Lunch at The Magazine – Kensington Gardens

Featuring a range of small and large plates Chef Tomas Kolkus has developed a menu that puts sustainability and
seasonality at the heart of the kitchen, ensuring maximum taste and minimum waste.
Working alongside Cooking Sections Climavore project on exciting new dishes, food is utilised to follow
the new seasonalities resulting from the climate emergency. Fish is never farmed but line-caught, herbs are
from Growing Underground in Clapham where they are grown hydroponically and seaweed features due to
its high nutrition, zero irrigation properties.
Even the menu has a story – it’s printed on 100% recycled paper made with grass fibres at Frogmore Mill
in Hemel Hempstead, on the world’s first mechanised paper-making machine dating back to 1895,
and still in use today.