Daylesford Organic

Time Out says

Tue Sep 25 2012

The idea behind Daylesford Organic is an appealing one: to provide fresh, organic food direct from farm to city. This includes keeping the grocery, deli and bakery (located at the front of the firm’s large and bright Westbourne Grove branch) stocked with impossibly shiny produce and artisanal cheeses, chutneys and pâtisserie. It also means providing the café kitchen with ample quantities of these high-quality ingredients – in partnership with similar-minded suppliers. This dedication to first-rate raw materials may, in part, account for the pricey menu, though to charge around a tenner for brunch variations on poached or scrambled eggs on toast still seems steep. Lunch offers the opportunity to indulge in some homely dishes, from loaded welsh rarebit and beetroot and bacon soup, to creamy pearl barley risotto and succulent slow-roasted lamb – though you’ll often have to queue for the pleasure. Just be prepared to share the communal tables with the area’s moneyed families and beautiful young couples. And don’t expect too much from the waiting staff; they’re far too busy to be gracious.