FOREST, SELFRIDGE’S ROOFTOP RESTAURANT, REOPENS

‘I am delighted to be opening our spring version of Forest,’ says Restaurateur Des McDonald. ‘The concept is inspired by Britain’s lush forest and woodlands and the menu will celebrate the best of spring produce with Welsh lamb, wild boar, foraged mushrooms and seasonal vegetables and fruit. We really enjoy working with Selfridges and are excited to transform the space into another successful residency.’

There’s a dedicated express lift up to Forest, on the rooftop of Selfridge’s. Placed high above London, it promises to be an escape from the city – a country garden hidden in London. The lift opens to a ‘living wall’ of plants, blooming with bright spring colours, and the sun terrace is decorated with floral themed potting sheds, some of which will be available for hire by gardening enthusiasts. The wooden bar serves specialty cocktails, wine and champagne and it is showered with spring flowers.

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The kitchen will be run by Lee Bull and Head Chef Steve Wilson, who have carefully crafted the spring menu of all locally sourced British produce. Following the spring theme, Forest will feature monthly specials celebrating seasonal fruits or vegetables and keeping dining options fresh.

Forest will serve breakfast weekdays from 11am with the likes of organic muesli, seven-grain French toast, and coconut yogurt and granola. Lunch and dinner will be offered every day, with small plates such as Devonshire goat’s cheese served with seasonal vegetables and cobnuts and seared beef, salt cured egg and Keen’s Cheddar crisp, as well as main dishes like for slow-cooked wild boar and buckwheat pasta, charred Welsh lamb ribs and cod ‘a la plancha’ with shaved asparagus, peas and lovage. 

Selfridges Roof Top, 400 Oxford Street W1A 1AB; forest-restaurant.co.uk