Oliver Peyton's planned 200-seat Inn the Park restaurant, which will open in London's St James's Park next spring, will exemplify a move by the Royal Parks Agency to "green up" its catering operation in concessions across the eight Royal Parks in the capital.
The £3m new-build restaurant will feature a turf-covered roof with a rooftop boardwalk, made of sustainably sourced larch, and natural ventilation.
Food ingredients will be organic and seasonal, sourced from small English producers which must pass annual inspections, and this information will be passed on to diners. They will know, for example, what breed of lamb was used and where the eggs in the pastry came from.
The restaurant will source its seafood from sustainably managed fisheries carrying the Marine Stewardship Council label, and some meat and poultry will come from the Rare Breed Survival Trust.