Jurançon, Marie Kattalin, Domaine de Souch 2016 16Ĭhâteau Coutet, 1er Grand Cru Classé 2009 18 Peach Melba soufflé, raspberry ripple ice cream 14 Raspberry & pistachio trifle 14 Selection of British cheeses & Durslade Farm chutney 8 EACH Little Venice fig leaf soft serve, cherries & almond brittle 12.50 V – vegetarian vg – vegan gf – gluten free
Please refrain from intrusive or flash photography. Prices include VAT at current rate.Ī discretionary 15% service charge will be added to your bill. We do use allergens in our kitchens and any of our dishes may contain traces of allergens. If you have a food allergy or intolerance, please let us know before ordering. These include our farm in Somerset which produces our beef and lamb, and Durslade Farm Shop where our sausages and chutney are made. We work with a selection of growers, farmers and makers to provide the freshest seasonal produce from London and around the UK. Orange / apple / grapefruit / cranberry 5.50 Yoghurt, granola, seasonal fruit compote (v) 11 Roast tomato & goats curd on toast (v) 14 Omelette, ham / mushroom / cheese / spinach 16 Please consider joining us by contributing your recipes and ideas to and we will look to add them to this growing group.Durslade Farm bacon / sausage sandwich 11.50īacon chop, bubble & squeak, fried duck egg 24.50 These recipes will promote ingredients grown with respect for earth and its oceans the protection of biodiversity and improved animal welfare the investment in livelihoods the valuing of natural resources and reduction of waste the celebration of local and seasonal food a focus on plant-based ingredients the education on food safety and healthy diets nutritious food that is accessible and affordable for all. This Action Page takes this project one step further by compiling and showcasing recipes created by the participating chefs that are in line with one or more of the Manifesto’s 8 thematic areas into a single database.
A corresponding Action Plan has been developed from the Manifesto, acting as a practical guide on how chefs can contribute to the SDGs in each of these 8 areas. The Chefs’ Manifesto - a thematic framework that identifies food issues that matter most to chefs - was created by chefs, and is summarized into 8 thematic areas.
Over the last four years, a global network of chefs has grown, working together to deliver good food for all.
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