Hood
What they say
“We’re all about good food, great drink, provenance, and community here at Hood. We work closely with our veg supplier partners to keep us up to date with seasonal produce, we forage wild garlic and fennel from parks close to us, and local residents (like Paul Riley) often donate local honey to the restaurant. All the bread that we serve in the restaurant is baked about 100 metres away at our local Turkish high-street bakery – zero food miles, 100 per cent freshness. We hire from within our community, so we have a hugely diverse team working with us who represent many backgrounds, cultures, languages, and orientations and we are very proud of that diversity.”
Signature Dishes
Laverstock Farm buffalo mozzarella panzanella with Nutbourne tomatoes; buttered Evesham asparagus, poached egg; and slow-roast pork belly, bubble and squeak, and apple jus.
What we say
This brother and sister from Sussex and their Caprice-trained chef have brought a real buzz of excitement to jaded Streatham over the past couple of years. Having crowdsourced £11,000 for finishing touches, they erected a blackboard “thank you wall” to commemorate donors of more than £50 and it lends a real sense of community while adding to a quirky look along with the multicoloured chairs and restored dumb waiter that is wonderfully different from the usual postindustrial or bleak minimalist choice. Great cooking, too, and a sense of countryside bounty on a South London high street.
What
Modern British bistro-style restaurant
Who
When
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