STARS IN OUR EYES
28th March 2023
We are absolutely thrilled to announce that Apricity has been awarded a shiny Michelin Green Star!
The Green Michelin Star is an annual award highlighting “restaurants at the forefront of the industry when it comes to their sustainable practices. They hold themselves accountable for both their ethical and environmental standards … these restaurants offer dining experiences that combine culinary excellence with outstanding eco-friendly commitments …”
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.
CULINARY KIDS COOKING
& LEARNING SESSIONS
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.
Apricity, 24 October 2022
Apricity is an operation that began with a purpose to be as sustainable as possible in all facets, from the fit out, to the day to day operation. We analyse everything that comes into the business, and everything that goes out. This includes the people element of our business, from employees to suppliers, as well as the wider community and focusing on how our most valuable asset, our people, can also be 'regenerated' and sustained. We have a zero waste mentality, therefore a bin is, and always will be our last resort.
The fit out itself championed the principles of circular economy with reuse and repurposing being at the forefront.
Apricity, 27 September 2022
We bring joyous news as we share the details of our first festive celebrations after a few years of stalled celebrations. Join us in our festivities!
For groups, of 14 -32 guests, private hire of the entire venue is available. We take groups of up to 12 guests in the restaurant. For more intimate events for 6 to 10 guests, our Chefs' Table offers the perfect setting.
Chantelle Nicholson, Appeared in The Caterer Magazine on 12th April
There are many, many benefits to working in the hospitality industry. But it does come with its foibles, one of those being service charge. As one of the only industries whereby a large part of your pay theoretically comes from a customer’s judgement of how good of an experience they had. For me, the restaurant/hotel/pub/bar experience has many facets; decor, ambiance, the food, the hospitality, plus much more (including how I am feeling on that particular day). It is definitely the sum of its parts, and is not wholly reliant on any one person or even a few people. It has to do with how the venue is managed across the entire organisation, not just the few front of house team members encountered throughout.