I finally had the change to pop into Rabbit this weekend, the new hot spot of Chelsea where the adventurous takes on British food is served in tapas style portions in a rustic barnyard environment. The food is also organic and sustainably farmed swell as the zero waste ethics of the restaurant. So this place was right up my alley and before I went to actually test the food I asked one of the co-owners some of the vital questions about their sustainability approach for research purposes. Here are my questions and answers from Richard Gladwin.
Q: how sustainable is rabbit as a restaurant and is that something that is important to you?
A: Sustainability is very important to us! We have recently been awarded 3 star champions from the SRA and come in the top 2% of London restaurants for our sustainability. Running a sustainable business is a long term project but if we can get best practice for sourcing, society and environment then our business will be more profitable and better run in the long term, we already see the benefits of this.
Q: Do you have vegan options on the menu?
A: We do, each week our menu is briefed into the team and each week we train our front of house team into what is vegan and what needs to be changed to become vegan, although we don’t advertise ourselves as vegan we have been voted one of the best Vegan restaurant in London by time out.
Q: Is the food organic?
A: The vegetables we source from market and farms in Sussex are, however our farm is not. Gregory Gladwin works to high well fair standards and is incentivised not to use any antibiotics in his cattle unless absolutely necessary. He feels this is a more realistic approach to farming for a living.
For the actual experience I brought my trustee other half who is a tough food critic but also includes all meat in his diet ( where as I have no cut out all meat except chicken and fish as a part of being a flexiterian ) to review the things I couldn't eat.
We started off our meal with the bread muffin and whipped butter and two of the "mouthful options" which on this day had the mushroom eclairs. We then had the scallop, veal balls, leek heart salad, the hen in a bowl and the honey roasted goat cheese. All the dishes had different explosions of taste with rich textures. The eclairs were my favourite dish even though they were the smallest of them all as I had never seen anything like it before. The hen in a bowl was interesting as it was a fried egg in a bowl of stocking and the sweet taste of the goat cheese was a good round up at the end. The veal balls were also reported as a hit. Although I must add that despite it being exciting that they are being creative with farm food, sometimes the flavours were overwhelming and the mixes clashed from dish to dish.
I do want to go back to try their infamous Sunday roast which I think is probably better in order to get one flavoursome dish thats more filling. I think some more time they will find a balance of the dishes and eliminate the popular choices from the less popular ones eventually as the menu is changed daily as of yet.
Highlight : The eclairs and the fact that its sustainable and zero waste managed which is still very rare in London.
Lowlight: The Leek heart salad tasted a little off and the two seater table was at times too small to hold all the plates.
Rabbit is at 172 Kings Road
For bookings call 02037500172
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