Naturally Fast Food


“Eat food, not too much, mostly plants”

Food should taste good and do you good. And the Mediterranean diet, our inspiration, does exactly that. It’s full of plants, fresh herbs, spices, good fats from olive oil, seeds and nuts and well-sourced meat. Michael Pollan said it best in his book “In Defence of Food:” “Eat food, not too much, and mostly plants”.

We work closely with nutritionists to make sure that our menu offers options for everyone, whatever you requirements. We also use Children’s Food Trust guidelines to help create a balanced and nutritious children’s menu, keeping sugar, salt and saturated fat to a minimum.

All our nutritional figures on the menu pages are provided as guidelines. They are all correct to the best of our knowledge but may vary occasionally with ingredient provenance and seasonality.

We use a range of nutritional symbols to help you quickly identify the dishes we have on offer.


Our sustainability strategy is focused on three specific goals: increasing the number of plants on our menu, renewable energy, and reducing our use of plastics. 

We’ve invested a lot of time in finding a better way to do business, but we know there’s a lot more we can do, including our next aim of becoming carbon neutral.

The SRA’s rating criteria acknowledges the holistic approach to sustainability and, like our thinking, is based on three pillars: Sourcing, Society & Environment


Celebrate Local & Seasonal

Food tastes best when it’s in season, and our menu celebrates those natural rhythms.
What’s more, apart from our chorizo, which comes from Spain, we only use British meat across our menu. Our eggs are free-range and British too.

More Plants, Better Meat

A significant amount of our menu is vegan or vegetarian and the focus is on those dishes being as tasty as they can be.

And with meat, the emphasis is on serving less but better quality, and using plants to fill the gap. 

Source Responsibly

We currently source two types of fish for our menu, and both are rated ‘1-2’ (‘Fish to Eat’) on the Marine Conservation Society’s rating. The cod in our fish fingers is line- caught from sustainable Icelandic shoals. And the salmon in our breakfast poached egg pots and toasted sourdough muffins is from Wester Ross, Scotland’s oldest independent owner-operated salmon farm, where all the farming is done by hand.

The pork in our sausages is RSPCA assured certified and we use higher welfare British meat as standard across our menu.

Support Global Farmers

We can’t source everything locally, so when we do venture further afield, we keep the same principles and only buy fairly-traded products. Like our coffee. It’s Fairtrade (better for the farmers who grow the beans), Organic (tastes better and is better for the soil it’s grown in), and proceeds from every bag we sell go to the World Land Trust. They buy and conserve big areas of rainforest, and last year alone we helped to buy over 100 acres of rainforest and purchase a new nature reserve in Honduras, where we source our beans.


Treat Staff Fairly

Treat Staff Fairly

We pay all of our team members above National Living Wage, and that includes paid lunch breaks. We promote flexible working, including lots of part-time roles.

And we also have a wellbeing space in central London for our team members to use. It’s free and provides personal fitness training, yoga, and Wing Tsun.

Support the Community

Our co-founders John Vincent and Henry Dimbleby co-wrote The School Food Plan, which resulted in dramatic changes to school food with the introduction of Universal Infant Free School Meals. This was more than free school meals – it was a way of getting cooking on the national curriculum for the first time and beginning a culture shift in how food is grown, taught, prepared and eaten in schools.

Feed People Well

We make sure everyone who works at LEON gets the same opportunity to eat well and live well. We provide free LEON food during paid lunch breaks and give our team members 60% discount outside of their shifts. Healthy eating is at the heart of our culture, so much so that nutrition training is the first thing on the list for new members of the LEON team.


Value Natural Resources

All of our restaurants are powered by 100% green energy; a mix of wind, solar, hydro and anaerobic digestion and use LED lighting to make them more energy efficient.

Reduce Reuse Recycle

We’re constantly trying to reduce the amount of plastic we use. Earlier this year we replaced plastic cutlery and straws with biodegradable and paper alternatives.

In the restaurants where we’re responsible for our waste, we’re always zero waste-to-landfill, meaning our waste is given a new lease of life.

Waste no food

Food waste is unnecessary and expensive. All of our restaurants must stick to the target of having nothing leftover at the end of the day. We make our food fresh to order and judge our forecasts based on the weather, the day of the week (we know you prefer salads on Mondays and Tuesdays, and burgers and wraps at the weekend), and the sales we had on the same day last year. This means there’s almost nothing left over at the end of each day. But whatever is left is sent to anaerobic digestion.

Alternatively, if you know of a charity near to any of our restaurants who might want to pick up any leftover food, please let us know.

Leon Presents