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Braised ox tongue, spring vegetables, ricotta gnudi, aromatic broth_edited_edited.png


We use hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients, with a low-waste approach to cooking. We have a dedicated tasting menu celebrating British vegetables, as well as a menu with regeneratively farmed meat and sustainably caught fish of the British Isles. To drink, we offer an extensive list of low intervention wines from growers that care about soil and biodiversity.



At Apricity, the entire team, kitchen & front of house, are valued and rewarded for the work they do. Our pricing is such that we can ensure our team is paid appropriately for their contribution to the restaurant. All of the team go over and above and ensure that we create a memorable experience for you, our guests. As such, we have implemented a discretionary 'Apriciation' contribution of 5%. All of these funds go directly to everyone who is working in the business. Please note that the amount is at your discretion, so if you do not feel comfortable with this it can be left unpaid. 

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