The Gate

The story

The Gate in London redefines seasonal plant-based dining

The founders and their philosophy

The Gate in London has built its reputation on seasonal cuisine since opening its doors in 1989. Brothers Michael and Adrian Daniel drew directly from the Arabic, Indian, and Jewish meals they shared during childhood to shape their early menus. Their approach treats every plate as an exercise in sustainable sourcing, which recently earned the venue three radishes on the We’re Smart Green Guide. The kitchen prioritises vegetable-forward composition without compromising on technical precision or depth of flavour.

Signature plates and seasonal shifts

Daily offerings rotate according to harvest cycles, keeping the seasonal menu tightly focused on botanical ingredients. Diners frequently return for the wild mushroom risotto cake, which pairs sautéed fungi with a crispy base and velvety cream sauce. Other reliable choices include the miso aubergine dressed with ponzu and cashews, or the charred courgette flower stuffed with sundried tomato and pine nuts. Even familiar comfort food receives careful treatment, as seen in the house beetroot cheeseburger served alongside applewood smoked cheddar and skin-on fries.

Interiors and terrace dining

The original Hammersmith location occupies a converted artist’s studio positioned just behind the Apollo theatre. A sun-drenched courtyard runs through the centre of the space, providing natural light for afternoon service and summer evenings. The second site in Islington sits inside a Grade II listed building, where preserved architectural details meet clean modern furnishings. Guests can book tables on the terrace when weather permits, while the indoor rooms maintain a relaxed pace suitable for unhurried conversations.