Bask In The Delights Of Rusticity At The Shed, Notting Hill, London

Submerge yourself in its storybook origins

Founded in 2012, The Shed’s story is reminiscent of a Roald Dahl fairytale whereupon it was established by the three Gladwin brothers. Gregory Gladwin supplies fresh produce from the family farm in Nutbourne in West Sussex, such as livestock and collects seasonal produce from local suppliers of the area. Oliver Gladwin is a Top Chef who seems to make an artwork of his dishes and finally Richard works in hospitality. The three professions combined results in two charming restaurants, The Shed found in Notting Hill and The Rabbit on the Kings Road. The service also boasts a solid knowledge of the menu for both food and drink and the waiters are always willing to point out what they like best if the customer can’t decide.

Enjoy the restaurants' unique atmosphere

The dining area is stylishly decorated with a rustic aspect, evocative of an actual shed with mismatched chairs, tables and cushions that combine to make a cozy space to share a meal. Farming equipment hangs from the walls and ceiling but still manages to look classy with atmospheric lighting and mirrors that open up the space while still keeping it intimate. Servers bustle around in checked shirts and jeans and fit in tastefully with the stylish interior. Some dishes are served on rustic, wooden boards while others on rough ceramic, and it is in this manner that we can see the love and attention given to every inch of this restaurant.

Despite being located on a London road, the front terrace, named “the Yard” is kept private by a wall of plants and made snug by fairy lights, cushions and terrace warmers. The restaurant itself can be spotted from a ways off as the building is covered in leafy foliage and the dining area is an adjoining shed-like building. The music selection varies from Diana Ross to The Who but kept subtly in the background so as not to hinder conversation.

Taste the top-notch cuisine

The food in itself can only be described as exquisite. The menu changes daily but never fails to impress, you are given a selection of “mouthfuls” that cost 1.50GBP (about 2. 1EUR) each but worth every penny. The most popular are the beetroot crisp with creamy goat cheese and pear jam or the pork scratching with apple for their excellent balance of savory and sweet with a vastly satisfying texture of crispy and creamy. Unlike most traditional restaurant, the customer orders a selection of different dishes from the “fast order” menu and the “slow order” and the dishes arrive frequently and as soon as they are ready. This results in a very spread out meal with the opportunity to try all of the cook’s delicacies. A book of their seasonal recipes is also available on their website that you can find below.

Relax with the "Daily Loosener"

The cocktails or “daily loosener” are also a key feature of the business and can be enjoyed on the front terrace. The last couple times I went I tasted an amazing coffee cocktail with a memorably smooth texture and serves as a perfect ending to a meal. The red berry cocktail served with fresh fruit and ice is also to die for without of course forgetting the Shed Gin Fizz with lemon verbena and orange bitters. Though the drink changes every day to adapt to the season, there is no doubt that it will be enjoyable. The wine is additionally grown in the family vineyard which has produced many award-winning wines and that I concur, is extremely drinkable accompanied with the mushroom marmite and egg confit. If anything, it’s worth stopping in the bar for a taste of the cocktails.

Benefit from a no wastage policy

The no wastage policy of the business also means that every part of the produce is used in the cooking or presentation. This is reflected through the recycled interior whereupon some tables are made up of planks of wood atop a colourful metal barrel and the tractor bonnet hanging from the ceiling being the most memorable of all. The farming itself focuses on biodiversity, striving for reduced chemicals and helping the wildlife flourish. Wildflowers and Rose Geraniums are also grown outside the restaurant to decorate the cocktails and dressings and reflect the foraged goods element to the dishes. The brothers also try to keep a 160km perimeter around London from where the food comes from to keep it as local as possible and reduce miles between the source and the kitchen.