The Best Autumn Seasonal Luxury Dining
Autumn in the UK is traditionally a time to enjoy the fruits of the harvest. There’s an abundance of rich and varied ingredients in this season. Nowadays, menus are less reliant on seasonality. However, there’s an appetite for seasonal luxury dining. In fact, Michelin have this year listed their pick of Michelin featured establishments that score on sustainability too.
Michelin Green Star in London
The Michelin Green Star may be new, but it’s already inspired some great destinations for autumnal harvest dining. Where can you go, then, to sample the best seasonal luxury dining in London?
The OXO Tower Brasserie undoubtedly has stunning London views. However, it’s got more than that. Head Chef Kier Barry is committed to seasonal, local produce. The menu also features an increased range of plant based dishes. The team limit single-use plastics, encourage reuse and upcycling, and take part in regular Thames beach clean-ups.
Petersham Nurseries Cafe benefit from a kitchen garden and family farm in Devon. They prioritise organic farming and produce many of their own ingredients through chemical-free ways of growing.
Silo founding chef Douglas McMaster very much focusses on zero waste. The restaurant mills its flour on site, makes its own oat milk and sells naturally fermented drinks from its adjoining brewery. In this way, Silo cuts out food miles and over-processing. In addition, the plates and tables are even made from recycled materials.
Michelin Star Quality
Naturally, restaurants that have achieved Michelin star awards prioritise quality ingredients. But more and more luxury restaurants base their menus around British seasonality.
Clare Smyth seeks out the best of British produce. The restaurant works closely with farmers and suppliers to bring excellent seasonal ingredients to the table. This artisanal British fare well deserves its three stars.
Japanese fine dining with a seasonal British angle. The seafood is sourced within the UK, via Cornish and Scottish fish suppliers.
Executive Head Chef William Drabble is a staunch supporter of British farmers and food suppliers. The restaurant sources the best British ingredients in season for their menus.
The team at Kitchen Table produce a modern British tasting menu which changes daily. Each menu selects a focus ingredient from those sourced and foraged. This might be, for example, oyster, truffle or deer. The produce is both local and exceptional. It’s a result of years establishing a trusted network of independent suppliers.
Native, wild fish are central to the menu at Brat. The restaurant is committed to traceability and responsible sourcing. Chef owner Tomos Parry offers a rustic style where ingredients are celebrated. There’s a mix of Welsh heritage and Basque region techniques. This restaurant works wonders with seasonal ingredients and a wood-fired grill!
Pied à Terre prioritise sustainability as well as working with smaller local and sustainable food suppliers. The restaurant seeks to be as non-polluting as possible by conserving non-renewable energy and natural resources in their processes.
Offering British produce in unfussy modern dishes, Pollen Street Social advertises itself as only as good as its ingredients. So it’s important to nurture long-term relationships with suppliers from across Britain. And this is what this restaurant has achieved with dishes from Colchester crab to Buccleuch beef.
If you’re exploring London this Autumn, make sure it’s from the comfortable base of a luxury serviced apartment. And make sure you check out some of the fantastic ingredients that come from local sources.