf, London E14 9GG
website: www.roerestaurant.co.uk
The Restaurant at St Martins Lane
Right in the heart of London, The Restaurant at St Martins Lane is serving up serious flavour with a lighter footprint. With a focus on seasonal, locally sourced ingredients and a variety of plant-based options, this spot offers an ideal way to dine in an eco-friendly fashion.
The Restaurant has earned Green Key certification for its efforts in energy-efficient operations, waste reduction and cutting food waste. Whether you’re in the mood for something fresh and vibrant or want to dine somewhere doing good for the planet, this chic, sustainability-forward restaurant ticks all the boxes.
where: 45 St Martin’s Ln London WC2N 4HX
website: www.morgansoriginals.com
Theo Randall Cucina Italiana
Sustainability at Theo Randall Cucina Italiana is driven by seasonality and a market-led approach. Menus change daily depending on what is freshest and most readily available, reducing waste while celebrating ingredients at their peak. By combining high-quality local produce with carefully selected Italian imports, the restaurant delivers a thoughtful balance of provenance, flavour and low-impact dining.
Where: Park Ln, London W1J 7QY
Website: www.theorandall.com
Jikoni
In 2021, Jikoni became the first independent restaurant in the country to achieve carbon-neutral status. The achievement came to light thanks to the restaurant’s ongoing partnership with the non-profit Climate Neutral. The restaurant, founded by Ravinder Bhogal, draws inspiration from immigrant cuisine and the intense, shared flavours and vibrant cultures from South Asia and the Far East, the Middle East, East Africa and Britain.
Where: 19 – 21 Blandford Street, W1U 3DH
Website: www.jikonilondon.com
Vori Greek Kitchen
At Vori Greek Kitchen, sustainability is built into the very fabric of the menu. Operating with a zero-waste philosophy, the kitchen takes a root-to-stem approach, ensuring every part of each ingredient is used — from stocks to creative dishes that reimagine elements often discarded. It’s a simple but powerful ethos: respect the produce, minimise waste, and let thoughtful cooking do the rest.
Where: 120 Holland Park Ave, London W11 4UA
Website: www.vorigreekitchen.co.uk
Petersham Nurseries
Not only is Petersham Nurseries known for its stunning florals and pockets of plants, but both its Covent Garden and Richmond branches are home to dining rooms. As you’d expect, each is innately beautiful, complete with an excess of florals and rustic furniture dotted around.
The nursery and restaurants are eco-pioneers, from the way they run their organic farms to the way they source responsibly. The restaurants are providing effective ways to reduce food waste, as well as implementing recycling efforts that are successful. All of their takeaway and delicatessen packaging is 100% biodegradable, and even their chef jackets are made from recycled bottles.
They are also part of Recorked, the UK’s leading natural wine cork recycling program. They donate their corks to Recorked, allowing them to resell or provide free corks to various charities and schools for art projects.
Where: Richmond & Covent Garden
Website: www.petershamnurseries.com
Petersham Nurseries Richmond Holder of a Michelin Green Star due to its efforts, Petersham Nurseries is pretty much the sustainability OG. I love it for its seasonally informed, delicate yet wholesome food. Plus the decor – dining amongst the rustic hotpotch of flower pots makes it feel like a friends back garden.
Robyn, Managing Director
The Game Bird
The Game Bird utilises the finest seasonal ingredients in simple yet creative dishes, creating a menu that showcases the finest British produce and supports the best British artisan producers.
From beef Wellington to Cornish cod, the all-day dining menu promises ethical excellence throughout.
The Game Bird creates a menu that showcases the finest British produce and supports the best British artisan producer.
Where: 16-18, St James’s Pl, St. James’s, London SW1A 1NJ
Website: www.thestaffordlondon.com
Indigo
Set inside One Aldwych—London’s first luxury hotel to go B Corp—Indigo is all about great food with a conscience. The menu is crafted around top-notch British ingredients sourced from a carefully selected team of local farmers, fishmongers, and growers. The vibe is low-key luxe, the food is seasonal and thoughtful, and the sustainability creds are the real deal.
Indigo celebrates British culinary flavours, thoughtfully reimagined through our ethos of mindfully-sourced, regional ingredients.
Where: 1 Aldwych, London, WC2B 4BZ
Website: www.onealdwych.com
26 Grains
On a mission to be as environmentally conscious as possible, 26 Grains is the brainchild of Alex Hely-Hutchinson. The restaurants, located on Stoney Street and Neal’s Yard, serve up food from breakfast through to dinner. Made up of small plates, the 26 Grains ethos centres around provenance-led cooking, with the menu specialising in simple seasonal dishes made up of carefully considered produce.
Where: Stoney Street & Neals Yard
Website: www.26grains.com
Mallow
Mallow is a concept from the team behind Mildreds. The restaurant opened in November 2021, offering all-day dining that focuses on sustainability, seasonality, and provenance.
Fully plant-based, they strive to reduce their carbon footprint and waste wherever possible, using ingredients from small, sustainable businesses, many of which are located in Borough Market.
Our aim is minimal waste wherever possible, with ingredients sourced from small businesses, including those right on our doorstep in London.
Where: 1 Cathedral Street, Borough Market, SE1 9DE
Website: www.mallowlondon.com
Fallow
The restaurant celebrates the most sustainable produce from the British Isles and its small holding near Esher. The 150-cover site is home to a 65-cover dining room with a bar, wraparound terrace, and a seven-seater chef’s counter overlooking the open kitchen. The menu champions bold sharing-style dishes, with a strong focus on whole animal butchery. The kitchen downstairs even features a dry-ageing room.
Their sustainable approach is also reflected in the interiors, designed by Christina Leung and Timothy Tan of Studio Gossamer. Expect reused and repurposed materials used throughout, and a terrazzo-style bespoke shellfish panel made from leftover oyster and mussel shells. The same team has more recently opened up Roe.
The restaurant celebrates the most sustainable produce from the British Isles and its small holding near Esher.
Where: 52 Haymarket, London SW1Y 4RP
Website: www.fallowrestaurant.com
Cinnamon Kitchen
Cinnamon Kitchen isn’t your average curry house—it’s a vibrant, high-energy space where Indian tradition meets modern flair. With an open tandoor grill and a theatrical dining room, the experience is as memorable as the food.
Chef Vivek Singh, a trailblazer in modern Indian cuisine, has crafted a fresh new menu that highlights his signature style: bold Indian flavours, quality seasonal produce, and sustainably sourced ingredients. The result? A modern Indian dining experience that’s big on taste and easy on the planet.
Cinnamon Kitchen blends the warmth of Indian cooking with a relaxed, all-day concept, making it just as perfect for a laid-back lunch as it is for a flavour-packed dinner.
Where: london city and battersea locations
Website: www.cinnamon-kitchen.com
Scully
Ramael Scully‘s first solo venture, the restaurant serves dishes inspired by the culinary traditions of his family. Expect an explosion of flavours, with sustainable and locally sourced ingredients wherever possible. You’ll spot a display of homemade spices, pickles and preserves that are part of the restaurant’s endeavour to use whole ingredients in innovative ways and to reduce food waste.
Expect an explosion of flavours, with sustainable and locally sourced ingredients wherever possible.
Where: St. James’s Market, SW1Y 4AH
Website: www.scullyrestaurant.com
Eastway Brasserie at Andaz London
Eastway Brasserie at Andaz London brings laid-back luxury to all-day dining with a focus on fresh, locally sourced ingredients. Think high-quality produce from nearby suppliers, crafted into your favourite classics.
Whether you’re looking for an eco-conscious breakfast, relaxed lunch or weekend brunch (designed for “the healthy, the hipster, and the hungover”), Eastway delivers. With an open kitchen, cosy interiors and big windows overlooking Liverpool Street, it’s a go-to spot for foodies.
Where: 40 Liverpool St, London EC2M 7QN, UK
Website: www.hyattrestaurants.com
Spring
From Skye Gyngell, one of Britain’s most respected chefs and culinary whizzes, Spring is a beautiful dining space located inside Somerset House. The restaurant celebrates wholesome, produce-driven food. The team is celebrated for its conviviality and use of seasonal produce that’s packed with flavour.
It’s not just the food that strives to be sustainable; Skye is an advocate for environmental issues. Spring is also part of the plastic waste movement. In 2019, the establishment became the first single-use plastic-free restaurant in the capital.
WherE: Somerset House, New Wing, Lancaster Place, WC2R 1LA
Website: www.springrestaurant.co.uk
ROVI
From the kitchen to the dining area, Ottolenghi’s Rovi restaurant takes sustainability to new heights. A standout amongst Ottolenghi’s slew of chic restaurants, Rovi uses sustainable fermentation techniques in its cuisine for a fresh and refined flavour.
What’s more, they use homegrown greens in their cocktails. Truly an icon of sustainable dining.
ROVI celebrates vegetables from root to tip, with a fresh focus on fermentation and cooking over fire.
Where: 59 Wells Street, London, W1A 3AE
Website: www.ottolenghi.co.uk
Pavyllon
At Pavyllon, fine dining meets modern sustainability in the heart of Mayfair. Awarded its first Michelin star in 2024, this standout from legendary French chef Yannick Alléno and Head Chef Benjamin Ferra y Castell combines seasonal British ingredients, inventive global techniques, and a refreshingly unpretentious style.
The live open kitchen—wrapped around a sleek countertop—sets the stage for a theatre-like experience. Pavyllon embraces sustainability through health-conscious cooking techniques and a menu that’s as thoughtful as it is flavour-packed.
I recently went and tried Pavyllon’s breakfast tasting menu and it totally blew me away. For how much food we were given for only £70, it’s an accessible Michelin menu that feels like a true occasion.
Mallory, Junior Food & Drink Editor
where: Four Seasons Hotel London at Park Lane, London, England W1J 7DR
website: www.pavyllonlondon.com
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