In Horto is London’s new home to rustic dining

In Horto – where rustic dining meets the botanical

Southwark is now home to In Horto, the latest restaurant venture from the tvg hospitality group. Inspired by nature and fuelled by fire, this evergreen oasis is a gastronomic bolthole for those in the know. Translated from the Latin ‘in the garden’, In Horto is an ode to the wild. Here diners can tuck into rustic wood-fired cooking and botanical alchemies amongst a verdant setting. Whilst flora and foliage drape down from the rafters, the wooden shutters surrounding the four walls, terracotta tiles and natural lighting all work to create a calm environment.

In Horto has been a welcome addition to the Southwark Quarter. This hidden, evergreen oasis is a gastronomic bolthole for those in the know.

Inspired by nature and fuelled by fire, the food at In Horto is led by the seasons and inspired by nature, which ensures a sustainable ethos supported by like-minded suppliers, including Lake District Farmers, Wright Bros and Portland Shellfish for fish as well as charcuterie, and cheese from nearby Borough Market.

The menu is very impressive and with the kitchen all open and the fire exposed to diners, it makes you even hungrier. Starters include burrata, fig and cherry molasses; heritage beetroot with vegan feta and toasted pumpkin seeds; as well as In Horto’s home-baked bread with a choice of either Nduja or burnt onion homemade butter (the latter is superb).

We’d highly recommend ordering the chorizo in a honey and mustard dressing for the table. These bite-size snacks are incredibly moreish, it’ll be tough not finishing them all by yourself. The Padron peppers in Aleppo salt is another must.

For main courses, choose from whole baked cauliflower with four-cheese potatoes; cod fillet with fire-roasted ratatouille; and In Horto’s signature 12-hour lamb shoulder with harissa vegetables. The lamb dish is magnificent. Cooked beautifully, it’s tender and tasty, and the harissa veg is an elevated accompaniment.

Tempting side dishes include carrot, celeriac and cabbage slaw; seasonal greens, herbs and shallots; and confit potato chips, which are amazing. Desserts are not to be missed either – choose from tiramisu, chocolate mousse with salted caramel ice cream, or tarte tatin.

In Horto’s bespoke cocktail list offers elixirs inspired by the Great Outdoors; from Mezcal Breeze (Mezcal, pink grapefruit juice and agave), and Botanist 75 (Gin, lemon juice, sugar, and sparkling wine); to non-alcoholic options including Pure Spritz (Crossip pure hibiscus, raspberry cordial and soda). Whether you’re on the booze or not, the team’s mixologists have something that will appeal.

The wine list has been devised by the multi-award-winning Liberty Wines and includes a mix of organic and biodynamic labels. Sourced from renowned estates and trailblazers alike, all boast impressive sustainability credentials.

If you are looking for a feast that maximises on taste but minimises on cost, then try In Horto’s lunchtime set menu, available from Wednesdays to Fridays. You can choose two courses for just £15 or three for £19.

There’s a new spring menu that’s just launched at the restaurant boasting starters like fresh Burrata  with caponata and smoked white balsamic dressing, sourced from nearby Borough Market, as well as Baked Tunworth cheese with  Truffle Honeyand  Confit Garlic  for sharing, cooked in the restaurant’s wood fire oven which is situated in full view of diners.

New spring main courses include freshly made Wild Garlic and Goat’s Curd Gnocchi;  Whole Lemon Sole with Dorset Cockles and Wood Fired Chicken with Sour Cherry Harissa and Chickpea Dukkah. In addition, try the new hearty Bavette Steak with Cima di Rapa (Italian broccoli) served with aioli; or wood fired Arroz with  Baby Globe Artichoke.

The latest desserts include Panna Cotta with Yorkshire Rhubarb and Madagascan Vanilla Ice Cream, as well as classic apple Tart Tatin featuring warm caramelised apple and puff pastry with cooling ice cream, cooked to order and served straight out of the oven.