“Our menus have been a celebration of provenance since before it became the restaurant marketing buzz word du jour and sustainability is at the heart of everything we do. From sourcing to controlling our impact on the environment – since 2012, Lussmanns has recycled all waste so that nothing goes to landfill. Strict on traceability, unwavering on a commitment to sustainability, and truly vocal about local, Lussmanns offers a menu with nothing to hide and absolutely everything to deliver.”
MSC house fishcake with baby spinach and caper and parsley butter sauce; hunter’s linguine with wild rabbit, free-range pancetta, oyster mushrooms, and garlic; and oven-baked paella with chargrilled market vegetables and local halloumi.
We were impressed with Lussmanns from the moment it first opened in St Albans in 2011. We had walked in on a whim and found a three-tier steel and glass building with a lot of light and a sensible fish and grill-based menu, doing good business for a Monday lunch. So we sat and ate and were impressed. Then we saw notes about its very progressive approach to everything from recycling to stock ordering, which involved trying to throw no fish away at all. “What’s the point of buying sustainable fish”, the manager said to us, “if you end up throwing it away at the end of the night?” We have been huge fans ever since and very much enjoyed watching the brand expand.
Five local-driven restaurants with a focus on making ethical & sustainable dining accessible