Poco

Poco regularly scores as a sustainable restaurant and for the quality of the food. The restaurant's ethical manifesto covers a full page on the website. The menu consisting of seasonal British tapas changes monthly and follows the seasons and what grows on the local farms. In the spring you could choose from the hummus of English fava beans with olive oil; smoked borani of beet with tarragon, pork belly of Pipers Farm with sauerkraut, celeriac, pear and cider and also Pipers Farm lamb kidneys with smoked garlic puree and salsa verde. The suppliers of all those goodies are listed on the menu.