Skip to main content

The Table, Southwark Street

The Table restaurant in Southwark Street, South London, treats food seriously, but they also aim to have a lot of fun in the process. They say that they try to source as much as possible of their produce locally – specifically from Essex, Surrey and Mersea – in order to reduce their carbon footprint. The meat is organic and free-range. Wherever possible they also use organic and seasonal products. The Table's organic bread is supplied by the artisan bakeries Seven Seeded Bakery and Rhodes, and their own baking is done only with free range eggs and organic flour.

The Table, Southwark Street, chef at work

Sustainable fish is also an important part of The Table's approach to sustainable food sourcing, and is bought direct from the boat and fresh from Billingsgate Market.

Typical delicious and sustainable fish dishes at The Table include: Brochette of Mersea rope-grown mussels and pancetta and herb salad; Pan fried rock oysters, shitake, oyster and portobello mushroom salad; and Blackened Pollack with green beans, ginger and lime.

The Table, Southwark Street, fish dish

The Table, 83 Southwark Street, London SE1 0HX, see:

Raymond Blanc OBE, Chef Patron, Le Manoir aux Quat'Saisons

“Good ethics should be part of everyday business. Many restaurants and caterers in this are helping to protect our precious marine resources. They should get rightful recognition and inspire others to do the same.”

more stories