This month, I was invited as a tastemaker to dine at Apricity, Chef Chantelle Nicholson’s Green Michelin Star restaurant in London.

There are some places where you feel their values the moment you step inside. At Apricity, every detail reflects a deep respect for seasonality, sustainability and thoughtful craftsmanship. From the ingredients on the plate to the materials used throughout the restaurant, nothing feels accidental.

The menu was one of the most colourful, textural and joyful I have ever experienced. It changes with the seasons, celebrating British ingredients at their very best and finding imaginative ways to use every part with as little waste as possible.

I am still thinking about the beetroot gazpacho, the venison, the mushrooms sourced in North London, the brown butter potatoes and the most beautiful rhubarb granita, all paired with the most divine wines. 

The same care extends into the restaurant’s interiors. Soft pink-toned walls reveal subtle traces of their former life, while reclaimed materials have been transformed into striking design details. I particularly loved the feature wall created from the restaurant’s original staircase: something that could so easily have been discarded, thoughtfully reimagined into something beautiful.

It was a pleasure to spend time with Chantelle and learn more about her journey, her passion for regenerative farming and the ideas woven throughout Apricity. Her approach feels closely aligned with everything I value at Genevieve Sweeney: working with the seasons, celebrating exceptional producers and recognising the beauty and potential within our natural resources.

This is a very special place. Thank you to Chantelle and the wonderful Apricity team for making our experience so memorable. We will most certainly be back, I can't wait to taste the Autumn menu soon.

1. What inspired you to launch Apricity, and what is the name?

I really want to create a beautiful space, with delicious food, that had a purpose behind it too. Apricity means the warmth of the winter sun - so that feeling when it's a freezing cold, blue sky day and that ray of sun hits you and just brings all the joy.

2. What was your background? I would love to hear your journey to launching your restaurant.

I finished high school in NZ and went to university to study a double degree in law and business. Part way through, I started cooking as a job, and fell in love with it. I duly finished my studies and did a brief stint in the law field but London lured me over and the rest is history.

3. Your cooking is so joyful and creative, which is reflected in your Green Michelin Star- huge congratulations! What inspired your interest in sustainable cooking and regenerative farming

Growing up in NZ meant I was always surrounded by nature, and incredible produce. For me, eating locally and seasonally was always the most delicious, so I wanted to bring a slice of that to the plate here in London.

4. Is there a seasonal ingredient you find yourself getting excited about every year?

There are too many! It's always the first of something - be it forced rhubarb in February, or asparagus in April, through to the first berries of the season and the sweet burst of sweetcorn.

5. I loved hearing about the local producers whos ingredients you use, do you have any favourites?

That is like asking about a favourite child! They are all super special and unique, and I have so much admiration and respect for all of them.

6. What’s one small step someone could take at home to cook more mindfully or with less waste?

Take a pause before you purchase something - will you use it, and then when you go to throw an ingredient in the bin, again, take a pause and think if there is a way to use it. This will become habit, which will create a better ecosystem.

7. Apricity’s interior is as considered as the food. What’s the story behind the space, and is there a detail you’re especially fond of?

I adore the space - the muted tones, the history in the walls. It was designed by a clever studio that is now called Reassemble whose premise is based around beautiful, circular design - so wanting to reuse what they can in clever ways, and source really wonderfully produced materials. One of my favourites is probably what we affectionally call our 'jenga wall'. We had to replace the staircase so the old one was carefully sawn up by a patient builder and put together to create a feature wall - it symbolises how beautiful something potentially viewed as waste can be.

8. And finally... where do you take yourself on a day off in London?

I love London - there is always something to see, do, or taste. I love how spontaneous you can be and just wander and find pockets of greatness. I love Hyde Park in summer time - and I love the canal. So generally a walk and some good food are always part of a day off.

A huge thank you to Chantelle and the wonderful Apricity team for such a memorable experience and incredibly generous invitation to dine. I’m already looking forward to returning,  next time with the boys to discover the children's dining experience in the school holidays. Discover Apricity here.