Apricity: A Culinary Oasis of Sustainability and Flavour in the Heart of London
Tucked away just a stone’s throw from the bustling Oxford Street, Apricity at 68 Duke Street offers more than just a fabulous meal—it offers a warm embrace of sustainability, regeneration, and an inspired culinary experience. Like the meaning of its name—”the warmth of the sun in winter”—this Michelin Green Star restaurant exudes a sense of renewal, generosity, and light. The cozy space, led by the talented Chantelle Nicholson, serves as a sanctuary where you can immerse yourself in a feast for both the soul and the senses.
Michelin Green Star: A Badge of Honour for Sustainability
The Michelin Green Star is no ordinary accolade. While the Michelin Guide has long been synonymous with culinary excellence, this newer designation highlights restaurants that not only create exceptional food but also champion sustainable practices. To be awarded a Green Star, a restaurant must demonstrate a commitment to environmentally-friendly practices such as sourcing sustainable produce, minimising waste, using renewable energy, and fostering close relationships with local producers.
Apricity stands tall as one of these Green Star recipients, representing a growing wave of chefs and restaurateurs committed to conscious consumption. This recognition goes beyond merely serving delectable dishes—it symbolises a commitment to the planet and its future. By spotlighting restaurants like Apricity, Michelin is setting a new benchmark for the culinary world, encouraging more chefs to embrace eco-conscious principles in their kitchens. Dining at a Michelin Green Star restaurant is not only about indulging in good food but about being part of a movement towards a greener, more sustainable future.
The Apricity Experience: Sustainable, Thoughtful, and Sublime
The moment you step into Apricity, you’re greeted with warmth—both literal and figurative. The intimate setting feels like a haven, away from the frenetic energy of the city. Nicholson’s green ethos is immediately visible, from the recycled materials used in the bar to lampshades crafted from coffee grinds. The space is thoughtfully designed with a restorative framework that reflects the restaurant’s commitment to circular economy principles, which aim to minimise waste and promote reuse.
I had the pleasure of experiencing the Chefs’ Table at Apricity, an intimate dining journey that connects guests with the heart of the kitchen. Set in a semi-private area, the space allows diners to observe the chefs working with meticulous care and precision. I was struck by how calm and serene the kitchen was, a testament to the harmonious ethos that runs through every element of this restaurant. Every dish we were served was a celebration of seasonal British ingredients, locally sourced and thoughtfully prepared with minimal waste.
A Taste of Sustainability: Our Chef’s Table Menu
Our lunch began with a Fennel seed cracker and ‘wasted’ dip—a fitting introduction to Apricity’s ethos of minimising food waste. This was followed by a delightful Caramelised onion purée and chickpea doughnut, where deep flavours played off each other with perfect balance. The meal continued to unfold like a seasonal symphony.
Marinated Sussex tomatoes with cashew cheese and pickle granita, gave an unexpected combination that delivered bursts of flavour and texture. The standout for me was the Crispy Oyster & Black Pearl mushrooms were a delightful surprise as well, showcasing the earthy richness of mushrooms in tandem with a silky mushroom mousse and tangy ‘XO’ sauce. These dishes reflected Apricity’s dedication to showcasing vegetables and plant-based ingredients in inventive ways.
The highlight of the seafood offering was the Cornish mackerel, beautifully paired with sambal butter, Fresh Flour orzo, tomatillo, and charred leeks. Every bite felt fresh, light, yet deeply satisfying, as the sambal butter added a warming kick to the delicate fish. For our vegetarian, the plant-forward main course was the Red Kuri squash with pink flamingo pea, almond butter, and vadouvan spices.
Desserts at Apricity were just as spectacular. The refreshing Plum mousse with granita was a palate cleanser like no other, and the finale—a Chouxnut with caramelised apple, burnt honey, and Ivy House Farm double cream—was an indulgent yet well-balanced conclusion to the meal. Each dish echoed the restaurant’s philosophy of joy and sustainability, leaving us nourished not just in body, but in spirit.
A Thoughtful Wine Journey: Perfect Pairings for Each Course
The wine pairing at Apricity was a delightful journey in itself, offering an excellent introduction for those eager to explore the perfect match between food and wine. Each course was thoughtfully paired to enhance the flavours on the plate. With the rich Crispy Oyster & Black Pearl mushrooms, we savoured the Davenport Horsmonden 2022 from a small, organic vineyard in East Sussex, its bright acidity and subtle citrus notes complementing the earthiness of the mushrooms beautifully. The Patus Inebriati 2020 was paired with the Cornish mackerel, its lively minerality and touch of salinity enhancing the richness of the sambal butter and the delicate fish. For the dessert course, the indulgent chouxnut with caramelised apple was elevated by the crisp sweetness of Staffelter Hof’s Riesling Kabinett Kröv Letterlay 2022, offering a refreshing contrast to the creamy, honeyed notes of the dish. This thoughtful pairing made each bite even more memorable, while showcasing lesser-known wines that deserve to be discovered.
An Invitation to Explore Green Star Dining
Dining at Apricity is a reminder that exquisite food doesn’t have to come at the expense of the environment. Chantelle Nicholson and her team have built something truly special, not just for the delectable cuisine but for the ideals it represents. Their commitment to fostering relationships with small-scale farmers, embracing regenerative farming, and minimising waste is truly inspiring.
The Michelin Green Star is more than just a status symbol—it’s a promise of sustainability. By seeking out restaurants like Apricity, diners are making a conscious choice to support establishments that are actively working towards a healthier planet. I encourage anyone with an appreciation for fine food to explore the growing number of Michelin Green Star restaurants, where dining is not just a sensory experience, but a responsible and meaningful act.
Apricity isn’t just a place to eat—it’s a place to feel good about your choices. Whether you’re drawn by the exquisite food, the warm atmosphere, or the restaurant’s dedication to sustainability, one thing is certain: Apricity will leave you inspired, nourished, and ready to embrace a greener future.