So when Hide and Seed opened this Spring, there was definitely room for a restaurant that combined classic rural ambience with something a little more modern. Its décor emulates this; deer horns, hides and dusky lighting, coupled with bare bulbs, wood and vividly coloured furnishings punctuating conservative tartans. Its menus continue this theme. The bar offers natural cocktails made using berries, savoury herbs and spices that are well-made and a little bit different. Food-wise, Head Chef Ricardo Soares uses produce grown on the hotelier’s own farm to blend traditional flavours and modern techniques; cabrito goat and rosemary, beef with burnt onion, 22 hour cooked pig’s head and butternut squash crème brulee.
Hide and Seed brings a welcome touch of creativity to Putney’s dining scene and I’ll certainly be back. Non-South West residents, make the trip and try it – the District Line isn’t that scary.