Nutbourne

Looking for a place to eat in Located in Battersea? Nutbourne Restaurant is taking farm to table to new levels with an emphasis on seasonal British, wild and foraged produce.

Restaurant in Battersea - A Place to Eat in Battersea

This Mothers day we have created a very special £42 local and wild tasting menu.

Start off your special day by taking a stroll through Battersea Park or along the river, ending up in Nutbourne for your feast.

All Mothers will also receive a welcome daily loosener on arrival.

http://www.nutbourne-restaurant.com

Reviews and related sites

Restaurant review: Nutbourne, Battersea | Foodism

Review analysis
food  

Brothers Richard, Oliver and Gregory – whose farm in Sussex services their two existing 'wild food' restaurants, Rabbit and The Shed, and is also home to Nutbourne Vineyard – recently opened their eponymous third restaurant in Battersea, a true farm-to-table British brasserie.

As you'd expect, all of Nutbourne's releases are here – we tried a couple of whites before deciding on the peachy, well-rounded Sussex Reserve.

Journey's End, a classically punchy blend from Stellenbosch (shiraz and mourvèdre topped up with a little viognier, if you're wondering) was deliciously peppery, with enough bite to keep up with both steak and venison.

But we loved duck hearts and ox tongue with buttery, nutty romanesco; purple carrots (always a showstopper at a farm-to-table place, in our experience) that were bursting with sweetness and complexity; and hunks of rare hangar steak served simply with greens and whipped butter.

Wine from £5 by the glass; mains from £14.50; three courses (lunch) for £19.50.

Nutbourne, Battersea: Clever cooking in a country setting, right here ...

Review analysis
food  

A family business in the truest sense of the phrase, The Nutbourne is the third opening from brothers Richard, Oliver and Gregory Gladwin, who also own The Shed in Notting Hill and follow-up Rabbit in Chelsea.

Richard, the oldest of the three, takes care of the business operations and front-of-house, the middle brother Oliver is a chef and leads in the kitchens, and youngest brother Gregory runs a farm in West Sussex which provides much of the restaurant’s produce.

In many respects, The Nutbourne sticks to the tried and tested formula of its predecessors — serving clever but relatively simple combinations of seasonal British ingredients, with a particular focus on both small and large plates designed for sharing.

And a rather clever ‘carbonara’ made with spiralized potato in place of spaghetti is packed with smoky bacon flavour.

Final flavour: Clever cooking in a country setting, right here in London.

Nutbourne, London SW11, restaurant review: 'a worthy flourish, a ...

Review analysis
food  

I chose the set menu (for which there were no choices): a fishy broth, followed by belly of pork and a salted caramel tart with brown bread ice cream – all in for “19.5”.

My date (clearly fazed by a crosstown yomp) chose the squid ink crab linguine followed by the goat’s cheese stuffed courgette flower, peas, gnocchi, mint and lemon verbena, the latter dish alone costing “16”, which seemed cheeky rather than gauche for a courgette flower.

My clear broth contained three mussels, some twigs of samphire and a slice of pepper, and tasted, quite remarkably, of (and I struggle here, because it sounds like a complete critical cop-out) precisely nothing.

Meanwhile, Bloke’s squid-inked crab linguine was declared “bland, though the crab’s nice enough when you can find it”.

The reduction in which my fatty pork belly hunkered managed the slightly extraordinary feat of smelling like burned pot-bottom while tasting of an indeterminate – your choice here – cooked meat; it was devoid of both sweetness and tang, as if the flavour had been deliberately sieved away.

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