Chef Sam Ashton-Booth is set to take over the kitchen at Robin Gill’s Counter Culture in Clapham.
Ashton-Booth, formerly head chef of Mark Jarvis’ Stem, will introduce a menu named ‘the Allotment’ and inspired by his love of vegetables at the London restaurant from 23 July.
He will work with friend Jake ‘Wiggo’ Ball who will supply produce from his Bedfordshire allotment. Ball uses unusual and heritage seeds and is sustained on man-power alone, with no petrol or diesel powered rotovators used.
Dishes will include salt-baked red beetroot, pine and English strawberry; raw beef with allotment offerings; celeriac, lovage and rye and courgette, elderflower, gooseberry and clam broth.
Ashton-Booth said: “My vision for The Allotment is to create some amazing, inspiring food using all the things I love.
“I’m a massive vegetable, plant and herb fan which is why I’m teaming up with my good friend, Wiggo, who grows the most amazing produce on a small scale which I’m able to showcase at Counter Culture in my dishes. And, maybe show people that vegetables can be the star of the show!”
Sitting next door to Gill’s the Dairy, Counter Culture is a 14-seat small plate restaurant.