Chantelle Nicholson's sign generates 40 percent fewer emissions than the fine dining standard and “saves” as much as 98 percent of waste from the dustbin. Not only that, the installation of water taps saved the cook up to 10,000 bottles.
Restaurant photo: Ben Carpenter
The News
In London's Mayfair district lies a corner of innovation that fuses the highest quality cuisine and an uncompromising eco-sustainable philosophy: Apricity. This restaurant, led by chef-owner Chantelle Nicholson, is a perfect example of how a passion for good food and a commitment to sustainability can walk together without ever getting lost. But what really makes Apricity special? The Michelin Guide reveals it in a dedicated article highlighting the importance of small gestures to achieve big results.
With its strictly eco-conscious approach, Chantelle's cuisine not only uses fresh and delicious ingredients, but cares deeply about where they come from, how they were grown, and the season in which they are harvested. Each dish tells a story rooted in the land and the environment, with a focus on where the ingredients come from. At a time when sustainability is a pressing issue, Apricity stands out for its concrete commitment to reducing environmental impact without sacrificing quality. In 2023, the MICHELIN Guide awarded the restaurant the Green Star, a title given to all those restaurants that stand out for their ecological and sustainable practices. But this is but the beginning of a series of bold choices that invest every detail of the experience, from the menu to the furnishings and daily reuse practices. Nothing is left to chance, not even waste management. Apricity takes a zero-waste approach that defies culinary convention.
Here, nothing goes to waste: peels, seeds, leaves and scraps become an integral part of the dishes, transforming into valuable ingredients through the creativity of the kitchen. It's a game of downsides, in which the restaurant manages to minimize its environmental impact while still offering delicious and refined dishes. In addition, the beverage deserves its own chapter: in fact, Nicholson and his team have installed special taps to replace bottled water. It is estimated that this has already prevented the waste of more than 10,000 bottles. Overall, the sign generates 40 percent fewer emissions than the standard for fine dining and “saves” as much as 98 percent of waste from the dustbin. It achieves this by placing the greatest emphasis on British agricultural production, with fresh, local vegetables taking pride of place on the dishes. Each ingredient is chosen seasonally and sourced from suppliers who adhere to regenerative farming practices, those that help the earth regenerate and maintain biodiversity.
The meat and fish are no different: they come from farms that practice regenerative methods and sustainable fishing, always environmentally friendly. Apricity is also a haven for those who want a plant-based option, with a menu that offers both vegan and nonvegan dishes, allowing diners to choose a culinary path that suits their tastes and beliefs. But Apricity's eco-sustainable philosophy does not stop in the kitchen. Every corner of the restaurant is designed to reflect this commitment. Interior architect David Chenery oversaw the restaurant's design, focusing on recycled materials, upcycling, and the reuse of objects and furniture. The restaurant's philosophy is also reflected in its furniture choices: chairs made from recycled Coca-Cola bottles, untreated walls, and reclaimed wood frames. Every single element is designed to minimize environmental impact without sacrificing a refined and welcoming aesthetic.
The bar, a key corner of the dining experience, also follows the same principle of sustainability. The cocktails, created with ingredients salvaged from the kitchen, are the perfect example of how every part of the restaurant collaborates on the zero-waste mission. One example? Their Espresso Martini, which uses caramel made from coffee grounds. Every sip tells of their passion for experimentation and sustainable innovation. Apricity's team also pays close attention to wine selection. Here, respect for the earth extends to wine production as well, with a selection of references from wineries that place soil health and biodiversity at the center of their work. Starring wines produced by local winemakers from England and Wales, which fit perfectly into the restaurant's philosophy. With her commitment to eco-conscious cooking, Chantelle Nicholson has created a space where food is synonymous with quality, respect and innovation. Apricity is not just a gastronomic stop, but a true sustainability manifesto that invites everyone to think about how we can change the way we live and eat for the good of the planet. And in London, in the heart of Mayfair, this philosophy comes to life every day, plate after plate.
