Apricity, the latest venture from former Tredwells chef-patron Chantelle Nicholson, takes its name from the word describing the warmth of the sun in winter. It’s a word that’s said to symbolise regeneration, rejuvenation, generosity, and light. It also effectively underpins the mission statement that’s driving Nicholson’s vision here.
Pioneering the principles of a circular economy, Apricity continues the sustainability ethos of the chef’s Hackney-based pop-up restaurant All’s Well, which she launched to preserve jobs, morale and positivity within the industry over the pandemic. This encompasses every element of the restaurant operation, from the ‘service charge included’ model, which ensures kitchen and front of house staff take home the same pay packet each month; to the zero-waste approach in the kitchen.
The menu is described as being ‘veg-forward’, with Apricity focused on using sustainable produce at the height of season from small-scale farmers as well as locally foraged ingredients. As well as à la carte and set lunch options, the restaurant also offers a choice of a five or seven course tasting menu of the kitchen’s best dishes, with both meat and plant-based options available.
Apricity’s zero-waste approach extends to the bar too, with drinks featuring peelings, trims and stalks balanced with pickles and ferments - a kimchi margarita uses the juice from the kimchi made in the restaurant’s kitchen; and its beetroot negroni uses juice from vegetable off-cuts. Its wine list, meanwhile, includes several low intervention wines from growers that care about soil and biodiversity, and champions English vineyards and winemakers.
Further feeding the restaurant’s sustainable ethos is the interior. Overseen by Object Space Place, it features a restorative design framework that includes bare floorboards and walls taken back to original brickwork and rendering.
Pioneering the principles of a circular economy, Apricity continues the sustainability ethos of the chef’s Hackney-based pop-up restaurant All’s Well, which she launched to preserve jobs, morale and positivity within the industry over the pandemic. This encompasses every element of the restaurant operation, from the ‘service charge included’ model, which ensures kitchen and front of house staff take home the same pay packet each month; to the zero-waste approach in the kitchen.
The menu is described as being ‘veg-forward’, with Apricity focused on using sustainable produce at the height of season from small-scale farmers as well as locally foraged ingredients. As well as à la carte and set lunch options, the restaurant also offers a choice of a five or seven course tasting menu of the kitchen’s best dishes, with both meat and plant-based options available.
Apricity’s zero-waste approach extends to the bar too, with drinks featuring peelings, trims and stalks balanced with pickles and ferments - a kimchi margarita uses the juice from the kimchi made in the restaurant’s kitchen; and its beetroot negroni uses juice from vegetable off-cuts. Its wine list, meanwhile, includes several low intervention wines from growers that care about soil and biodiversity, and champions English vineyards and winemakers.
Further feeding the restaurant’s sustainable ethos is the interior. Overseen by Object Space Place, it features a restorative design framework that includes bare floorboards and walls taken back to original brickwork and rendering.
