Inspired by nature and fuelled by fire, new Southwark restaurant In Horto is an evergreen oasis.
Translated from the Latin “in the garden”, In Horto is an ode to the wild, where diners can tuck into rustic wood-fired cooking and botanical alchemies – and come the sunny season, their shutters are open to let nature really do its thing.
The wild is exactly the inspiration for our dish of the moment – we’re here to celebrate In Horto’s wild garlic, toasted sourdough and goat’s curd gnocchi.
Chef Richard Teague told The Biscuit: “At In Horto, we focus on using fresh British produce wherever possible and are acutely aware of integrating the beauty of seasonal change into our restaurant.
“As a chef, an interest in seasonality is paramount to the task, and the more thought that goes into the seasons, the more it becomes instinctive in your menu development.
“Though it has only a short season, wild garlic is a fantastic and versatile ingredient to cook with and was the perfect choice for our gnocchi dish as it pairs fantastically with the goat’s curd and gives a real flavoursome lift to a great dish.”
Wednesday to Saturday, 12pm to 11pm
53b Southwark Street, SE1 1RU
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