Eco eatery: The Duke of Cambridge

| 28th February 2011
11 years after it opened, Islington’s Duke of Cambridge pub is still one of London's best organic eateries

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:

Add to StumbleUpon
Green gold: organic olive oil
Organic olive oil is the eco-friendly alternative to butter and rapeseed oils
Top 10…Organic Wines
Neil Palmer, co-director of wine merchants, Vintage Roots, and wine connoisseur extraordinaire, gives us his pick of the best organic wines around
Forget Nori: Laverbread is the seaweed to savour
Parsons Pickles' Welsh laverbread might not look particularly promising but it does pack a seriously nutritious punch
Review: The Green Room, Bournemouth
Combining style and sustainability, Bournemouth’s Green Room restaurant is an wild-food lovers’ dream
Top 10… ways to eat fish sustainably
Support Hugh Fearnley-Whittingstall's Big Fish Fight by making sure that the fish you eat is ethically caught and sourced from sustainable fisheries

More from this author


The Ecologist has a formidable reputation built on fifty years of investigative journalism and compelling commentary from writers across the world. Now, as we face the compound crises of climate breakdown, biodiversity collapse and social injustice, the need for rigorous, trusted and ethical journalism has never been greater. This is the moment to consolidate, connect and rise to meet the challenges of our changing world. The Ecologist is owned and published by the Resurgence Trust. Support The Resurgence Trust from as little as £1. Thank you. Donate now.