The Silver Birch

In the last few years, London diners have witnessed the rise of local, neighbourhood joints that foster a sense of community. In well-heeled Chiswick, The Silver Birch, nestled between independent businesses on the area’s high street, has joined in on the action and become a bonafide hub in one of London’s most prosperous areas.

Showcasing the best of British, in both cooking style and ingredients, The Silver Birch celebrates locally sourced produce and a menu which evolves with the seasons. Newly appointed Head Chef Nathan Cornwell is at the helm of the kitchen, bringing with him a wealth of experience working in top-flight restaurants. His impressive CV includes stints at Kitchen W8, Copenhagen’s Geranium (3 Michelin Stars), Stockholm’s Kadeau and Oaxen Krog (2 Michelin Stars respectively), 2 Michelin-starred Le Champignon Sauvage in Cheltenham, and most recently, four years at The Barn at Moor Hall. As you’d expect: the menu development is in safe hands, delivering on The Silver Birch’s legacy while also bringing innovation to the fore.

With impressive culinary talent and a love of foraged ingredients as well as highlighting different culinary techniques through the use of pickling and preserving, Cornwell’s refined and confident cooking style is highlighted in The Silver Birch’s food offering.

The Silver Birch, which has become a local favourite since opening its doors two years ago, will continue to offer the same warm and welcoming atmosphere, overseen by General Manager Sunny Kharbanda. The front-of-house team is passionate about delivering exceptional service and creating a memorable dining experience.

While the menu changes regularly, the ethos stays the same: placing a focus on the regional ingredients found on the restaurant’s doorstep or from a network of local suppliers. Diners can kick start their dinner with a selection of bite-sized morsels like the Coolea cheese sables, Trout and seaweed tarts, and Crispy pig’s head with Savora mustard. Starters are deliciously different – think Ex-dairy cow tartare with smoked oyster, kohlrabi sea herbs, herb cracker and Salt-baked organic celeriac and Berkswell cheese hazelnut in a celeriac broth. Mains continue the creativity with the likes of Herdwick lamb, wild garlic, smoked onion emulsion and New season white asparagus with artichoke pickled pear. Guests can finish the meal on a sweet note with choices of Brown butter chocolate delice, milk sorbet and caramelised white chocolate. Or Poached Yorkshire rhubarb with verbena mousse and meringue.

The decor is paired-back, the ambience is warm and inviting and the service is efficient and friendly, making The Silver Birch a must-visit destination for both locals and those further afield.