While finding organic produce in pubs isn’t particularly unusual anymore, discovering that the pub you’re sitting in also stretches its eco-initiatives to food miles, energy use and fair prices for suppliers, is unusual. And that’s what makes Islington’s Duke of Cambridge pub so unique. Relaunched as an organic gastro-pub in 1998, The Duke of Cambridge was the first London pub to go wholly organic: everything from the booze to the food is completely pesticide free. Its fish suppliers are Marine Stewardship Council certified, while its meat is sourced from small local farms and according to the website, 80 per cent of the food served in the pub comes from the home counties.
With its bare brick walls, slate floor and light wood beams, inside, the Duke of Cambridge looks more like a New York loft than a British gastro-pub. Light and airy, the large wooden tables are usually packed with appreciative crowds of diners, although it’s certainly not cheap – expect to pay around £8 for a starter and £15 for a main course. The menu changes daily to reflect what’s in season, so don’t expect tomatoes in January or beetroot in August: you won’t find it. The menu also makes use of less popular species of fish such as sprats and pollack and is heavy on the game: rabbit and pigeon pop up regularly. Great for Londoners looking for an eco-friendly eatery, the Duke of London is a pioneering gastro-pub that’s blazed a trail for sustainable restaurant businesses to follow. It’s a little on the expensive side, but it’s definitely worth a try.
To find out more or to book, go to: www.dukeorganic.co.uk
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