Covent Garden’s neighbourhood restaurant, Indigo, is the home of simply delicious food from the best independent producers. Chef Dominic Teague gives his menu of British favourites a gentle touch of innovation to create dishes that speak to his childhood love of the great outdoors.
With a deep respect for the seasons and sustainable sourcing, Chef Dominic goes to extraordinary lengths to find the very best independent food producers from across the British Isles. In his kitchen these ingredients are handled with skill and passion, celebrating flavour and provenance on every plate – allowing the food to speak for itself.
Overlooking One Aldwych’s buzzing Lobby Bar, Indigo is a comfortable spot for a light lunch or dinner date. Part of the fabric of Covent Garden, the restaurant is informal not stuffy, with a consistent focus on fabulous food and enjoyment.
Monday to Friday 7am – 10.30am
Saturday & Sunday 7am – 11am
Lunch & Afternoon Tea
Saturday & Sunday 12.30pm – 3pm
Chef Dominic Teague
In creating his menu for Indigo, Chef Dominic Teague brings a culinary expertise that bridges respect for British tradition with gentle invention. He is committed to careful sourcing and his menu includes an array of foraged foods and forgotten flavours.
From pioneering free-from cooking to inventive interpretations of classic comforts, Chef Dominic always starts with the raw materials with a mantra that good food starts with good ingredients.
Earning his stripes in the world’s kitchens, Chef Dominic has spent his career travelling from London to Bali, Sydney to Barbados. Bringing all of these influences and experiences together Chef Dominic heads up a happy kitchen of talented chefs creating beautifully prepared, simply delicious dishes under his watchful eye.
Good food starts with the finest ingredients and Chef Dominic goes to extraordinary lengths to source only the best British produce from our hand-picked selection of farmers, fishmongers, butchers and growers.
Having spent his childhood outdoors Chef Dominic has a genuine love for nature and a real commitment to sustainability. This has led him to seek out and befriend suppliers from around the country who are doing remarkable things in food production and it gives him enormous pleasure to cook with this produce and share their stories.
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