Eat Out London!Carbon
Soho based Carbon is a wood charcoal grill restaurant serving grilled meats, chicken, fish and vegetables to eat in or takeaway.
Carbon Restaurant - Home
We are carbon, an eclectic charcoal grill restaurant in the heart of London's Soho and Covent Garden.
Our menu is a combination of grilled meat, chicken, fish and vegetables from selected countries freshly cooked over a wood charcoal grill with traditional garnishes.
Reviews and related sites
carbonfootprint.com - Home of Carbon Footprinting
ADD397 Review of carbon offsetting approaches in London ...
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As such, for the short to medium term it is likely that carbon offset funds established by borough’s will remain the only manner for securing carbon offset funding where development is unable to viably or feasibly meet carbon dioxide emissions reduction targets on-site.
As such, for the short to medium term it is likely that carbon offset funds established by borough’s will remain the only manner for securing carbon offset funding where development is unable to viably or feasibly meet carbon dioxide emissions reduction targets on-site.
1.7 As the London Plan’s carbon reduction targets become progressively tighter, the technical and financial limits to achieving on-site carbon reductions maybe reached meaning off-site measures such as carbon offset payments will need to play an increasingly important role in meeting the Mayor’s targets Up to this point (in expectation of a national allowable solutions framework being established in 2016) the GLA has allowed London borough’s significant scope to determine their own carbon offsetting arrangements.
1.8 Given the abandonment of zero carbon homes and allowable solutions in the short to medium term it is likely that carbon offset funds established by borough’s will remain the only manner for securing carbon offset funding where development is unable to viably or feasibly meet carbon dioxide emissions reduction targets on-site.
As such there is a need to gain a more detailed understanding of the diversity of approaches London boroughs are currently taking to carbon offsetting in order to best inform any future GLA actions in this policy area and the potential need to provide further guidance to boroughs.
Restaurant review: Water House - Telegraph
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Once God had dealt with life's inveterate shoplifters (Robert Mugabe, the Brink's-Mat boys, Alistair Darling's army of tax collectors), restaurant critics would soon be totting up their bill in Hell, which might, with unpalatable irony, turn out to be a Happy Eater beyond Harlesden.
So when someone in this self-regarding foody circus tries to be socially responsible - as at Water House, feted when it opened six weeks ago as the world's first carbon-neutral restaurant - you feel bad giving it the usual critic's pasting.
But - here I really am going to come over all silly restaurant critic - is there really much point in a restaurant that is carbon-neutral if it is also culinary-neutral?
For no discernible reason, a huge box of rhubarb is stacked near the door and this is one ingredient Water House does well, with perfectly proportioned rhubarb Bellinis.
Water House's sister, Acorn House, has been lauded as "the most important restaurant to open in London in 200 years".
TED Restaurant: review | Jay Rayner | Life and style | The Guardian
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TED Restaurant – it stands for “Think, Eat, Drink” – in London’s King’s Cross, serves smart platefuls of modishly ingredient-led food in pleasant surroundings.
TED restaurant has grown out of the TED consultancy (not to be confused with the inspirational-talks outfit from America), which apparently runs projects and events built around ideas of sustainability for corporate bodies big and small.
Back when Acorn House opened in 2006, the idea of a luxury such as a restaurant bothering to think about its carbon footprint was a genuine novelty.
The Sustainable Restaurant Association, which charges people to be ratified sustainable, continues to keep localism, seasonality and organics at the heart of its criteria despite having been told repeatedly that none of those things guarantees a smaller carbon footprint.
Zest, the kosher restaurant of the newly opened Jewish Community Centre in north London, has fish but no red or white meat, and killer vegetarian options: try the marinated beetroot with buttermilk and dukkha mixed nuts, the stuffed micro peppers with pearl barley and the sweet potato gnocchi with burnt aubergines (zestatjw3.co.uk).
Silo, Brighton – restaurant review | Marina O'Loughlin | Life and style ...
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A display of glistening pastries, made from home-milled flour, raw sugar and butter cultured in-house, also features “yesterday’s bread”.
That steel machine processes 60k of compost overnight, to be distributed to their growers and other local restaurants (the aim is to cut out middlemen completely).
No ordinary bread, of course: they mill their own flour from ancient varieties of wheat.
He brings a dish to our table: local venison shot by “my pal Trevor”.
They’ve just raised over 40 grand through crowdfunding, “to achieve a zero carbon delivery system, sourcing non-native products such as green coffee beans, red wine and cacao sailed in with only the wind as energy”.