Food & Drinks

ULG Chefs

We believe in looking after our teams and the importance of a healthy work-life balance. All our chefs benefit from several perks that we offer: supplier visits (including breweries, distilleries and vineyards), access to 1 on 1 coaching, trainings, masterclasses and much more. Our venues all have different menus, so our chefs are able to get experience across a wide range of cooking styles.

We support local producers and artisans and use only fresh, quality ingredients, keeping in mind sustainability and seasonality. Our kitchen teams are imaginative, creative, and driven to connect with food at every stage - from producer to plate.

Our Friends

We are proud of every product that crosses the bar or kitchen passe in our venues. Our suppliers are the cornerstone of our dishes and we will not compromise on provenance and sustainability. Here are some of the people we work with.

Our fish is delivered daily from Chapmans who source sustainable, fresh fish from their own boats wherever possible and aim to keep food miles as low as possible, and traceability as clear as possible. Our Smoked Salmon comes from Lambton and Jackson based in Maldon, who create award winning smoked seafood products.

Our English cheeses are sourced by The Cheese Merchant based in Morden, South London. Founded by George Lang who grew up on a dairy farm and understands the struggle of the British dairy industry, they are proud to offer a huge range of cheese and dairy products sourced directly from artisan producers around the UK.

Our eggs come from Fenton Farm and are laid by hens reared in traditional free-range flocks on the family farm on the Devon/Somerset border. The hens have access throughout the day to green pasture where they roam freely and are fed a natural vegetarian diet.

Our sourdough, rye, farmhouse white bread and burger buns are baked fresh every morning and delivered to us from The Spence Bakery in Kentish Town, Stoke Newington and Bethnal Green.

Hodmedod’s supply our traditional British pulses, peas and grains from all around the UK. They’re well known for supporting local farmers in reintroducing forgotten products such as fava beans, Black badger beans and British grown yellow peas and quinoa.

We are proud to work with Urban Bees in Queens Park who produce honey.

Our ice cream comes from Hackney Gelato, founded by two ex-chefs who decided to do something about the quality of ice cream in London in 2015! They toured Italy learning the craft before returning to London where Hackney Gelato was born. All the ice cream is hand made in small batches in their East London kitchen and they have won 22 great taste stars in 3 years and gained big fans in the culinary world.


Good beer is massively important to us. You won’t find run of the mill beers in our fridges or cellars because, like our food ingredients, we choose to work with and support local and independent businesses. We’re lucky enough to have an in-house Beer Expert and qualified Cicerone, Dan, who works with small brewers to produce bespoke Lagers and Pale Ales, exclusively for pouring in our venues. To date, we’ve created a brilliant, house lager and a tropical but sessionable IPA. We’re always looking for cool brewers to work with and we love it when our team members bring us interesting new beers to try.


Our cocktail culture is based on seasonality, consistency, and the highest standards. Our bartenders are hard-working and professional but understand that we’re also here to give our guests a good time so laughter and genuinely connecting with the people we’re serving is paramount. Across our venues we serve a range of classic and unique cocktails and we hold regular in-house competitions to give our teams a chance to showcase their creativity and talent. We make a range of home-made ingredients such as infusions, shrubs and syrups and approach our products with the same dedication and skill that a chef would show their best ingredients.

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