At The Table, in Southwark Street, you will find a real devotion to the proper use of the food and methods involved in producing an attractive and healthy menu choice, based on British ingredients wherever possible, a low carbon footprint, and touches of more widely spread cuisines.

Fruit and vegetables come from Secretts Farm in Surrey, fish direct from the boat and fresh from Billingsgate, a butcher, Mark Jones supplies meat from North Wales, the award winning bakeries Seven Seeded Bakery and Rhodes do the honours on the organic bread. Food is not wrapped in plastic and only the best biodegradable packaging gets through the hoop. For lunch a Welsh Black steak sandwich, fresh red fish or mackerel dependent on what they've caught. Dinner? How about roast red leg partridge, roast perch with Jerusalem artichoke, wild rabbit and hazelnut sausages with parsnip mash and rosemary sauce, or duck black pudding with roast beetroot and chestnut chutney.

The weekend brings brunch, a sense of relaxation, time, space and on Sunday the papers. Smoked salmon and scrambled eggs, three of them and free range, with Derreensillagh oak smoked salmon on organic toast. Yes, the ever welcome stack is to be found, but with changes, look out for the red pepper pesto, chorizo sausage, hollandaise and organic bagel amongst the homemade baked beans and poached eggs.

Much of The Table's appeal lies in its wealth of glass and hence light, which reinforces the sense of freedom, cleanliness, and I suppose if you summed it up, wellbeing. There are more smiling faces per table here than there are to be seen in many restaurants. When this is reinforced by the well displayed food, the ease of serving coupled with a lack of formality, you have a recipe for an early return visit. You could say that good food deserves decent surroundings in which to eat it, and the first floor occupants above The Table would be delighted, since they are the architectural practice who designed them.

Much of the food served, even the brunch, has an openness of identity, and could belong to all or most of the four main menus through which they operate. Take a starter of kohl rabi Waldorf salad with Muscat grapes and toasted walnuts, or ravioli of pork belly and Muirenn smoked eel with sage butter; both could belong almost anywhere on their very credible menus.

The same goes for hedgehog and chanterelle mushroom risotto with Parmigiano Reggiano, and side dishes of crushed Yetholm gypsy potatoes, or a Secretts Farm mixed leaf salad. Equally, the very names of the suppliers are a litany of charm and elegance. How's this, "we source all our spuds from Tip Toe Farm in Northumberland, courtesy of the lovely Lucy Carroll at Carroll's heritage Potatoes". Leaving the lovely Lucy to one side, that just makes you want to eat food that you know instinctively has been grown and treated with respect.

The wine measures up well to the food and all wines come in bottles or by the glass, at prices which are as much of a treat as the wines themselves. A white sauvignon blanc from the well respected Hawkes Bay in North Island New Zealand, is well worth a call, and for those who like their beer, Peroni and Stella are both to be found in bottle.

The movement to grow better and more genuine food is gaining momentum. With some pretty eye-swivelling media coverage, particularly via TV programmes, there is a growing realisation that less is more, and that restaurants such as The Table are in the forefront of a move towards better health and a wiser use of resources.

Last orders for dinner are taken at 10pm and their Website will keep you informed about such matters as lunch menus and other up to date considerations.