Chapeau to Origin, which opened unsteadily but now seems to have flourished into an excellent restaurant, and one often cruelly overlooked. It is a comfortable room, elegantly done, and with extremely fine cooking. The quality of ingredients is first rate, too: from the owners’ own farm comes Black Aberdeen Angus; Large Black and Tamworth outdoorreared pigs; and Texel lamb, while seafood is sourced from their sister aquafarm, Loch Fyne Oysters. You will struggle to find a better-supplied restaurant in London, certainly at the price (a meal might be £75-a-head, something of a bargain for what’s there). What’s offered is no waste, nose-to-tail dining, that’s kept strictly seasonal. An Easter lunch here will be one of assured excellent and comfort, and it might appeal to family members of all ages.
Where to eat for lunch on Easter Sunday
