Dining is more than just sustenance, it’s an experience that connects us to the land, the seasons, and the people who cultivate our food. Across the UK, a select group of restaurants are redefining what it means to eat sustainably, offering menus that are as much about the environment as they are about taste. From the Green Michelin Star at The Small Holding to the Michelin-starred ingenuity at Condita, these dining destinations offer more than just exceptional food, they immerse you in a philosophy of sustainability, community, and a deep respect for the natural world. This article takes you on a journey through some of the UK’s most exciting culinary experiences, where each plate is a testament to the creativity and dedication to those who are working on bringing us closer to the land.
The Small Holding, Kent
Price: Half Acre, 5 courses £75
Full Acre, 8 courses £95
Wine pairing, £60
Vegan & vegetarian options available
Images courtesy of The Small Holding
Strawberries & Lettuce (Summer Acre menu)
Salted green strawberries with crisp fresh lettuce from the farm, dressed in Szechuan vinegar and strawberry cheong. Burnt lettuce emulsion and beef fat sourdough croutons, finished with Brefu Bach sheep cheese.
Caramelised, pickled, and fermented onions from our farm underneath a pickled walnut ketchup and smoked potato sauce and finished with an onion top oil.
Nestled in the heart of Kilndown, The Small Holding is nothing short of a revelation. What was once a humble community pub has evolved into a Green Michelin Star restaurant, garnering national recognition for its commitment to sustainable dining and seasonality. Since opening in 2018, brothers Will and Matt Devlin have transformed this space into a farm-to-table experience unlike any other, where every bite is a celebration of the seasons.
What truly sets The Small Holding apart is its relationship with the land. Housed in a building with a rich agricultural history, the restaurant once served as the stables for a 17th-century coaching inn, which played a pivotal role in the lives of hop pickers and local agricultural workers. Today, this sense of community is ever-present, as Will and Matt continue the village’s farming legacy: using low-intervention, organic farming methods and no-dig practices, they’re protecting and improving the soil. The result? Food that’s not just fresh, but nutrient-dense and bursting with flavour.
Will often speaks of their philosophy as ‘stewarding the land’ and making a commitment to working in harmony with nature rather than trying to dominate it. It’s a philosophy that extends beyond the farm, as The Small Holding actively partners with other local producers- like the rare breed pork sourced from a nearby farm- to ensure every ingredient is of the highest quality and aligns with their principles. The brothers also run quarterly horticultural courses, ensuring these practices are passed on and shared. It’s a heartfelt and sincere ethos, which makes dining at their restaurant all the more wholesome.
‘Grow The Seasons’ is a quarterly horticultural day-course for all ages
As the seasons change, so too does the menu. The December Acre Menu invites diners into the heart of winter with a collection of rich, warming flavours. The snacks are an excellent starting point: Brassicas with cheese and tomato provide a comforting combination of earthy greens, creamy cheese, and the familiar sweetness of tomato. Jerusalem artichoke with pickled walnut and gherkin is a perfect balance of rich, earthy tones and the tang of preserved flavours. The winter menu continues to explore the depth of seasonal produce, like Carrot & Pumpkin and Blackened Pear, Chicory Root & Woodruff, each dish evoking the warmth and fullness of the colder months, while still maintaining the restaurant’s commitment to seasonal, biodiverse ingredients.
As winter gives way to spring, there is a feeling of eager anticipation for a return to The Small Holding. The word on the grapevine is it’s one of the most captivating times to visit, and if the winter menu was any indication, the promise of spring is irresistible. It’s when the garden truly comes to life, bursting with fresh new produce and vibrant flavours that can only come from nature starting to bloom. For anyone looking to experience The Small Holding at its peak, spring is the moment to savour their best, an opportunity to witness the transformation of the farm and taste the very essence of nature’s renewal. Get it on your 2025 bucket list!
Condita, Edinburgh
Price: Tasting Menu £160
Paired wines or from the wine list
Condita, owned and run by Mark and Rachel Hayward, offers a truly unique dining experience that has captivated diners since its opening in late 2018. The restaurant achieved its Michelin star in its first year: an impressive reflection of the creativity and dedication that defines their approach to fine dining.
The restaurant itself is intimate, understated with an abundantly authentic atmosphere right from the very start. We sat down at our romantically lit table to be greeted with our first clue. Where you’d usually expect a standard menu, there lay a bookmark, hand drawn for each guest. An almost crude sketch of an element from each dish provided a whimsical and tantalising prelude of the delights to come. Gone are the days of swiftly googling unknown ingredients underneath your table. Here, you’re shown what to expect without losing that touch of delectable mystery, and in doing so, they’re inviting us to focus on the experience, opening the table to discussion of what will grace their palates. It’s a simple but meaningful touch that embodies the artisanal spirit of Condita.
Chef Tyler King crafts a seasonal surprise menu, showcasing the finest Scottish produce, often from local farmers, fishermen, and foragers, as well as ingredients grown in their own garden and allotment. Tyler’s dishes are rooted in East Asian influences, with an emphasis on delicate flavors and innovative techniques that keep diners guessing until the very last course.
There is an instant friendliness about Condita, as guests are involved in the passion behind the cookery as the chefs all bring dishes to the guests giving everyone a chance to chat with them. Mark, with his refined taste, pairs each course with carefully selected wines from European artisan makers, ensuring that every bite is complemented by the perfect pour. The intimate atmosphere at Condita is enhanced by the personal touch of the front-of-house team, who not only serve the dishes but also engage with guests, sharing stories about the food, the wines, and the décor, all of which contribute to an immersive dining experience that leaves no-one behind.
Scottish Mackerel with gooseberries
Line caught mackerel from Pittenweem lightly cured with nori seaweed, barbecued kombu emulsion, fresh and umeboshi gooseberries from their garden, tuile made leftover kombu and dusted in tomato and lemongrass powder. Turnip consomme, seasoned with tiger lemon and bergamot.
Picking favourites here is like trying to picka favourite child, but the highlight of the evening was a dish that exemplified the artistry and precision of Condita’s kitchen. Line-caught mackerel from Pittenweem- lightly cured with nori seaweed- took centre stage, its delicate flavour elevated by a smoky barbecued kombu emulsion. Umeboshi gooseberries, freshly picked from the couples own garden, brought a tart brightness, while a crisp tuile, ingeniously made from leftover kombu and dusted with tomato and lemongrass powder added an earthy crunch. The dish was completed tableside, with a turnip consommé seasoned with tiger lemon and bergamot, delicately poured into the bowl. The warmth of the broth released an aromatic cloud, drawing us further into the dish’s complexity. It was a masterclass in restraint and balance, showcasing the beauty of each thoughtfully sourced ingredient.
Condita’s latest seasonal menu is an invitation to explore the ingenuity of one of Scotland’s most intimate dining experiences. But as for the finer details? To say more would be to spoil the magic…this is a dining adventure best discovered firsthand.
Pignut, Helmsley
Price: Tasting Menu £95
Wine Pairings £70
At Pignut, dining transcends the mere act of eating. It’s an entrancing experience that connects you to the land, the sea, and the people who cultivate the magic that can only be conjured by the environment. From the moment you enter, you will be struck by how the restaurant exudes a warmth that feels both inviting and genuine. The ethos of Pignut is clear: this is a place where food is not just prepared, but crafted with thought, care, and a deep respect for the natural world.
Every dish at Pignut is a celebration of the seasons and the stunning local ingredients that shape them. Guided by the hands of local farmers and foragers, the menu tells a beautiful, ever-evolving story of the region’s bounty. The flavors were vibrant and fresh, each bite a harmonious reflection of the land’s offerings.
Images courtesy of Pignut
A standout was the concept of the “wastage” course. Ingeniously designed to make use of the waste from the other dishes, it was a testament to Pignut’s commitment to sustainability and zero waste. What could have been discarded was instead transformed into something delicious and meaningful, showcasing the creativity and innovation that defines this restaurant. It was an unexpected, thoughtful touch that has deepened the food world’s appreciation for the restaurant’s dedication to sustainability.
At Pignut, you’re not just tasting food, you’re connecting to a philosophy that celebrates community, sustainability, and the ever-changing beauty of the natural world. It’s a dining experience that not only satisfies the appetite but nourishes the soul.
Wastage Course June ’24
Nettle waffle with chicken liver parfait, chicken fat caramel and elderflower vinegar and fresh elderflowers.
Lympstone Manor
Price: Tasting Menu £255
Signature Wine Pairing £160
Lympstone Manor, the personal creation and vision of Michelin-starred chef Michael Caines, is a place where modern British cuisine is elevated through the finest local and regional ingredients. Set against the stunning backdrop of the Exe estuary, the three dining rooms of the Manor offer a refined setting where every dish reflects Michael’s commitment to seasonality, creativity, and the outstanding ‘larder of the South West’. There is little wonder it was awarded its Michelin star just six months after opening.
We asked Michael Caines about his approach to sourcing ingredients, and he shared his passion for the region’s bounty:
“I have long been a champion of the local, the regional, the seasonal and maintain that the Southwest has the best larder not just in the UK but in Europe. The exceptional seasonal bounty of Devon and the Southwest offers produce and food products that are simply unrivalled and outstanding, with flavours that are unique to this place, and my team and I utilise them to create original cuisine that not only reflects the West Country, it also is an expression of my culinary background.”
This philosophy is woven into every dish at Lympstone Manor, where the dining experience goes beyond exceptional food. With an extensive wine list of over 600 carefully sourced bins from across the globe, even a wine novice won’t be left floundering. The skilled sommelier team ensures that each dish is perfectly paired, enhancing the experience with thoughtful recommendations and expertise. Michael Caines’ menu is a masterful reflection of the South West’s finest produce, elevated by his signature creativity.
The menu offers two tasting options: the Estuary menu, focusing entirely on seafood, and the Signature menu, which is meat and predominantly poultry dishes. If you’re needing some guidance, the roasted scallop was an elegant opener to the eight-course tasting menu. Each subsequent course continued to delight, showcasing Caines’ ability to elevate locally sourced ingredients into beautiful dishes. The crab ravioli, mackerel and John Dory were notable highlights of the meal, setting the bar for this years future discoveries when it comes to fish.
A dining experience at Lympstone Manor, while a little pricier than your average outing, will be nothing short of exceptional. And if you’re prone to sharing your culinary delights on social media, this establishment will not disappoint for eye-catching visuals. Colourful and elegant plates dominate here, with Caines showing real zeal for vibrancy and contrasting textures, resulting in truly beautiful plates that will almost make you want to hold back from eating. But we promise you, holding back is nigh-on impossible, and you won’t regret it.
L’Enclume, Cumbria
Price: Tasting menu – available for both lunch and dinner £250
Taster wine pairing £100
Signature wine pairing £150
Select wine pairing £29
It is an unforgettable opportunity to dine at Simon Rogans restaurant L’Enclume.
Nestled in the idyllic village of Cartmel in the Lake District, the restaurant is housed in a restored 13th-century blacksmith’s workshop, effortlessly weaving together history and innovation and offering a dining experience that feels both intimate and extraordinary.
The philosophy at L’Enclume is deeply rooted in natures best, with every dish beginning its life at Our Farm, located in the nearby Cartmel Valley. The head grower works closely with the team to identify ingredients at their seasonal peak, whether they’re grown on-site, foraged from the surrounding landscape, or sourced from trusted local farmers. These ingredients then make their way to Aulis, the restaurant’s dedicated development kitchen, where they are crafted into dishes that showcase the finest of what each season has to offer.
The result is a menu that is vibrant, ever-changing, and remarkable by its respect to its origins. Each course celebrates locality and sustainability, reflecting Simon Rogan’s passion for hyper-seasonal cuisine. Under the guidance of Executive Chef Paul Burgalières, the dishes are transformed into works of art, highlighting the beauty and flavour of every ingredient.
One unforgettable dish was a stunning combination of Boltardy beetroot, Cherry Belle radish, pickled rose, and chalk stream trout, brought to life with a juice infused with Perilla. Each element of the dish celebrated the peak of summer, with the earthy sweetness of the beetroot perfectly balanced by the gentle tang of the pickled rose and the fresh, herbaceous notes of Perilla. It was as much a feast for the eyes as it was for the palate.
With its three Michelin stars and its place at the pinnacle of La Liste’s rankings, L’Enclume more than lives up to its reputation. Dining here is not just about the food, but about experiencing an joyfully overwhelming sense of place, from the ground up. The atmosphere is an extension of the surrounding landscape, where soft lighting and organic textures allow you to immerse completely in the experience as an entity. Every detail has been considered to create a connection between the food, the setting, and the philosophy of L’Enclume, serving up an experience that is as irreverent as the landscape it pulls from.
It is truly an experience that stays with you, long after the last plate has been cleared.
Beetroot
Boltardy beetroot, @ourfarm Cherry Belle radish, pickled rose and chalk stream trout, juices infused with Perilla.
Pine, Northumberland
Price: £165 Tasting menu
£195 for our Chefs Table experience.
An additional wine flight is available from £95 per person
Sustainability is an intrinsic part of what we are about, and it informs the food we create at every turn
Cal Byerley
“It’s very much a culture of mutual respect for our environment, for the ingredients it provides, and for our wider community,” says Cal Byerley, Chef Patron of Pine, a vision shared and brought to life alongside co-founder Siân Byerley. This ethos is palpable from the floorboards to the ceiling, as every inch of Pine embodies a commitment to sustainability: a quiet, resolute promise to its surroundings. What the land gives, Pine gives back, creating a harmonious cycle that is as inspiring as it is delicious.
From their adoption of a four-day workweek that prioritises staff wellbeing, to their dedication to sourcing ingredients locally and responsibly, Pine delivers a thoughtful approach to dining that feels refreshingly genuine. Their farm produces chemical-free vegetables, herbs, and fruits, harvested daily to ensure peak freshness. Much of the produce is sourced directly from the kitchen garden and two polytunnels, with the chefs handpicking and growing their ingredients. This connection to the land informs every aspect of their operations, from a zero-tolerance policy on single-use plastics to reliance on renewable energy like solar panels and biomass heating.
Pine’s inventive approach extends to preservation, with traditional techniques like fermenting, curing, and smoking used to minimise waste while amplifying flavour. The drinks menu is equally intentional, showcasing biodynamic and organic wines, UK-sourced spirits, and house-made sodas crafted with foraged or homegrown ingredients, a true reflection of Pine’s deep respect for its environment and its commitment to creating something extraordinary.
Led by Head chef Ian Waller, the food at Pine is not only clever, original, and inventive but also delicious and thoroughly enjoyable. It’s an overall fantastic experience, thanks to a dedicated and passionate team focused on crafting innovative flavours in the heart of Northumberland. The waiting staff is exceptionally friendly and efficient, ensuring smooth service throughout. The food is paced thoughtfully, allowing diners to enjoy each course along with the paired wine flight. This is presented by Vanessa, the head sommelier, whose warm demeanor and deep knowledge further enhancing the professionalism and attentiveness of the entire experience. If you share the same passion for exceptional food and hospitality, Pine is a must-visit.
Photography: Joe Taylor Photographer
Moor Hall, Lancashire
Provenance menu £235 per person.
Mark Birchall’s menus at Moor Hall are a masterclass in modern British cuisine, shaped by two decades of experience and an unwavering commitment to seasonality. Every dish reflects his deep connection to the land, with ingredients sourced from Moor Hall’s own five-acre estate or carefully selected from the best local producers. It’s a philosophy that has earned him the title of ‘Best Chef in the UK’, an accolade made even more meaningful by the fact that it was awarded by his AA Rosette- awarded peers at the AA Hospitality Awards.
A standout from the autumn and winter menu, the turbot is a dish that exemplifies Moor Hall’s approach to seasonal cooking. The fish is perfectly cooked, complemented by the natural sweetness of squash and Mylor prawns. What sets it apart is the layering of flavour, achieved through two sauces: one drawn from the heads of the fish with marigold, the other a suquet-style broth.
As Mark Birchall explains:
“First and foremost, it’s about the seasonality of the fish and the garnish; the squash, shrimp sauce and Mylor prawns are all absolutely singing in A/W season. The dish also features a combination of two different sauces, one made from the heads of the fish and marigold, and another with red mullet, in the style of a suquet, a Spanish style stew, but with lighter flavours, together this gives the dish a level of complexity. Everything we do is driven by the seasons and using the best possible produce we can find, starting in our back garden and working outwards”
The menu is a true reflection of his commitment to both innovation and tradition, bringing together the best of modern British cuisine. For those seeking a culinary experience that celebrates nature’s rhythms and the artistry of the chef, a visit to Moor Hall promises to be nothing short of extraordinary. With Moor Hall earning its third Michelin Star on February 10th, 2025, it’s clear that this dining destination is going from strength to strength. Small wonder its on every foodie’s list.
From the rolling hills of Kent to the rugged coastlines of Devon, these restaurants are redefining what it means to dine sustainably, proving that ethical eating and exceptional gastronomy go hand in hand. Each plate tells a story of craftsmanship, care, and an unwavering respect for nature, whether it’s the no-dig farming at The Small Holding, the inventive zero-waste ethos of Pignut, or the refined expression of the West Country’s bounty at Lympstone Manor. These dining destinations aren’t just about food; restaurants such as these are about connection to the land, the seasons, and the passionate people who bring each ingredient to life. For those seeking more than just a meal, but a true immersion in the artistry of sustainable dining, these restaurants offer a taste of something truly extraordinary.
Take a look at the MICHELIN Guide
Great Britain & Ireland 2025 HERE
BOOK SUSTAINABLE
via the links below:
Image: Condita