Acorn House

Co-founder, chef & eco hero Arthur Potts Dawson has left Acorn House to concentrate on his People’s Supermarket project, & there are signs that standards are wobbling at this crusading restaurant within earshot of the Eurostar terminal. Service has become rather ‘lax’ & the condition of the utilitarian premises leaves a little to be desired, but the food generally hits the button. Menus are driven by shrewdly garnered supplies of ‘green box’ seasonal produce, & the results have a rough-hewn appeal: creamy carrot & hazelnut soup, vivid salads (perhaps asparagus with beetroot, spinach & wild garlic), chicken breast with shiitake mushrooms, bok choy & cucumber, or char-grilled lamb cutlet with yoghurt & tamarind are typical of the kitchen’s output. To finish don’t miss the wacky ice creams, which eschew vanilla & chocolate in favour of tobacco & hay. The enterprising drinks list includes plenty of organic wines by the glass.