Award-winning chef and former chef and owner of Covent Garden’s Tredwell restaurant, Chantelle Nicholson has announced that she will open a new restaurant, Apricity focuses on sustainability.

Apricity, which will open its doors on Duke Street in Mayfair this April, will both have a green approach to sourcing and a zero-waste approach to cooking. Chantelle Nicholson, the owner of sustainable Apricity, not only in the kitchen but also in-house, will focus on the well-being of the employees.

The idea for Apricity comes from All’s Well, the latest Hackney-based “pandemic pop-up” Nicholson has created to preserve jobs and boost morale within the hospitality industry during the pandemic. Chantelle Nicholson describes the sustainability she embraces in her new restaurant as the heart of the restaurant, not only for the planet but for our team and the wider community. The chef, who wants to create a socially conscious restaurant, also underlines Apricity will partner with charities like School Food Matters. Nicholson hosted her guests with the same philosophy and earned a green Michelin star with her vegetable-based menu and policy during her time at Tredwell.

Led by head chef Eve Seemann, the Apricity menu will center around seasonal and sustainable produce sourced from small-scale farmers and locally harvested ingredients. On the menu – symbolizes warmth, generosity, light, and renewal – will be Cornish mackerel, Shetland mussels, sambal butter and fennel; Koji glazed BBQ oyster mushrooms, black garlic, nettle emulsion, fermented emmer wheat; Venison, pickled walnuts, wild garlic, pickled rhubarb. There will be low intervention wines with a focus on English vineyards and zero-waste cocktails on the drinks menu.



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