Bordeaux Quay

Without being over-dramatic it is probably fair to say that what is happening at this quay, where barrels of Claret and Sauternes used to be unloaded after their journey from the vineyards of Aquitaine, is one of the most exciting developments in our attitude towards the food and drink we consume.

Founded by Barny Haughton, one of the unsung heroes of the organic movement, and John Pontin, OBE, a property developer and advocate of environmental thinking, the idea is to make the whole complex environmentally sustainable.

A restaurant and a brasserie are important parts of the enterprise, which also contains a bar, deli, bakery and cookery school.

Both spaces make the best use of natural lighting and ventilation, with natural materials used throughout. The menu in the restaurant changes daily and an autumn menu would include cep and mushroom soup, rump of summer lamb with tomato and spinach tart, roast summer squash and basil, followed by lemon, almond and polenta cake with marscapone.

In the brasserie fare could range from huevos a la Flamenca for breakfast, Provencale fish soup with rouille croutons and gruyere for lunch, and steak tartar for dinner.

Amongst the fascinating range of beers, lagers and ciders is Old Rosie, from Westons, weighing in at 7.3%. As I write someone is telling me he drank six pints of the stuff before realising he was unable to mount his bicycle - frankly I don't believe him.