TOASTED

New Zealand-born chef Michael Hazlewood has created a daily changing menu, driven by produce from small farmers and growers, with a focus on ingredients from flour and honey to coffee and beer. A wood-fired oven is used for daily baked bread, as well as for fish and meat. The menu is a moving feast throughout the day, from healthy cooked items at breakfast and weekend brunch, to light lunches of salads and fish, to full-on dinner dishes – all with a wine-friendly focus.

Natural wine is a prime feature at TOASTED, with four 300-litre stainless steel tanks in the dining room, filled with wine direct from the winemakers. This efficient, straight-to-the-customer method of serving wine is new to London, and TOASTED is introducing four wines – a white from the Loire Valley, a rosé from Provence, a red from the Southern Rhone, and a Tempanrillo from Spain. These cleverly preserved wines offer great quality and excellent value (no packaging or bottling!). Customers can sample by the glass (from £2.55) or bottle (from £10.20) in the restaurant, or take the wine home in specially sourced, reusable bottles (with a one-time £2 bottle deposit). There is also an extensive wine list of approximately 200 bins, priced from £15, which will constantly change and which is also available for takeaway from the wine shop.