St James's London - One Planet Plate in St James's

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One Planet Plate in St James's

One Planet Plate, a movement putting sustainability on the menu in St James's.

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The recently launched One Planet Plate is part of a global campaign to address problems in the food system by the Sustainable Restaurant Association. Our very own Anzu, Ikoyi, Aquavit, The Ritz, Café Murano, Dukes Hotel and The Balcon (Sofitel) are each serving a dish that highlights their one of a kind take on sustainable recipes.

Our local chefs have delivered up some exquisite One Planet Plate recipes which are sustainable specials that will be served from Earth Hour (24th March) and beyond in each restaurant. These dishes range from locally sourced food to dishes that waste no food by rethinking how food surplus or common by-products are used.

On the menu in St James's

Anzu

Curried Pumpkin & Spiced Corn Ramen - "This delicious ramen is jam-packed full of veggies and is quick and easy to prepare. It can even be made vegan when made without the egg. It's the perfect dish to warm you on a chilly spring evening."

Ikoyi

Coal Grilled Cured Mackerel, Tiger nut Milk - "A delectable lightly cured and then grilled mackerel, one of the most sustainable fish from UK waters, with a nutty, sweet and umami rich Tigernut Milk infused with sharp peppercorns from the Gola rainforest in Sierra Leone. We think of this dish as a kind of West African sashimi."

Aquavit

Swedish Meatballs, Mash, Pickled Cucumber, Lingonberries - "This meatball dish is a perfect example of how much you can improve a very simple dish on flavour and quality, buy using meat that is of a very high quality, from animals who have lived a happy life and been well looked after."

The Ritz

Navarin of Lamb, Turnip, Spring Onion and Yoghurt - This is The Ritz's One Planet Plate Michelin take on a classically French lamb stew.

Café Murano

Spinach Strangolapretti, homemade ricotta, wild garlic, hazelnuts - "We love this dish not only because it also allows you the flexibility to swop and change out ingredients to what you have in the store cupboard but also all the produce is from locally sourced British farmers."

Dukes Hotel

Confit Pollock Curried, Cauliflower, cockles, golden raisins - "The fish are line caught from day boats (small suppliers/producers) which means no large trawlers are involved. The garnish is also sustainable cockles from a company called Dorset shellfish which ties into where the Pollock would have been caught."

The Balcon

Crispy Skinned Cornish Mackerel, Falafel, Confit Tomato & Sumac Yoghurt - "We source our Cornish mackerel from day boats. From being an unpopular bycatch, mackerel has become a high quality, popular variety that has found the place it deserves on modern menus. Highly sustainable and paired here with a lovely Middle Eastern inspired garnish it makes a great starter for any occasion."

Visit the One Planet Plate website to find all the restaurants and recipes: https://www.oneplanetplate.org/