Higher Ground

Born from a deep respect for seasonal produce, Higher Ground is the passion project of Joe Otway, Richard Cossins and Daniel Craig Martin, who bring their experience from acclaimed restaurants like the Michelin-starred Blue Hill at Stone Barns and Where The Light Gets In to create a space that balances fine-dining expertise with an easy-going bistro atmosphere.

At its core, Higher Ground is a celebration of exceptional British ingredients, with much of its produce sourced from the team’s own organic farm in Cheshire, Cinderwood. From whole-animal butchery (much of it sourced from Cinderwood’s neighbouring Jane’s Farm) to fresh seafood cooked over coal, the menu moves with the seasons, offering both à la carte dishes and set sharing menus that highlight the best produce of the region.

The wine list is as considered as the food, spotlighting low-intervention, small-scale winemakers from across Europe. Meanwhile, the open kitchen design encourages a lively connection between chefs and diners, adding to the warm, welcoming feel of the space.

Since opening in 2023, Higher Ground has quickly earned national recognition, featuring in the Michelin Guide and being named one of the UK’s best restaurants by the National Restaurant Awards, while their other projects – the wine bar Flawd on Islington Marina and next door’s superlative seafood spot Bar Shrimp – have also been lauded with praise. With an ethos rooted in sustainability, thoughtful hospitality, and unpretentious excellence, it’s a modern classic in the making, and a must-visit for anyone who cares about great food, great wine, and exceptional service.