Franklins restaurant in East Dulwich was set up in 1999. Now led by head chef Ralf Wittig, the restaurant is dedicated to procuring top quality ingredients and cooking them simply in ways demonstrating the quality.
They try to buy all goods as locally as possible; their meats are rare breeds from farms in southern England and include Gloucester Old Spot pigs, Red Poll cattle and Oxford Down lambs. Fish and shellfish are ethically sourced from sustainable British stocks, vegetables are grown in Kent and only used when in season and game is from Yorkshire and the highlands of Scotland. Bottled water comes from Kingsdown in Kent, packaged in recyclable bottles.
Franklins was the October 2010 runner-up for Best Ethical in the Observer Food Monthly. The restaurant also won the ITV/Tio Pepe London Restaurant Awards and the LBC 97.3 FM’s Living London Awards in 2005 and between 2003 and 2009 was awarded an AA Rosette every year.
Franklins has been featured in the Guardian, Time Out, the Observer, the Sunday Times, Metro and Living South magazine.
For more details please visit http://www.franklinsrestaurant.com/.