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We're excited to be working with the No. 1 Kimchi brand in South Korea since 1987, Jongga, on a select number of exclusive events on our Chefs' Table, which offers a unique opportunity to book individual seats to experience a taste of Apricity. The (P)reserve a Table series, aims to draw attention to the very critical issue of plant diversity and how we can help preserve the fruit and vegetables on our plates so that they can be enjoyed for generations to come. 


The special tasting menu has been consciously created, using Jongga Kimchi as the hero dish, showing how fermentation and preservation can not only be delicious but also sustainable. During these exclusive events, you’ll also get to experience Apricity’s low-intervention wine selection, the hospitality of our kitchen and front of house teams and with the Chef’s Table set right in front of the kitchen, watch the intricacies of our kitchen and operation as a whole.

We will be serving a bespoke tasting menu and as such, we're unable to cater for any dietary requirements. 

All events are now been fully booked.




by Apricity, 14 December 2022


Join us in celebrating the new year as we launch our Culinary Kids tasting menu, especially created for the youngsters, from 4th January. The 5-course menu has been designed to be creative, yet accessible to help children expand their taste buds, learn more about where food comes from and explore seasonality.


Chantelle is passionate about educating children about where food comes from, and how it gets on to our plates.  The Culinary Kids menu continues to celebrate our ethos of conscious cooking and joyful dining with a menu centred around hyper-seasonal produce from small-scale farmers, as well as locally foraged ingredients, with a focus on low waste across the board.




by Apricity, 14 December 2022


If you’re looking for a way to entertain the little ones during February half-term, you’ll be glad to hear that Chantelle & the team will be hosting a number of cooking and learning sessions at Apricity. 


These relaxed sessions aim to expand their palate and knowledge about food. Chantelle will be on hand to pass down the principles of sustainability and the importance of local produce teaching these principles to future foodies.  



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