The Magazine

Featuring a range of small and large plates Chef Tomas Kolkus has developed a menu that puts sustainability and seasonality at the heart of the kitchen, ensuring maximum taste and minimum waste. Working alongside Cooking Sections Climavore project on exciting new dishes, food is utilised to follow the new seasonalities resulting from the climate emergency. Fish is never farmed but line-caught, herbs are from Growing Underground in Clapham - grown hydroponically and seaweed features due to its high nutrition, zero irrigation properties. Some exciting wines are offered by the tap, ensuring the wine not only stays fresher but has a significant environmental benefit – the only packaging is a recycled keg. Even the menu has a story – printed on 100% recycled paper made with grass fibres at Frogmore Mill, Hemel Hempstead, on the world's first mechanised paper-making machine dating back to 1895, and still in use today. Open from 10am for breakfast, then all day dining and drinks.