The kitchen garden at Wilson's

Wilson’s x Papi: Is This The Ultimate Eco-Friendly Supper Club?

10 hours ago

Bristol's most famous green restaurant is coming to Hackney for one night only

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Wilson’s is one of the country’s most esteemed farm-to-table restaurants – the only restaurant in Bristol to hold both a Michelin Star and a Green Michelin Star. Papi, meanwhile, is making waves in London for making zero-waste dining cool. And this June, the two restaurants are joining forces on a special event, designed to showcase the joys of conscious cooking.

Two Of The UK’s Top Eco Restaurants To Host Collaboration Dinner

Wilson’s head chef and co-founder Jan Ostle will be coming to Hackney to join Papi’s Matthew Scott for the event on 26 June. The pair have worked together on a special menu which highlights the best of the season’s English produce, wine and cider, combining Ostle’s innovative cooking with Scott’s playful style.

Dishes on offer will include snacks like poached oyster with vin jaune and elderflower, alongside bread from Wilson’s neighbouring bakery. Larger dishes are designed for sharing, including the likes of burnt cucumber with shiitake garum and crème crue, white radish with crab sauce and fermented chilli, and roebuck and mangalitza kofta with elderberry sauce, followed by a twist on a childhood favourite for dessert: jelly and ice cream.

Matthew Scott and Charlie Carr

Papi co-founder Charlie Carr has curated the drinks list, focusing on English natural wine and cider from independent producers, including Ripe Cider from Cornwall and Sophie Evans Wines from Kent.

Opened in 2016, Wilson’s is run by Ostle alongside his wife, Mary Wilson, who trained in biodynamic agriculture. Situated on Chandos Road in Redland, the pioneering restaurant is almost entirely self-sufficient, home to its own two-acre, regeneratively farmed market garden which grows vegetables, herbs and flowers. The couple gave us a sneak peek behind the scenes here.

Over in London Fields, Papi is renowned for its creative, fun approach to green-fingered cooking. Scott rose to fame during lockdown after launching delivery service Hot 4 U with ex-Silo chef Eddy Tejafa, going on to run pop-ups across the UK. He later joined forces with Carr to create Papi, which was partially founded via a Kickstarter campaign.

The regularly changing menu includes dishes like BBQ potato buns, John Dory with yuzu beurre blanc, and turbot tranche, with all vegetables sourced from independent farmers such as Natoora and Flourish Farm, fish delivered daily by London fishmongers like The Sea, The Sea, and meat delivered via The Ethical Butcher.