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Every dish at Indigo carries the imprint of Chef Dominic Teague's lifelong bond with British soil and sea – from childhood family meals powered by his father’s allotment harvest to the sustainability‑minded ethos he embraced at One Aldwych.
A formative trip to Irish beef farms inspired his slow-roasted rump and smoked bone-marrow special, while nearly a decade of crafting an entirely gluten- and dairy-free menu has proven that allergy-friendly cooking can rival traditional fine dining in both flavour and finesse.
Whether he’s foraging wood sorrel for a summer vegetable salad dressed in homemade elderflower vinaigrette or leading his team on farm visits across Kent and beyond, Indigo’s menus evolve in harmony with the seasons – and with every guest’s needs in mind.
Foodism: How do you approach sourcing ingredients for Indigo’s menu, and what inspired your commitment to using primarily British produce?
Dominic Teague: I grew up with my dad having an allotment, so we were always eating family meals using his hard-earned produce. I suppose that rubs off on your view of where food comes from at an early age. Then, when I moved to One Aldwych, the hotel was already very conscious of the environment and quality sourcing, so it was a natural progression for me to keep expanding that further.
F: Can you share a memorable experience visiting a farm or foraging trip that influenced a particular dish or your overall cooking style?
DT: A couple of years ago, I was taken to Ireland to see where our beef comes from. When you see how much care and effort go into raising them, and then throughout the entire supply chain, it inspires you to create a dish that showcases all that effort. I came back and introduced a dish consisting of slow-roasted rump, braised shin, asparagus and smoked bone marrow. Even though the cost was quite high, I included it on our pre-theatre menu, which attracts a lot of foot traffic, because I wanted more people to enjoy it.
Monkfish main at Indigo
F: What are the biggest challenges and rewards of creating a completely gluten- and dairy-free menu, and how did you first decide to make this change?
DT: I first decided nearly 9 years ago now. It was a reaction to the need to cater for more and more customers with allergies, and they were the two most common. The biggest challenges are creating dishes that taste just as good, so if it doesn’t work, then I won’t put it on the menu. Additionally, sourcing alternative products has become significantly easier, but when we first started, it was much more challenging to obtain certain items. When we have a busy restaurant and guests say to me that they cannot tell the difference, it makes the extra effort the team puts in worthwhile.
F: How do you balance traditional British culinary techniques with inventive new flavours in your dishes?
DT: I never veer too far away from what I know and what I was taught when I was younger. Some combinations simply work and do not require modification. I think it’s more a case of gently evolving my style and dishes, which can come from a combination of new products, something I may have eaten or seen, or guest feedback.
F: Can you tell us about a dish on the current menu that best represents your ethos of seasonality and local sourcing?
DT: We have a really simple summer vegetable salad. We take a selection of the nicest young vegetables from farms in Kent. Some are blanched, some cooked over charcoal, some pickled. We garnish with an elderflower vinaigrette, which we use our homemade elderflower vinegar, and wood sorrel from our forager. It's consistently changing, so for example, just this week we have added Scottish girolles, as they have just started, simply sautéed and marinated in the vinaigrette.
F: How do you involve your team in foraging trips and farm visits, and why is this important for Indigo’s kitchen culture?
DT: We try to take as many as possible on foraging and farm visits throughout the year, from the kitchen and front of house. It’s vitally important that they see where our produce comes from and the care and attention that goes into having it arrive on our doorstep. We are fortunate that our suppliers also share this vision and support us. It's also just a great way to spend a day outside of the kitchen and helps build stronger bonds between them all.
F: What feedback have you received from guests with and without food intolerances, and how has this shaped your menu development?
DT: The vast majority of our guests leave positive feedback, including those without any allergies. That was the most crucial aspect for me when we started this journey, that all our guests would be happy and not notice any difference. That gives us the confidence to keep adapting and evolving the menu, as we know it’s enjoyed.
Interiors of Indigo, One Aldwych
F: What’s your go-to meal when short on time, cooking at home?
DT: A bit boring, but probably pasta with whatever vegetables I find in the fridge, cut really small and sautéed quickly in olive oil, and lots of fresh herbs and parmesan. Or a pork pie and grain mustard if I’m tired…
F: What’s your favourite city to visit for research?
DT: I haven’t managed to travel much as I’d like recently, but I do love Southeast Asia; Bangkok and Kuala Lumpur are highlights. I’m planning a long-overdue visit to San Sebastian next year.
