At the core of Chelsea Barracks lies a commitment to sustainability, as recognised by our LEED Platinum certification. With the world becoming more conscious of their global footprint, these considerations are becoming more visible in property development, travel as well as food, as demonstrated expertly at Rabbit, a farm-to-fork restaurant just 10 minutes from the doorstep of Chelsea Barracks on the Kings Road.
Sustainable eating is by no means a new thing but Rabbit have firmly taken it into the 21st Century. The second restaurant opened by Richard and Oliver Gladwin, their focus is on producing sustainably and responsibly sourced food that still reflects the profound history of the area and Britain as a whole.
As the year progresses, so too does Rabbit’s menu. Seasonality and availability are always factors in producing fresh and local produce which is why the Gladwin brothers provide monthly updates on how the menu is adapting as the seasons go by. Despite the regular evolution of the menu, the basic structure remains to ensure all dietary requirements are catered for.
The quintessential British staple of roast beef on Sundays is frequently ranked among one of the best in London. Preparation for this favourite begins on Thursdays, with the beef sourced responsibly from Lyons Hill Farm in Dorset. Served with horseradish cream, this is a must for diners visiting Rabbit on the weekends.
Other notable dishes include the Wood Pigeon and Chicken Skin Popcorn. What was once eaten when rations were low during wartime, wood pigeon has since become a standout menu item. It is not uncommon as a dish in the countryside but in central London, wood pigeon is rarely thought of. By bringing wood pigeon and other wild game into the city, Rabbit have continued to introduce sustainable cookery to a wider audience, something that they are rightfully proud of.
Speaking with Richard Gladwin, he has described sustainable cookery as ‘the only way’, a belief that mirrors Chelsea Barracks’ commitment to sustainability which is demonstrated across the estate. Their involvement in the One Planet Plate campaign sees them join an initiative to raise awareness of the impact that the production and consumption of food can have on the environment. Their preference for using produce that is in season, has been farmed responsibly and has not travelled for miles highlights exactly what the Rabbit ethos is: excellent food that remains as sustainable as possible.
The acclaim for the restaurant extends beyond the nod for the Sunday roasts. In addition to nominations from the Eat Game Awards and recognition from both Michelin and Hardens, the Gladwin family owned Nutbourne Vineyard has deservedly found the spotlight. Now boasting two gold medals from the WineGB Awards, the first for the Bacchus 2019 in 2021 and more recently the Nutty 2018 in 2022, diners can expect to see these award winning wines on the menu when they visit.
When asked to describe what makes a great plate of food, Gladwin suggested four components: creativity, taste, technique and seasonality. After visiting Rabbit just once, diners can experience each of these characteristics, all displayed without foregoing the importance of sustainability and a greener way of eating.