the botanique story

Each day at Botanique starts with the arrival of our local organic vegetables. The veg rack is overflowing with produce from our partner growers and farmers. Our head chef, is driven by the whole vegetable, from root to tip, and the integrity of the journey from plant to plate. They work very closely with independent local farmers to design our menu, which is centred around the vegetables, celebrating them in all their glory! Our message is clear - we are dedicated to creating innovative and beautiful dishes, championing the abundance of flavours and textures which are achievable when working with high quality organic ingredients. Our wine list is focused on minimal-intervention, organic wines which have a strong dialogue with our menu. Exclusively sourced from small producers in Europe, with a strong respect for the environment, and the quality is shared by both our producers and guests that enjoy their craft. Our creativity is reflected in the pairings present on our dynamic hyper-seasonal specials menu, constantly providing you with exciting new content!

Our menu is dictated by the harvests of the Pale Green Dot glasshouses, just outside of Brighton. Their no-dig, organic farming practices respect the biodiversity of their environment, and produce vegetables with incredible flavour. Our Chefs also work with The Original Mushroom Company, as their first and only restaurant partner, to showcase mushrooms which are extremely rare, and as fresh as physically possible! Harvested a stone's throw away in the morning, and served hours later, the produce on our menu is the central focus of our creativity.

We have an indoor hydroponic farm to refine the plant to plate narrative even further with herbs, vegetables and aromatics for the dishes that we create for you. As one of the first indoor urban kitchen gardens in the country, it is our passion to educate our guests on the sustainable future of farming, and how it can change the process for passionate chefs, and harness unrivalled fresh flavours for their dishes.

Head Chef: Sally Holme | Restaurant Manager: Nathaniel Wilson

Restaurant Owner: Fabio Lauro