Sustainability at The Terrace at No.131

12th February 2024

It’s all go at The Terrace at No.131. Along with a new chef, we’ve introduced a new philosophy to our food and drink, focusing on the environment. Here, we give the lowdown on all you need to know about our new approach…

The Vision

At The Terrace at No.131, we’re making sustainability a focus, re-evaluating all food and drink to make sure we are as environmentally friendly as possible. This means we’re now all about seasonality and provenance, using the very best produce from local suppliers.
In line with our new vision, we’ve got an exquisite new monthly changing A La Carte menu, featuring sumptuous meat dishes, flavour-packed vegetarian plates and the best puddings in town. We’ve also introduced a delicious weekly-changing Green Menu – think locally-sourced ingredients, seasonal dishes and inspired food.

The Chefs

Antony Ely and Roman Ivanov are the brains behind our new sustainable approach. Both chefs have been part of the No.131 team before and have recently returned to our beautiful Georgian townhouse, where the duo are already working their magic.
Antony is a classically trained chef, who cut his teeth at The Royal Crescent Hotel in Bath and the Mirabelle Mayfair before becoming Sous Chef at two Michelin-starred restaurant The Square, Mayfair. After a brush with rock ‘n’ roll as Executive Chef for U2 at The Clarence Hotel, Dublin, Antony took up the position of Executive Chef for The Lucky Onion. He opened No.131 in December 2013 in addition to The Lucky Onion’s other properties. Antony then headed to pastures new, becoming Group Executive Chef for Daylesford Organic and then Director of their London operations. In January 2023, he returned to No.131 as Operations Director.
Roman Ivanov champions seasonal food. Hailing from Estonia, Roman came to the UK in 2006 where he worked alongside Antony at Bibury Court. After five years, Roman headed to London, where he worked at Chez Bruce, Wandsworth. He moved to Drakes on the Pond, Ripley, before going back to work with Antony in Bibury as Sous Chef. He then moved with Antony to relaunch The Wheatsheaf, part of The Lucky Onion, and became Head Chef at The Wheatsheaf. He then returned to London and worked at several top restaurants before heading back to the countryside, where he was appointed Head Chef of No.131 and stayed for four years. After a freelance stint, working for all the big names in the Cotswolds, happily he re-joined No.131 in December 2023.

The Suppliers

Local suppliers who provide the very best produce are at the heart of all we do at The Terrace. Fortunately, there is a lot of talent on our doorstep.
Downtown Urban Farm, just down the road is all about ‘taste meeting health in every bite’ and provides our microgreens (picture broccoli, red cabbage, pea shoots, radishes to name but a few). Adlington, a three-generation farm, are also true devotees of the ‘field to fork’ philosophy, with fantastic poultry such as Apple Fed Poultry, Oak Smoked Ham and their famous Free-Range Turkey. La Boulangerie Artisan, another local, just outside Cheltenham in Dunkertons Park, plays a big part in our exquisite breakfasts. Their goal is to bring back French Artisan Baking and use the very best simple ingredients: organic French flour, water and fine sea salt from Guérande. We couldn’t be prouder.