Introducing the Michelin Green Star award, and guide to some of London's most sustainable restaurants

Michelin Green Star - Oxo Tower, Southwark

Set on the eighth floor of the iconic converted factory and providing stunning views of the Thames and beyond. The open-plan kitchen produces modern, colourful and easy-to-eat dishes with influences from the Med. Great views too from the bar.

We have reduced single-use plastics and increased plant-based dishes. From corks and wine bottles to crates and furniture, we return, donate and sell items to be reused or upcycled. Our team also take part in regular Thames Beach cleanups.

Michelin Green Star - Petersham Nurseries, Richmond

Michelin Green Star - Silo, Hackney

This stylish, welcoming restaurant has a zero-waste ethos, meaning everything from the furniture to the plates is made with recycled materials. The mainly plant-based menu shows great respect for ingredients; start with the amazing siloaf and aged butter (with flour milled and butter churned by them).

We are the world’s first zero waste restaurant and aim to innovate the food industry whilst demonstrating respect: respect for the environment, respect for the way food is generated and respect for the nourishment we give to our bodies.

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One Michelin Star - Frog by Adam Handling

Frog is Adam Handling’s flagship restaurant, and like all of his restaurants, is built on a fundamental commitment to minimising waste in the food industry. Handling promotes educating people on how to eat and cook more sustainably without ever compromising on flavour.  

The Frog is a restaurant that keeps up with the times: it’s fun, well-run and offers carefully crafted, eye-catching dishes with a rather uplifting feel. This is Adam Handling’s flagship restaurant, and its fresh, clean look keeps the focus firmly on the food: to the front is the main kitchen and to the side, the counter where they prepare the desserts.
Adam Handling started cooking when he was very young and a passion for the profession clearly runs through his DNA. His set menus are founded on classical techniques but he blends them with playfulness and originality to produce colourful, well-crafted dishes which are beautiful to look at. The signature bread served with chicken skin butter and liver pâté has a backstory linked to his sister, who would only eat roast chicken for Sunday lunch. Friendly, personable service rounds off the experience.

Spring at Somerset House

Spring is the brainchild of Skye Gyngell, whose previous experience includes The French House and Petersham Nurseries. Its first sustainable order of business was launching its Scratch menu back in 2016, an entirely separate menu made from ingredients that would otherwise go to waste so as to raise awareness about food waste in the UK. The menu is constantly changing depending on what ingredients the kitchen has in that day and is less expensive than its regular offering – just £35 for three courses. Spring also launched its Plastic Campaign in 2018 to eradicate its use of plastic, and is now entirely plastic-free.   

Apricity, Duke St W1

Apricity is a low waste operation. We have consciously reconsidered everything we do from displaying the menu, how we wash the dishes and who supplies us. British produce is championed, to promote our wonderful makers, growers and farmers, and to ensure flavour is paramount, as well as reducing our outputs.

Mallow, Borough Market

We are mallow. a 100% plant-based restaurant in the heart of london’s borough market, brought to you from the team behind mildreds. we serve seasonal, sustainable food, inspired by cuisines from all over the world.

Our aim is minimal waste wherever possible, with ingredients sourced from small, sustainable businesses, including those right on our doorstep in borough market.

Field at Fortnum and Mason

FIELD opened as an autumnal restaurant pop-up in our Piccadilly store on 5th October 2021, based on the Ground Floor Mezzanine (the site of our former Gallery restaurant).

The restaurant operated until the end of 2021. It reopened on 17th February 2022 and is now permanent.

With sustainability and seasonality at the heart of a plant-led menu, each dish is designed around daily sourced produce and ingredients, almost all of which are sourced from the UK – we can trace our fish to the very boat they were caught on that day while our meat, dairy and vegetables are sourced from small-scale regenerative farms.