Chantelle Nicholson, owner of the Mayfair restaurant Apricity, is widely recognized for her leadership in promoting regenerative food practices within the culinary industry. Nicholson’s approach emphasizes the use of seasonal and locally sourced produce, alongside innovative methods to reduce food waste and minimize packaging.

At Apricity, energy conservation is a key part of the restaurant’s operations. Nicholson has implemented measures such as substituting single-use candles with rechargeable alternatives and ensuring that unused refrigeration units are switched off, addressing a common source of energy wastage in professional kitchens. Her commitment extends beyond simple energy management, advocating for a comprehensive low-waste approach that encompasses the entire food supply chain rather than focusing solely on the end product.

Nicholson is also encouraging fellow chefs to reconsider their reliance on traditional gas cookers, which are prevalent in many professional kitchens. She points to the environmental and practical benefits of transitioning to electric induction cooking, noting that gas stoves contribute to unnecessary kitchen heating — a concern amplified by the increasing frequency of heatwaves in the United Kingdom. Induction cookers not only reduce excess heat but also offer a more energy-efficient alternative.

Through these initiatives, Nicholson is advancing efforts to decarbonize menu offerings and promote sustainability in the food service sector. Her work underscores a broader movement within the industry to integrate environmental responsibility into everyday culinary practices.