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Chef Chantelle Nicholson to open Apricity in March

Chantelle Nicholson, the multi-award winning chef, has today announced the opening of Apricity in March 2022, a restaurant which will pioneer the principles of a circular economy.

Located on Duke Street, Apricity symbolises regeneration, warmth, generosity and light which will all be reflected in the space and the menu.

This opening follows the success of her recent Hackney-based ‘pandemic pop-up’ All’s Well, which was set up to preserve jobs, morale and positivity within the industry over the last year. It will continue Nicholson’s commitment to running a socially conscious endeavour with her team of innovative and like-minded people who share her values of a sustainable lifestyle.

Nicholson is known in London for championing veg-forward sustainable cooking and Apricity will be no different. She has worked closely with Head Chef Eve Seemann to create a menu that will be centered around hyper-seasonal, sustainable produce from small-scale farmers and locally foraged ingredients, with a zero-waste approach to cooking.

Dishes will include Cornish mackerel and Shetland mussels with sambal butter and pickled pear; roasted Kuri squash with fermented fire flame chilies, miso aioli, squash seed crumb and Thai basil; venison with elderberry and walnut butter; and crispy brussels sprouts with spent beer vinegar and rosemary.

There will be a dedicated tasting menu celebrating British vegetables, as well as a menu with the very best meat and fish of the British Isles. To drink will be an extensive list of low intervention wines, championing English vineyards, alongside a selection of innovative zero-waste cocktails.

The restaurant has been designed by like-minded studio Object Space Place using a restorative design framework, in keeping with the concept of a circular economy with sustainable design and operational principles being followed.

By day the dining room will be flooded with natural light from the floor to ceiling windows overlooking Duke Street and transformed in the evening with low-level golden hued lighting.

Spilling onto the street will be a small terrace, a sanctuary for guests to relax in the heart of bustling Mayfair. Moving down to the basement will be a Chef’s Table where small groups of diners will be able enjoy the action up close from the open kitchen.

Nicholson said, ‘Apricity, meaning the warmth of the sun in winter, is such an exciting opportunity for myself and my team. Creating a space that can serve delicious food and great drinks, with joy and purpose, is key to us.

'We can’t wait to hero the amazing growers and farmers within the UK, as well as partnering with other organisations that have an aligned ethos and culture. I am delighted to be working with Grosvenor Estates to create a greener, healthier and more conscious community within the heart of Mayfair, and beyond.’