APRICITY

/a-PRIS-i-tee/

The warmth of the sun in winter. Symbolising regeneration, rejuvenation, generosity, and light, Apricity, the latest restaurant from multi-award-winning chef owner Chantelle Nicholson and her team is a restaurant with a purpose - to create a sustainable community. We’re a group of thinkers, makers, and doers, rethinking the operation and ethos of a restaurant. Our aim is to not only meet acceptable levels of responsibility towards sustainability, but to work hard to find best practice and to share these learnings. We’re committed to moving towards a circular economy and whilst we know that there is no silver bullet, we are constantly redesigning and transitioning to improve.

CONSCIOUS COOKING,

JOYFUL DINING

Apricity is a low waste operation. We have consciously reconsidered everything we do from displaying the menu, how we wash the dishes and who supplies us. British produce is championed, to promote our wonderful makers, growers and farmers, and to ensure flavour is paramount, as well as reducing our outputs.

Learn more about Chantelle

OUR

MENUS

We use sustainable produce at the height of season from small-scale farmers and locally foraged ingredients. All with a zero-waste approach to cooking.

We have a dedicated tasting menu celebrating British vegetables and a menu featuring regeneratively farmed meat and sustainably caught fish from the British Isles. We offer an extensive list of low intervention wines from growers that care about soil and biodiversity while championing English vineyards and winemakers, alongside a selection of innovative zero-waste cocktails.

Find out more and view todays menus