The Sustainable Kitchen

The Sustainable Kitchen is a beautifully put-together new plant-based café. Head chef and founder Rik de Raynor and his team have created a venue that looks lovely, serves delicious food and offers a “conscientious way of eating”. Rik says: “When you eat and drink at The Sustainable Kitchen, you have absolutely no negative impact on our planet. We are carbon negative, use renewable energy, biodegradable packaging and feature only plant-based, sustainable and seasonal foods.”

What’s more, Rik has a degree in human nutrition, so knows how to serve food and drink that’s good for you. “You are what you eat, and we simply want to make sure that the food is top-notch and nutritious,” he says.

Examples of The Sustainable Kitchen’s carefully-thought-through dishes are tenderstem, mandarin and Brazil nut salad bowl with charred cucumber, chicory, watercress and tarragon; artichoke risotto with spinach, petit pois and artichoke crisps; and pan-seared wild mushrooms on sourdough toast with thyme cream, black truffle and crispy leek.

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