Before we showcase the delicious plant-based menu that E D I T has to offer, we can’t help but delve into the detail and thought that has gone into the design of the restaurant.

From the moment you step in, you are surrounded by terracotta tones from rescued tiles, rejected for their imperfections. The furniture is pre-loved and collected from various sources, the room empty of new but bursting with character. From paint to partitions, everything has been sourced to ensure waste reduction is a priority, with renewable, recycled or up-cycled furnishings dotted throughout.

And that’s just the start, the restaurant uses seasonal, local and sustainable plant based produce from small-scale farms, foragers and independent producers who use regenerative and minimal intervention methods. With minimising waste front and centre, the dishes have been carefully designed, opting for ‘root-to-shoot’ preparations where possible.

Why we love them:

• Circular design: Retaining, re-using and improving what already exists ✓

• Dinks: Vegan, and most are either organic, natural or both ✓

• Menu: Plant-based menu ✓

• Innovation: Upcycling - new life to old objects ✓

• Products: Local & seasonal ingredients ✓

• Waste management: Root-to-shoot for minimal waste ✓