British, seasonal tasting menus in a relaxed & homely environment.

Our menus are driven by the incredible & varied produce of the British Isles and we pride ourselves on working with the very best producers, small-scale farmers, foragers and conservationists. By using one meat in the kitchen at a time, taking a nose-to-tail approach and making sure nothing goes to waste, we manage meat consumption in a sustainable way.

Each dish on our menu focusses on two hero ingredients, offering a snapshot of our favourite flavours across the year. We use a variety of different cooking techniques, including our signature open-flame cooking, and make our own preserves and pickles.

The drinks list, and optional wine pairing, has a strong focus on drinks with low-intervention production methods. These are wines, spirits, ciders & beers that are full of life & represent the way we feel all agricultural products should be made, farmed or reared: with a focus on respect – towards the natural environment and everyone involved in the process.

Nest team portrait

Nest Food Group was started by three friends almost a decade ago; Executive Chef Johnnie Crowe, formerly of The Harwood Arms and Anglo, oversees menu development and leads the kitchen teams, Luke Wasserman oversees design, front-of-house and the all-important wine programme, whilst Toby Neill general manages the business and runs the events calendar.

Created with the aim of creating relaxed, thoughtful & personal dining experiences, that provide value for money found nowhere else, the group now comprises of two London restaurants, Nest and Michelin Star & Green Star winner Restaurant St. Barts, Nest Farmhouse – a restaurant & rooms located on a working farm in North Norfolk – and the events business, The Nest Pop Ups, which celebrates its 10th anniversary in summer 2024.

We have scoured the land to source our ingredients from the very best suppliers, growers, farmers & makers in Britain.

The meat we use comes from small scale sustainable farms across Britain, often celebrating heritage and rare breeds – for example Yorkshire’s Otterburn Mangalitza Pork or Welsh Wagyu – via Rachel Godwin at Alternative Meats.

Our fish comes from Flying Fish who provide the highest quality & freshest produce found off the coast of Cornwall. Shellfish (Live Langoustine, Lobsters & Hand Dived Scallops) come from Keltic Seafare, sourced from crystal clear ‘Class A’ waters off the North-West Highland Coast of Scotland.

Fresh vegetables come via Harry & Sam at Shrub Provisions, who champion sustainable, regenerative farming methods and work with a range of farms across Sussex including Allwood Farm, Aweside Farm and Laines Organic Farm.

We have a curated selection of low-intervention wines, seasonal cocktails, British beers & ciders.

We work with winemakers using organic & low-intervention production methods; simply put, they aim to express the year & ‘place’ their wine has been made, whilst treating their environment, workers & wider community with respect. 

Our short cocktail list includes a barrel-aged Negroni using only British spirits from distiller Sacred and a gin Martini using a seasonal house pickle.

Beer comes from a range of exciting breweries across the country, including Bristol-based Lost & Grounded and we’re proud to stock the best natural Cider & Perry the UK has to offer from Tom Oliver in Somerset.