DUKE OF CAMBRIDGE: WHAT IS IT?
The Duke of Cambridge is Britain’s first and only certified organic pub, creating daily changing menus in partnership with veg box pioneers Riverford – a collaboration that came about through the marriage of the Duke’s owner Geetie Singh and Riverford’s Guy Waston. Talk about a holy union. So delicious food: tick. But there’s more in the form of boundary-pushing approaches to waste, interior design, and, well, everything.
DUKE OF CAMBRIDGE: WHAT TO ORDER?
Everything changes daily according to produce and the seasons, so it’s hard to make a wrong choice. Get things started with tasty morsels like courgette, leek and taleggio gratin, or Sriracha-spiced brown crab on melba toast; then dive on in to plates of mackerel (sourced by the celebrated Kernowsashimi), confit peppers, ink sauce and geens, and Rhug Estate chicken cauliflower, greens and an indulgent cep cream. The ethical and organic ethos extends to the wines and beers, too – which means you can drink just that little more without fear of hangover (although we’re not making any promises on that front).
DUKE OF CAMBRIDGE: HOW SUSTAINABLE IS IT?
With produce from Riverford, Kernowsashimi and more organic eating royalty, you know The Duke of Cambridge has things covered on the food front. But this pub is about so much more: it prides itself on ‘good’ business, which means ensuring a fair deal for everyone from suppliers and staff to diners and drinkers; investing in long-term trading relationships; and remaining independent. As for the environment, the pub operates forward-thinking strategies to minimise waste, using an anaerobic digester to turn food waste into energy, and uses responsible energy providers and upcycled furniture. As if all that weren’t enough, the pub is also a social enterprise, hosting charity dinner events and working with local schools to provide kitchen or front of house training.
30 St Peter’s St, Islington, London N1 8JT