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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 zero-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 traditional notion of service charge is included in all our pricing, so the entire team, kitchen & front of house, are valued and rewarded for the work they do.

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