The Duke of Cambridge

Geetie Singh's obsession with achieving the lowest possible carbon footprint possible at her remarkable Islington gastro-pub, the first certified organic pub in Britain, has reached new heights. Everything possible is re-used or recycled and even the electricity is wind and solar generated. Sustainable, ethically-produced ingredients are approved by the Soil Association and Marine Conservation Society, and items such as bread, ice cream and pickles are all made on site. Beers from local microbreweries, real ciders such as Luscombe, and organic wines go hand-in-hand with a mouthwatering seasonal menu that may change twice daily, with 80 per cent of ingredients sourced from the Home Counties. A spring choice could be mussels in tomato, chorizo and ale sauce, followed by Dover sole with Savoy cabbage, pancetta and sautéed potatoes. The winter menu may offer beetroot and cumin seed soup with crème fraîche, followed by rabbit and red wine stew with bubble-and-squeak. To finish, there could be rhubarb fool with coconut macaroon.