Cuisine:

• British

Konstam at the Prince Albert Description:
Konstam opened with the aim of using ingredients all grown within the bounds of London Underground. Young chef Oliver Rowe manages to source 85 percent of his ingredients this way (well, polytunnels for mushrooms can be put anywhere, he has his own allotment, and the Underground stretches to where sheep safely graze---in Amersham). But let's not underestimate this, it is hard. Try char-grilled pigeon breast (not from Trafalgar Square, but proper wild pigeon) with a roast onion and hazelnut salad and beetroot dressing to start and that Amersham lamb with fried potatoes, green beans with crème fraîche, and a sharp pickled cucumber and dill relish to follow. Sustainable fish are used; there are some good English wines on a limited list plus beers from small breweries. The only downside is that the place is small and crowded, more suitable for groups than couples.


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