Meet the Suppliers
Pull up a chair and let’s keep this simple.
I’m Melanie Brown, Chef & Sommelier, and if you’ve spent any time with us on Coldharbour Lane, you’ll know The Laundry has always been about one thing first: FLAVOUR. That’s our default. No fuss. Not polish for polish’s sake. Just proper cooking that begins in the soil, on the farm, and with the people who bring us beautiful ingredients day in, day out.
Provenance, without pretence
'Provenance' gets thrown around a lot, but for me it’s really just about honesty. I want to know where things come from, how they were grown or reared, and whether they’ve got any business being on your plate in the first place.And because we love a return as much as we love a good sauce: the 'Dirty' breakfast stack is BACK. We’re talking hash browns, horseradish cream, and Bloody Mary ketchup. It’s loud, it’s glorious, and it’s basically the reason your group chat should meet for brixton brunch this weekend (you’re welcome).
That’s why our cooking leans so hard on brilliant raw ingredients. If the carrots taste like carrots, the tomatoes taste like sunshine, and the meat has been properly cared for, half the job is already done. My job then? Don’t mess it up. When flavour is your starting point, you don’t need to hide behind tricks. You just cook with care and let the ingredients do the talking.
The Suppliers I Back
This bit matters. A lot. We work with suppliers I trust because consistency in a busy restaurant doesn’t happen by chance. It comes from relationships, standards, and people who care as much about the end result as we do.
And honestly, that mindset starts at home. My mum is every bit as obsessed with produce as I am. I won’t even properly speak to her until she’s had her say on what’s good, what’s in season, and what’s not worth bothering with. That’s the real whānau spirit I grew up with, food as family business, quality as non-negotiable, and a healthy amount of blunt honesty before anyone gets near the stove.
So here’s the crew helping us keep flavour front and centre, day after day:
2-Serve – a family-run team at New Covent Garden Market who hand-pick the best seasonal fruit and veg for us every morning. They help us stay nimble, seasonal and consistent, especially when service is full tilt and we need the goods to be spot on.
Wimbledon Smokehouse – these guys are proper masters of their craft. Their smoked fish brings depth, character and that beautiful savoury edge that pops up all over our kitchen.
Natoora – big believers in flavour-first produce and backing independent growers who care about soil health. That lines up with us perfectly. If the produce has life in it, the cooking does too.
HG Walter – a legendary family butcher in London. Their traditional know-how and serious commitment to quality mean the meat we get is always dependable, beautifully sourced and ready to do the heavy lifting on the plate.
Rare Breed Meat – they help us source incredible free-range British meat from traditional breeds. It’s about flavour, yes, but also about keeping heritage, proper farming and sustainability alive.
Trenchmore Farm – a regenerative farm in West Sussex supplying our amazing Sussex Wagyu beef. They quite literally farm for flavour, and you can taste that care in every bite.
Flourish Produce – they grow specialty crops using horse-powered farming, which is about as rustic and grounded as it gets. Their produce has real personality, and it keeps us tied to the seasons in the best possible way.
They’re all vital because if you want consistently delicious food, you need consistently excellent product. For me, it always comes back to product and soil. Respect the ground, respect the animal, respect the grower, and you can taste that care straight away. That’s the philosophy. Simple, grounded, and absolutely everything.
Rustic Roots, New World Energy
The Laundry has bistro bones, yes, but we’re not about stiffness or ceremony. I’m far more interested in a room that feels warm, lively and full of appetite than anything too polished. We want food that feels generous, honest and full of soul — the kind of plate you lean into without overthinking it.
My New Zealand roots are a big part of that. They’ve shaped how I cook: seasonal, bold, grounded and led by freshness. We take old-school technique and give it a bit of New World lift so the food feels alive, joyful and deeply comforting all at once.
Why It Matters
We've become the kind of place people make a habit of. The table that starts with breakfast in Brixton and ends up staying for a second coffee. A long, unhurried brunch that spills into the afternoon. The Sunday roast that's become a Brixton ritual for more tables than I can count. Or simply a midweek dinner that ends up lasting longer than planned.
Whatever brings you through the door, the aim is the same: Brixton food with real depth, made from ingredients with a story worth telling. We want flavour to hit from the first mouthful, and that only happens when the foundations are right.
That's why this restaurant means something to us beyond just the address. If you're looking for places to eat in Brixton that actually give a damn about what ends up on your plate, we'd like to think we're one of the better answers to that question. The neighbourhood has soul. It has character. And it appreciates things done properly. So if you haven't been in for a while, come by. Let us do the hard work, pour you something delicious, and show you what 'flavour as default' really means.
See you at the bar!
ENJOY,
Melanie Brown
Chef & Sommelier
P.S. If you’re looking to bring a little piece of The Laundry home, why not check out our signature cookie recipe? Your kitchen will smell like heaven, guaranteed. Or, if you’ve got a big celebration coming up, our private dining spaces are ready and waiting for your next big bash!
