Duck + Waffle and Sushisamba
A destination bar at the top of the Heron Tower, whose head bartender Richard Woods regularly creates drinks and menus that foreground seasonal British ingredients.
A local Hackney bar and event space, which focuses on organic wines and a supply chain of Fairtrade and organic producers and runs community events.
98C Main Yard, Wallis Road, E9 5LN; grow-hackney.squarespace.com
The flagship bar from steakhouse group Hawksmoor regularly contributes to a range of charitable initiatives, including Action Against Hunger.
157A Commercial St, E1 6BJ; thehawksmoor.com/locations/spitalfields
A Bermondsey bar, whose ethos revolves around closing the loop and reducing food waste almost entirely in the making of its cocktails.
8 Holyrood St, SE1 2EL; ninelivesbar.com
An acclaimed bar from the owners of Nightjar, which grows garnishes and other ingredients under hydroponic lights.
Smithfield Markets, East Poultry Avenue, EC1A 9LH; oriolebar.com
A concept bar from owner Matt Whiley, which uses no fresh ingredients and aims to source non-liquid products from within a mile radius of its Shoreditch location.
93 Great Eastern St, EC2A 3JD; scout.bar
Formerly White Lyan, this bar continues owner Ryan Chetiyawardena’s war on food waste with inventive cocktails.
155 Hoxton St, N1 6PJ; superlyan.com
A bar of the SRA-winning Drake & Morgan group, run with a focus on local and seasonal sourcing as well as sustainable and ethical trading.
10 Paternoster Sq., EC4M 7DX; drakeandmorgan.co.uk/the-happenstance
The Laughing Heart
A hotspot for members of the restaurant and bar industries in East London, whose owner Charlie Mellor flies the flag for natural and low-intervention wines.
277 Hackney Rd, E2 8NA; thelaughingheartlondon.com
A roving bar team, currently at The Curtain in Shoreditch, which makes full use of ingredients saved from the other operations in the hotel in its drinks.
Various locations; trashtikisucks.com