Pizza East, the hip and happening restaurant in East London’s Shoreditch, is embracing the grow-your-own philosophy and encouraging its chefs to dig for the evening’s grub.
The chefs spend time volunteering at the Organiclea growing site in suburban Chingford – claiming it develops their understanding and respect for the ingredients they use in the kitchen. They may drive the initiative further and grow food on site at the restaurant or on a neighbouring rooftop.
Pizza East is in a long line of restaurants adopting and recognising the positive benefits of a field-to-fork or gate-to-plate philosophy. The menu features rustic Italian ingredients from North London-based slow food distributor, the Deli Station – strengthening the restaurant’s commitment to sustainability.