Chantelle Nicholson is to open Apricity in March 2022, a restaurant which will "pioneer the principles of a circular economy".
Located on Duke Street, Apricity will champion vegetable-led sustainable cooking, like Nicholson's previous restaurants Tredwells in Covent Garden and her All's Well pop-up in Hackney.
She has worked with head chef Eve Seemann to create a menu that will be centred around seasonal produce from small-scale farmers and locally foraged ingredients, with a zero-waste approach to cooking.
Dishes will include Cornish mackerel and Shetland mussels with sambal butter and pickled pear; roasted Kuri squash with fermented fire flame chilies, miso aioli, squash seed crumb and Thai basil; venison with elderberry and walnut butter; and crispy Brussels sprouts with spent beer vinegar and rosemary.
There will be a tasting menu celebrating British vegetables, as well as a menu featuring British meat and fish. The drinks list will offer low intervention wines, championing English vineyards, alongside zero-waste cocktails. There will also be a chef's table in the basement.
The restaurant will be designed by Object Space Place following sustainable design and operational principles.
Nicholson said: "Apricity, meaning the warmth of the sun in winter, is such an exciting opportunity for myself and my team. Creating a space that can serve delicious food and great drinks, with joy and purpose, is key to us. We can't wait to hero the amazing growers and farmers within the UK, as well as partnering with other organisations that have an aligned ethos and culture. I am delighted to be working with Grosvenor Estates to create a greener, healthier and more conscious community within the heart of Mayfair, and beyond."
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