Stylish, tasty food inside the M25
Well almost. Out of every 10 ingredients used by The Konstam restaurant 9 are grown just about a tube journey away.
Owner and head chef Oliver Rowe is also the star of his own BBC2 series The Urban Chef. He opened the restaurant in 2006 hoping his seasonal philosophy will bring people and food closer together.
I love working with food. To pick up something that's been growing a day or so before is very grounding.
Oliver on using fresh, local food
Food comes first
Oliver is well aware of the environmental benefits of using local farms. Too often food that can be grown in the UK is flown into the country - creating unnecessary carbon dioxide emissions.
He's also cut down on road journeys - one driver brings the deliveries from a number of farms.
But he's not claiming to be green. He's more likely to be measuring flour in his kitchen than carbon on a calculator.
You look after the stats and I'll look after the food. Hopefully that way we get good environmentalists and good chefs.
Oliver on sticking to his strengths
The message at Konstam is simple - make use of what's available. That includes honey from London rooftops and mushrooms farmed under the North Circular.
Seasonal food guarantees a fresher, tastier and more nutritious menu. It's also better for the local area.
We're fostering a community of growers who wouldn't have known each other had it not been for Konstam.
Oliver is passionate about community and food
Johnny Borrell of Razorlight recently visited the London restaurant as part of his low carbon day.
Oliver's restaurant is fantastic. There's a great philosophy behind it. The best thing would be to reach a point where places like that become the mainstream.
Johnny Borrell, Razorlight