The first thing we’re going to say about this is deep-fried Brussel sprouts. And that, in our opinion, is all you really need to know about Chantelle Nicholson’s new winter residency. OK, so maybe there are some more salient points you need to know. Like roasted squash tempura with roast garlic mayo and fig leaf oil. Or barbecued lion’s mane mushroom on toasted. Or that everything is hyperseasonal, celebrating the very best of British produce.
Chantelle Nicholson has been chef-owner of Covent Garden restaurant Tredwells for the past six years, but All’s Well is the next evolution of her passion project opening in Hackney. Cooking that’s kind to the planet has long been one of Nicholson’s focuses. In 2018, she published her first solo cookbook, Planted – a beautiful collection of vegan recipes. And her approach goes way beyond the food itself to include mental health in the hospitality industry, teaching children how to cook and supporting her staff. Her All’s Well residency is designed to safeguard her staff’s jobs as the covid-19 challenges continue.
Even the name is designed to spread positivity for both the industry and hungry diners. Nicholson will be dishing up a short menu of food designed around produce from Kent and Sussex, organic meat from Wiltshire and other biodiverse UK crops.
She only works with suppliers who have a similar ethos, like Shrub Provisions. All the wines are organic, including serves from Bethnal Green Winery Renegade. And the ultimate goal is to not purchase anything new to kit out the space, using only borrowed or second-hand furniture.
Chantelle, we salute your sustainability efforts – and the lamb ribs, smoked yoghurt and swede kimchi sure don’t hurt either. Check out our conversation with Chantelle on Yes Chef.
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From 27 October 2020
171 Mare Street, London E8 3RH