Private Dining Room at Edit
About this space
For more intimate dining events, we recommend ‘The Green Room’ our private dining space which is situated adjacent to the main restaurant.
We are a sustainable restaurant inspired by a modern British style of plant-based gastronomy. Our dishes showcase the finest seasonal, local, organic and regeneratively-grown produce and we embrace creative ‘root-to-fruit’ zero waste preparations and cooking methods.
In the evening, we offer a 6 Course Tasting Menu for £45pp, which changes weekly in response to seasonal availability, paired with a fine selection of low intervention + local wines, beers, ciders and cocktails by our in-house sommelier. For lunch we offer the option of either our 6 Course Tasting Menu for £45pp or our 3 Course Tasting Menu for £25pp.
In 'The Green Room', the chairs are reclaimed vintage pieces and the table is cut from a material hand fabricated using wood waste offcuts. Overhead is our ‘chandelier’ hand crafted from a hazel tree branch using slow and ancient, sustainable methods with cherry wood shades.
Capacity: up to 12 seated
Prices
Capacity
Catering and drinks
Menu
Catering options
Facilities
Music & sound equipment
Accessibility
Rules of the space
Allowed events
Cancellation policy: Standard 30 day
About Edit
We are a hyper-seasonal, low-impact restaurant located in the heart of Hackney, offering elevated plant-based dining experiences.
We have three areas available for exclusive hire that can accommodate from 12 up to 120 people.
Our spaces are flexible and suitable for a variety of events, such as wedding and civil ceremony dinners, birthdays and life event celebrations, workshops, presentations, debates, conferences, award ceremonies, exhibitions, book and product launches... We are always delighted to accommodate your bespoke ideas.
Our menus showcase the finest seasonal, local, and sustainable produce, placing it center-stage as the star of every plate. We source from small-scale farms, foragers, and independent producers who use regenerative and minimal intervention methods. Moreover, we embrace creative 'root-to-fruit' preparations to ensure minimal waste.
The restaurant and event spaces are architect-designed to showcase sustainable materials and concepts of circular design. Housed in a former Victorian warehouse, the original brick walls and cast iron columns are left exposed, and the spaces are filled with reclaimed vintage furniture and tables made from recycled wood waste. The bar is covered in beautiful 'rescued' red terracotta tiles, rejected as imperfect but perfectly usable, much like the ‘wonky fruit’ of the food industry.
“It’s a destination for those conscious about living a lower-carbon life. And those who think more deeply about the businesses they patron…. and it’s the behind-the-scenes passion and attention to detail that really sets this spot apart...”
- Juliet Kinsman, Conde Nast Traveller
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