The Shed, Notting Hill

For my birthday last October, my fellow Googlers bought me a hardbound copy of Alain Ducasse's J'aime London. The book features 100 of the city's top culinary destinations. It even includes a handy paperback insert that foodies can take with them on the go. 

Upon first reviewing the book, I quickly realized how few of the places I had been to. 14 to be exact. Well, I plan on changing all that in 2015. To kick things off, we hit up The Shed in Notting Hill this past weekend for a casual lunch. Read on to check out some of our personal highlights from this fantastic family restaurant. Our next destination? Uyen Luu's Supper Club.


The Scene

Located right off the Notting Hill Gate tube station, The Shed quickly captures your attention with its ivy covered facade.  Owned by brothers Oliver and Richard Gladwyn, the restaurant epitomizes "farm to table" and sources most of its ingredients from local suppliers (including a farm belonging to their youngest brother). 

As the name implies, The Shed has a rustic and homey feel that perfectly reflects its family roots. The interiors mix together a hodgepodge of "found" items, including recycled signs for wall art and tables made from old metal barrels. During our lunch, they even had a guitarist on hand to provide live music. All of this made for an intimate and fun dining experience. 

 

The Food

Dishes at The Shed constantly change and rotate based on seasonally available ingredients. The playful menu is split into 2 sections: slow cooking and fast cooking. Guests are suggested to pick 2 or three plates (all meant to be shared) from each section.

For lunch, they offer a great £25 per head set menu that includes 5 of the most popular dishes as well as some small bites and desert. Of course, you can pile on additional plates a la carte if anything else catches your eye. A few of our favorites included the mushroom marmite & egg confit "mouthful", the stout cured mackerel with cranberry jam and the pan-fried goats cheese with hazelnut, honey and thyme. We somehow managed to save room for desert, which was a honeycomb crunchy dipped in chocolate atop mascarpone.