The Dairy

What they say

“The entire experience is important: the playlist, atmosphere, food, interaction with the team – all play an equal part in our guests’ experience. We’ve had a garden on the rooftop at The Dairy since opening in 2013. Here we grow our own salads and herbs, which get used across the menus. The roof is also home to the bees who produce our rooftop honey, a staple in so many of our dishes.”

Signature Dishes

Warm sourdough with charcuterie and ferments, chicken liver mousse, and smoked bone marrow butter; Lady Hamilton pollock with monk’s beard, leafy lemon, and applewood-smoked eel tart; and Yorkshire lamb, peas and broad beans cooked over fire with lamb bacon, merguez, and roasting juices.

What we say

The Dairy works with Tom at Full Circle Farms, who takes their food waste and uses a Japanese method known as bokashi – using a type of fermented molasses and naturally occurring micro-organisms – to turn it into an almost black, nutrient-rich compost. Tom has a farm in Sussex and regularly consults with The Dairy on what they would like to grow, then The Dairy buys the seeds and the rest is left to Tom and nature. They get deliveries twice a week and the menu works around what is produced. It’s plate to farm and back to plate again.

What

A London restaurant with a coastline farmhouse kitchen feel

Who

Robin Gill, chef/owner & Sarah Gill, owner

When

Lunch & dinner, Tuesday to Sunday, weekend brunch

Address

15 The Pavement, London, SW4 0HY

Telephone

+44 (0)20 7622 4165

Website

Bookings

Phone or website

Price guide


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