Cotto

These days there are a number of eco-friendly restaurants popping up and, Cotto can be rightly proud of its wholesome philosophies. The whole place has a distinct green feel, from the changing exhibitions of local art, the use of organic materials in the decor (lots of wood), and the sustainability of the raw ingredients. The format of the menu is quite unique, with a weekly no-choice offering published a fortnight in advance – the set meal making best use of what has been produced locally. A typical four-course meal might bring veloute of Prospects’ Trust pumpkins and turmeric root, seared beef fillet in Chianti with Fenland root puree, Adrian Izzard's cavolo nero and reduced poaching juices for main course, with vanilla bean and Maury Solera ice-cream with toasted chocolate sourdough to finish.