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Ethical and sustainable farm to fork dining

Ethically sourced ingredients and environmental sustainability are the ethos at Notting Hill’s Pomona’s. Chef Ruth Hansom’s farm-to-fork endeavour highlights local produce from the land, sea and earth in a proudly British menu.


Offering diverse options – from all-day menus to vegetarian tasting menus – the flavours of Britain dominate, whether it be the Wye Valley asparagus, Isle of Wight tomatoes, Norfolk black leg chicken or the Swaledale, Yorkshire lamb. Special attention is also paid to the cocktails, with cleverly named drinks like Strawberry Fields.


In summer, the restaurant’s charming garden takes centre stage, and diners can enjoy all-day al fresco dining or a leisurely brunch.


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