With the mantra of producing zero waste at the forefront of the thinking behind this Notting Hill newcomer (taking residency at the Bumpkin site while it looks for permanent home), this is one for the ever-increasing army of green warriors. Using surplus produce from organic suppliers (think Wholefoods and Langridge) which would otherwise go to waste, chef and foodie activist Justin Horn operates a necessarily daily changing menu according to what’s in stock. What he can guarantee, however, is that it it will always be organic and vegetarian, and there will be no compromise on taste. Breakfast on the likes of quinoa and spelt porridge with sweet apple and spicy cinnamon, lunch on red and gold beetroot salad with sage and parsnip, then tuck into chargilled broccoli and celeriac steaks with baba ganoush come dinner, washed down with botanical cocktails or Taste – a beer made using leftover bread.