Founder Chris Slaughter will open Through the Woods in an 18-cover site on Crouch End’s Middle Lane on 2 August.
Slaughter, formerly of the Princess of Shoreditch, The Pig & Butcher, and Smokehouse, will serve a single seasonal and sustainable vegetable-centric menu with a single high welfare meat option.
There will be one sitting each day, at 8pm, from Thursday to Saturday.
“Our plant focused tasting menu is predominantly vegetarian, and features heirloom vegetables picked from our garden and from local growers,” says the chef.
“We are a single sitting restaurant where everyone enjoys the same experience and shares the same menu.”
A sample four-course menu on the restaurant’s website, priced at £40, features the likes of radish and thousand island tomatoes with dill pollen, sourdough stottie cake and herbs; a garden tart with cheese custard and beetroots baked in a clay pot; fennel poached courgettes; mutton cooked over coals; and lavender with frame honey and raspberries.
Slaughter ran the Chicken of the Woods supper clubs with front of house James Galton, now general manager at Coal Rooms in Peckham.