One Planet Plate

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Υπέβαλε ένα πιάτο

Vegan Peanut and Truffle Parfait

White Radish & Saffron Soup with braised Local Clams

SHAVED VEGETABLE SALAD WITH PICKLED LEMON AND TICKLEMORE

Chilled Creamy Cucumber Soup with Spiced Pumpkin Seeds

Seared Albacore Tuna with Avocado & Melon Salsa

Fukuoka Shikanoshima Clam & Wakame Velouté with Bannou Negi Infused Oil

Vege & Furuシトラスケール〈紅-KURENAI-〉加瀬農園Organic人参酵素ドレッシング

Braised Chicken with Abalone and Spring Onion in Casserole

Seasonal Fruits Agar Pearl Tartlet

Quinoa, Cranberry and Almond Salad

Slow Poached Salmon in Tomato Consommé

Waste Not Want Lots – Not Afternoon Tea

Sturgeon, puff rice and garden greens

Winter leaf salad w Hertfordshire lentils, house ricotta, preserved onion, green bean & hot-smoked Chalkstream trout

Spinach and Ricotta Cannelloni

Fish finger sandwich with root veg crisps and coleslaw

Aubergine, sweet miso glaze, butter bean, puffed wild rice (vegan)

Pulled Organic Jackfruit and Squashamole Taco

Roasted Chickpea Chana Masala With a Cumin Spiced Sweet Potato, Roasted Peppers with Brown Rice

Bagara Baingan (Aubergine Curry)

Vegan Pistachio and Cranberry Tiffin

Carrot Pakora & Rhubarb Chutney

Cauliflower masala with spiced roasted new potatoes

Shawarma spiced cauliflower steak

Japanese Dumplings (Restaurant Closed)

Lionfish three ways; ceviche, chips, curry

Pulpo, chintextle, escabeche de zanahoria

Curried tempura grasshoppers with sweet chilli sauce

Black cod “Fukkura-San” with daily harvest from the farm

Soft Pumpkin, Salted Pumpkin “Guts”, Black Pumpkin Skin

Swiss Pikeperch from Walensee (Graubünden), kohlrabi, radish

Broccoli Barbecue, Lemon and Green Chili

Trout bouillon, leeks en vinaigrette, smoked trout with fermented beets

Spring tower celtus with its leaves

Lionfish three ways; ceviche, chips, curry

Eggs from Chinley & Tenderstem for Dipping

Chocolate and Redcurrant Mousse

Fried Eggs, Wild Garlic Butter, Wilted Spinach, Lemon, Ramson Flowers

Chocolate & Biscoff cheesecake

Sumac Infused Quorn Fillets Served in a Tortilla Wrap with Vegetable Rice Herb & Yoghurt Dressing

Cod with roasted Kohlrabi and white wine and parsley veloute

Aged Loin of Yorkshire Venison

Roasted Aubergine and Vegan Pesto Pizza

Griddled Celeriac Steak with Creamy Mushroom Sauce, Sweet Potato Fries & Confit Tomato

Slow Roast Carmarthen Hogget, Local Kale & Wild Garlic Pesto

Chargrilled radicchio with tahini yoghurt and toasted walnuts

Seared pollock in tomato and tamarind sauce

PAN FRIED MSC COD CHEEKS Spring onions, Chilli, garlic & lime

Cod, foraged rock samphire, heritage tomatoes and garlic croutons

Green Pea and Lemon Verbena Hummus with Crispy Chickpeas

Kai’s Pickeled Mackerel with cabbage and pumpkin

Barley risotto with roasted squash & sage

YOGHURT PANNA COTTA & SUMMER CURRANT COMPOTE

Grilled Cornish hake with cockles, mussels & prawns, scallion potato cake, Ailsa Craig roasted tomatoes & Dulse butter

Lemon-roasted summer veg with bay pearl barley & dill yoghurt

Roast tenderloin of organic pork

Roast Butternut & Black Bean Dopiaza

Roasted saddle of rabbit risotto

Scottish cheese pizza with kale pesto

Slow braised pork cheeks, ratatouille vegetables

House made basil cream cheese, garden peas, stain glass tomatoes, poached free range egg with herby rapeseed oil

Strawberry & rhubarb shortbread crumble, with vanilla ice cream

Spicy dips & salad sharing platter

Wild garlic pasta bowties with cockles & winkles

Berwick crab mayonnaise & toasted granary bread

Scallop ceviche, lemongrass & lime leaf yoghurt

Scallop & salted cod sauce ecossaise

Hand-dived Isle of Mull scallops with locally foraged seashore vegetables & lemon herb butter.

Wild partridge, fermented cabbage, elderberry & Chanterelles

Merluza al pilpil – Hake al “pilpil”

Roasted sea bream with fennel, cherry tomatoes & new potatoes

Cornish mussel fritter with signal crayfish mayo, burnt lemon, granny smith & spring herb slaw

Gurnard, celeriac, ramson, oyster sauce

Hummus awarma with fried cauliflower leaves & pickled beetroot stem relish

Roasted cauliflower with turmeric, smoked paprika & pomegranate

Garden beetroot terrine & horseradish sorbet

Smoked hens egg, toasted soda bread, wild garlic pesto, mushroom ketchup

Crispy potatoes, ox heart, chimichurri & stilton

Bacalao a la llauna, spinach & piquillo

Loch Dunvegan creel-caught Langoustines

Mhamssa (Moroccan Pasta) with spinach & asparagus

Shawarma spiced cauliflower steak with pomegranate, spiced cauliflower rice, baba ganoush, vegan smoked garlic aioli

Cookery School at Little Portland Street’s delicious mushroom pate

MSC house fishcake with baby spinach parsnip & beurre blanc

San Sebastián style crab with sea herbs

Seitan shawarma, pickled cabbage, chilli sauce & garlic mayo

Seasonal salad with crème fraiche & house dressing

Thai-style fluffy three egg omelet, banana prawn

Westcountry Fowey mussels & cider broth

Oven roasted organic chicken, Royal Project veggies, Piri Piri sauce

Yukatan black eyed bean & green vegetable taco with pineapple pico salsa, pink pickled onions & smashed avocado

Korean tempeh burger, kale-avocado slaw, gochujang ketchup

Curried pumpkin & spiced corn ramen

Dairy-free Blenheim honey & ginger cake

Cobia fish tiradito, black tiger’s milk, Jerusalem artichoke & chia seeds

Roast spiced brassicas with split pea puree

Blue tacos, BBQ jackfruit & spicy guacamole

Pineapple, beetroot & ginger smoothie

Cured Chalkstream rainbow trout, pickled broccoli stems & dulse, horseradish

Confit pollock, curried cauliflower, cockles, golden raisins

Grilled purple sprouting broccoli, cultured curds, chilli, sumac, blood orange, linseeds, lesser celindine

Vegan burger with pulled BBQ soya

Grilled tenderloin pork with mustard, capers & puy lentils

Spiced chickpea, spinach & feta cheese frittata

Seasonal pizza with kale pesto, squash, chilli, shallot & kale crisps

Rhubarb & Szechuan peppercorn cordial (The Clove Club seasonal gimlet)

Crispy skinned cornish mackerel, falafel, confit tomato & sumac yoghurt

Pan fried cauliflower steak with sprouted Caverlo Nero

Dillisk broccoli & carrot pattie with poached free range egg

Holt Farms chard & Ubley feta tortellini with carrot sauce

Coal grilled cured mackerel, tiger nut milk

Roasted aubergine with Sicilian dressing, flaked almonds & mint

Roasted butternut, white bean, quinoa, feta & salsa verde

Spelt, cauliflower & rapeseed oil risotto with sheep rustle

Vegan burger with pulled BBQ soya

Indonesian goat satay (Satay Kambing)

Roasted cauliflower steak, spiced curd, charred broccoli, curry oil

Vegan burger with pulled BBQ soya

Seasonal vegetables Borek with Salsa Verde

Cornish sardines with muhammara & pangrattato

Scallop cerviche with tigers milk

Wild veg, praline, perfect egg

The Arcobaleno ‘rainbow’ salad

Shiitake terrine, carrot & buckwheat

Purple sprouting broccoli soup with almond & chilli pesto

Grilled cauliflower, kimchi & labneh

Spinach Strangolapretti, homemade ricotta, wild garlic & hazelnuts

Vegan burger with pulled BBQ soya

Crab spaghetti with fresh chilli, garlic & parsley

Swedish meatballs, mash, pickled cucumber & lingonberries

Beetroot polpette with pea & hazelnut dip, kale & brussels sprouts

Sea buckthorn, honey & thyme re-milled bread cake

Butternut squash red curry (Gaeng Fukthong)

Organic brown rice noodles with free range chicken & Thai-style thick gravy

Potted beef & bacon with Yorkshires

Slow poached duck egg, torte de barros cream, British brassicas, chilli & roast garlic migas

Tomato tartare, egg yolk & focaccia crisps

Rhubarb & almond tart with crème fraiche

Bread soup with vegetable trimmings

Beetroot, blackberry, hazelnut

Roasted cauliflower, capers, lemon & saffron

Salted caramel fondant with Shaldon rhubarb & honeycomb ice cream

Jerusalem artichoke, parsnip & pearl barley salad with goat’s cheese

Roasted chicory, goat bacon, blood orange & raw honey

Cured Hampshire trout, house ricotta & winter tomatoes

Mussels with garlic, shallots, cream & tarragon

Tarragon & whole grain mustard polenta primavera

Twice cooked black beans with sobresada

Roast cauliflower steaks, crispy leaves & hazelnut sauce

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ΨΑΞΤΕ ΓΙΑ ΑΥΤΑ ΤΑ ΣΥΜΒΟΛΑ ΚΑΤΩ ΑΠΟ ΚΑΘΕ ΣΥΝΤΑΓΗ

ΠΕΡΙΣΣΟΤΕΡΑ ΛΑΧΑΝΙΚΑ: ΕΠΙΛΕΓΟΝΤΑΣ ΛΑΧΑΝΙΚΑ ΣΤΟ ΜΕΓΙΣΤΟ ΚΑΙ ΕΛΑΧΙΣΤΟΠΟΙΩΝΤΑΣ ΤΗΝ ΧΡΗΣΗ ΚΡΕΑΤΟΣ ΕΙΝΑΙ ΚΑΛΥΤΕΡΑ ΓΙΑ ΤΗΝ ΥΓΕΙΑ ΜΑΣ ΚΑΙ ΤΟΝ ΠΛΑΝΗΤΗ, ΒΟΗΘΩΝΤΑΣ ΤΗΝ ΜΕΙΩΣΗ ΤΟΥ ΑΝΘΡΑΚΑ ΚΑΙ ΔΙΑΣΩΖΟΝΤΑΣ ΤΟΥΣ ΠΟΛΥΤΙΜΟΥΣ ΦΥΣΙΚΟΥΣ ΠΟΡΟΥΣ. ΜΗ ΣΠΑΤΑΛΑΤΕ ΦΑΓΗΤΟ: ΓΝΩΡΙΖΕΤΕ ΌΤΙ ΤΟ ΈΝΑ ΤΡΙΤΟ ΤΟΥ ΠΑΡΑΓΩΜΕΝΟΥ ΦΑΓΗΤΟΥ ΧΑΝΕΤΑΙ ΩΣ ΑΠΟΒΛΗΤΟ? ΑΝΑΔΙΑΤΑΣΣΟΝΤΑΣ ΤΗΝ ΔΙΑΔΙΚΑΣΙΑ ΠΑΡΑΓΩΓΗΣ ΑΠΟΒΛΗΤΟΥ ΑΠΌ ΦΑΓΗΤΟ ΜΕ ΈΝΑ ΔΗΜΙΟΥΡΓΙΚΟ ΤΡΟΠΟ ΕΊΝΑΙ ΚΛΕΙΔΙ ΣΤΗΝ ΣΥΝΕΙΣΦΟΡΑ ΓΙΑ ΈΝΑ ΚΑΛΥΤΕΡΟ ΜΕΛΛΟΝ ΓΙΑ ΤΟ ΦΑΓΗΤΟ. ΧΑΜΗΛΟ ΑΝΘΡΑΚΙΚΟ ΑΠΟΤΥΠΩΜΑ ΜΙΑ ΣΥΝΤΑΓΗ ΧΑΜΗΛΟΥ ΑΝΘΡΑΚΑ ΣΥΝΔΙΑΖΕΙ ΣΥΣΤΑΤΙΚΑ ΤΑ ΟΠΟΙΑ ΔΕΝ ΑΠΑΙΤΟΥΝ ΠΟΛΛΟΥΣ ΠΟΡΟΥΣ ΓΙΑ ΝΑ ΠΑΡΑΧΘΟΥΝ, ΥΠΟΣΤΗΡΙΖΟΝΤΑΣ ΤΗΝ ΔΙΑΤΗΡΗΣΗ ΤΩΝ ΦΥΣΙΚΩΝ ΠΟΡΩΝ ΤΗΣ ΓΗΣ. ΤΟΠΙΚΗ ΔΙΑΚΡΙΣΗ: ΜΕΣΑ ΑΠΌ ΤΗΝ ΧΡΗΣΗ ΤΟΠΙΚΑ ΠΑΡΑΓΩΜΕΝΩΝ ΠΡΩΤΩΝ ΥΛΩΝ, ΜΕΙΩΝΟΝΤΑΙ ΟΙ ΑΝΑΓΚΑΙΕΣ ΜΕΤΑΦΟΡΕΣ ΚΑΙ ΜΠΟΡΕΙ ΝΑ ΠΡΟΣΤΑΤΕΥΤΕΙ ΤΟ ΠΕΡΙΒΕΛΛΟΝ, ΥΠΟΣΤΗΡΙΖΟΝΤΑΣ ΤΙΣ ΤΟΠΙΚΕΣ ΟΙΚΟΝΟΜΙΕΣ. SOURCE FISH SUSTAINABLY: ΑΝΑΖΗΤΗΣΤΕ ΑΕΙΦΟΡΑ ΑΛΙΕΙΑ: Prevents over-fishing and biodiversity loss. ΚΑΛΥΤΕΡΟ ΚΡΕΑΣ: ΜΕ ΤΗΝ ΑΜΕΣΗ ΔΙΑΘΕΣΗΜΟΤΗΤΑ ΦΘΗΝΟΥ ΚΡΕΑΤΟΣ ΔΗΜΙΟΥΡΓΟΥΝΤΑΙ ΌΧΙ ΜΟΝΟ ΗΘΙΚΑ ΖΗΤΗΜΑΤΑ ΑΛΛΑ ΚΑΙ ΠΕΡΙΒΑΛΛΟΝΤΙΚΟΙ ΚΙΝΔΥΝΟΙ. ΕΛΑΧΙΣΤΟΠΟΙΩΝΤΑΣ ΤΗΝ ΠΟΣΟΤΗΤΑ ΚΡΕΑΤΟΣ ΠΟΥ ΚΑΤΑΝΑΛΩΝΟΥΜΕ ΕΙΝΑΙ ΜΙΑ ΘΑΥΜΑΣΙΑ ΑΦΕΤΗΡΙΑ ΓΙΑ ΜΕΓΑΛΗ ΒΕΛΤΙΩΣΗ. Έχεις ένα One Planet Plate να μοιραστείς? Αν είσαι ένας Σεφ και έχεις ένα One Planet Plate στο μυαλό σου να δημιουργήσεις, ή ένα πιάτο στο μενού σου που καλύπτει τα κριτήρια, θα ήταν χαρά μας να έρθουμε σε επαφή μαζί σου. Επικοικώνησε μαζί μας για περισσότερες πληροφορίες, και θυμίσου να μοιραστείς τα πιάτα σου στα κοινωνικά δίκτυα χρησιμοποιώντας #oneplanetplate

Celebrates local

Features more veg

Has a low carbon footprint

Includes better meat

Sources fish sustainably

Wastes no food

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