The Shed: Farm to Fork Restaurant in Notting Hill

Last Updated on November 29, 2025

Forking delicious

4.0 out of 5.0 stars

Since opening in 2012, The Shed has established itself as a Notting Hill favourite. It’s part of the Gladwin brothers’ “Local & Wild” family – a trio of foodie siblings who also run a farm and vineyard in Sussex -whose aim is to transport diners from the polished streets of Notting Hill to the rustic warmth of the countryside. Like the brothers’ other spots, Rabbit and Nutbourne, the menus change daily, focusing on small British-inspired plates. Almost everything is sourced from within 100 miles of London, and the drinks list features wines from the Gladwins’ own award-winning Nutbourne vineyard – music to the ears in a world where provenance actually matters.

Located just a two-minute walk from Notting Hill tube (thank goodness) because the weather seemed intent on reminding me that winter was very much upon us. I scooped up my friend, and before we knew it, we were navigating the ivy-clad exterior of The Shed. Immediately, it delivers on the ‘shabby-chic’ promise: a building that somehow manages to feel both like a glamorous countryside shed and the sort of structure that might collapse if you looked at it funny. 

As soon as we stepped inside, we immediately felt at ease, walking past the atmospheric wooden bar – note, the bar is even fashioned out of a tractor bonnet – into the main dining room. With reclaimed wood, open brick walls and dim lighting, they’ve done an excellent job of creating such an inviting atmosphere that you could happily sit and enjoy your meal for hours. And I’m pleased to inform you, we did just that. 

At the end of the room, there’s a clever mirror that gives the impression the space stretches on forever, an optical illusion that had both of us briefly confused… consider this your heads up.

The staff, sporting a loose uniform revolving around braces, greeted us with genuine smiles and were reassuringly affable without being overly polished. You really do feel like you’re in the hands of people who love being there, which is always lovely to see.

Before even thinking about food, we needed drinks. It was a Thursday in November after all. I went for a glass of the brothers’ Nutty Wild Vintage Sparkling Wine on our waiter’s recommendation, and I was not disappointed. A russety, delightfully crisp little number that gave me that warm, fuzzy feeling in my stomach – a must. My friend stuck with a lager, sensible but no less satisfying. Thursday lunchtime had never felt so promising. We also took a quick peek at the cocktail list, which was suitably extensive and very tempting, but we somehow managed to exercise a bit of restraint.

The food menu is where The Shed really comes into its own. It isn’t divided into starters, mains and desserts in the traditional sense but instead offers an escalating series of plates, smallest to largest, tapas style.

We were handed what felt like half a library’s worth of menus: an à la carte, a Thanksgiving special, a Christmas tasting menu and even a lunch express. So yes, you’re definitely not short of options – it caters for every mood, appetite and level of decision-making ability in our case.

The underlying theme, though, is clear: a love letter to the seasons, showcasing local produce, foraged ingredients and the kind of clean, thoughtful cooking that isn’t trying too hard to impress – it just quietly does. In the end, we stuck with the à la carte, mostly because attempting to navigate every menu felt like a risk to both our sanity and digestion.

We started with a couple of their amuse-bouche-style pastries – little canapés or “mouthfuls,” that were an absolute delight. First up was their signature mushroom and Marmite éclair, which we both loved, but it is intense, and given the name alone, it’s bound to split opinion. We also had the cod’s roe tartlets: exquisitely flavoured, light and the perfect size. Any more than a bite or two, and it might have tipped into being a bit much.

With our appetites well and truly whetted, we were more than ready when the Scottish scallops arrived, presented delicately with a burnt butter emulsion and a pear and chervil salsa. These had been highly recommended and with good reason. The scallops were cooked beautifully, coated in a light but glorious butter with the freshness of the salsa coming through at just the right moment. At this point, it was clear we were dealing with seriously good ingredients.

Next up were the duck meatballs, which were nothing short of a godsend. Hearty and warming, with a generous dousing of cheese, they were one of those plates that immediately earn a place on my personal comfort food favourites list – basil and all.

Last, but by no means least, came the large plates. We ordered the South Coast hake with citrus butter sauce, Kentish potatoes and dressed fennel. Alongside the South Downs venison with pickled red cabbage, celeriac purée and honey berries. We shared both so we could try everything, though I’d say the larger plates are trickier to split than the smaller plates.

The hake was sensational. Flaky, tender fish scooped up in a gorgeous buttery sauce with just the right hint of citrus, never too indulgent and paired perfectly with the lightly dressed fennel for crunch. Personally, the venison stole the show. Cooked medium rare, it was a masterpiece both visually and on the palate: tender, juicy and rich in flavour, perfectly complemented by the sharpness of the pickled red cabbage and the smooth, earthy celeriac purée.

And we mustn’t forget the sides. The Shed is famous for their Midhurst salt-baked potatoes with rosemary salt and rightly so. The crisp outer layer gave way to a warm, fluffy interior, beautifully seasoned. And dare I say it, they were crisped to perfection. Nothing pains me more than a potato with no crunch, and frankly, it’s a disappointment I encounter far too often. These, however, were spot on, and they don’t need a drop of mayonnaise or ketchup (shocking, I know).

Just to feel a bit virtuous, we also went for the Brussels sprout salad with parmesan, apple and walnut. This was yet another highlight: the mustard dressing was morish, and the combination of flavours and textures was heavenly.

As much as we would have loved to try a pudding, we were well on our way to a food coma by 3 PM on a Thursday and decided we couldn’t quite manage it. That said, I have absolutely no doubt any of them would have been delicious.

A welcome escape from the commotion of central London, The Shed has a relaxed, comforting vibe along with excellent service. The cooking hits the perfect balance: modern and inventive, yet simple enough to avoid any hint of pretension, letting the quality of ingredients take centre stage. A reminder of exactly why neighbourhood restaurants matter, The Shed is unquestionably one of West London’s best (in my humble opinion), and I’m already planning my return.

The Shed Notting Hill

122 Palace Gardens Terrace, London W8 4RT

 020 7229 4024

For more from the Gladwin Brothers, check how we got on learning to make Beef Wellington at The Sussex with Oliver Gladwin