Fellow foodies, there’s a new restaurant in town – Battersea, London to be precise.
The team behind the acclaimed restaurants, The Shed, and Rabbit have opened a new restaurant called Nutbourne, in the heart of Battersea. The talented culinary trio (who happen to be brothers) Richard, Oliver, and Gregory Gladwin are set to change the food scene, south of the river, with their warm home-from-home concept.
Nutbourne is an all-day brasserie and grill serving breakfast, lunch, dinner, and weekend brunch. Aimed at the local community, the idea is to enjoy all the spoils of the English countryside without actually stepping foot outside of the city.
Situated in the historic restaurant site of Ransome’s Dock, Nutbourne takes its name from the Gladwins’ family farm and vineyard in West Sussex, well-known for its award-winning English wine. Nutbourne is supplied with produce from the farm that the brothers grew up on and that Gregory now runs, supplemented by seasonal, sustainable produce from local suppliers or foraged in the wild. The 65-cover restaurant offers guests a true taste of rural life with fresh all-British ingredients with a ‘what grows together, goes together’ theme used throughout.
The diverse menu features a range of breakfast and brunch favourites, trending salads, farm classics, signature meat-free small plates, and BBQ grills including Sussex beef fillet truffles duxelles, Pan-roasted hake with romesco and leek hearts, and Sharphem brie washed in apple cider brandy. Followed by an unmissable dessert menu, featuring The Shed magnum parfait, with salted caramel and chocolate, and lovage and whey ice cream with golden grapes and basil.
Well-rounded juice, smoothie, wine and cocktail lists are of equal brilliance with Green Detox juice, Mimosas, and Gladwins’ Nutty sparkling wine in tow. The wine offering enlists the best of breed handpicked from the Nutbourne cellar, and from the vineyard itself.
Nutbourne boasts a fantastic dining experience with nice twists including their tartar trolley where guests can personalise the exact quantities and level of onions, capers and seasoning they would like. Guests can also request cooked-to-order Nutbourne sourced and matured meat. Farm classics such as Grouse with Rowan berry Jelly, cheddar crumb and wood sorrel are served on hot salt rocks, brought to the table and cooked there and then.
The restaurant is set in an idyllic waterside location with an open kitchen, seating that overlooks over the water, and a 40-cover outside space complete with tree palms, festoon lighting, water troughs, a vine from the vineyard on the grounds itself, lush foliage and lily pads.
Dreamy, just dreamy.
29 Ransome’s Dock
35-37 Parkgate Road
Average Price per Head
£25 and under
Love, Ms.Raé xo