You might not spot that ODE is named after its postcode, but you can’t ignore the admirable green credentials that drive all aspects of this restaurant. Tim & Clare Bouget have fitted out their cosy, three-storey Georgian townhouse according to eco-friendly principles, & Tim’s kitchen is fully committed to using accredited organic produce. He’s passionate about sourcing top-notch seasonal & regional ingredients (including line-caught fish & traditionally reared meats) for a creative modern roster that comes with a healthy twist & smattering of global influences. Consider a veggie main of spiced sweet-potato ‘martabak’ with seasonal greens, coconut & turmeric sauce, or perhaps seared fillet of Duckaller Farm pork teamed with quinoa, sage & sweet-&-sour sauce. Elsewhere, sustainable seafood might run to braised fillet of gurnard with tomato & basil, speckled lentils & courgettes. An all-organic/biodynamic wine list bolsters the green ethos.