The warmth of the sun in winter. Symbolising regeneration, rejuvenation, generosity, and light, Apricity, the latest restaurant from multi-award-winning chef owner Chantelle Nicholson and her team is a sustainable restaurant, in Mayfair, with a purpose – to create a sustainable community. We’re a group of thinkers, makers, and doers, rethinking the operation and ethos of a restaurant. Our aim is to not only meet acceptable levels of responsibility towards sustainability, but to work hard to find best practice and to share these learnings. We’re committed to moving towards a circular economy and whilst we know that there is no silver bullet, we are constantly redesigning and transitioning to improve
Apricity is a low waste operation. We have consciously reconsidered everything we do from displaying the menu, how we wash the dishes and who supplies us. British produce is championed, to promote our wonderful makers, growers and farmers, and to ensure flavour is paramount, as well as reducing our outputs.
The rough-luxe looks here are courtesy of a painstakingly low-carbon refit that’s resulted in pinkish patina’d plaster and upcycled masonry, enhanced with tumbling greenery and potted plants. Chairs are fashioned from decommissioned Coke bottles and the most pleasing aesthetic reminder that you’re somewhere fully eco comes in the beautiful uniforms by Gung Ho. Even these stylish prints are textiles conjured from reincarnated PET bottles. New Zealand-born Chantelle won hearts as chef-proprietor of Tredwells in Covent Garden, and acclaim as a Green Michelin Star exemplar. The menu showcases small-scale producers – charred umami miso cabbage, carnivore-pleasing mushrooms. Wine pairings are regenerative and low-intervention, and articulated wonderfully by the knowledgeable team. The prices may not seem as low-key as the look of the restaurant, but this is an establishment where absolutely everyone in the supply chain has been paid properly – and nothing tastes better than that. Juliet Kinsman