Historically dominated by chains and cheap eats, Clapham High Street can now welcome The Loft, a dining experience on another level. Whether feasting, brunching or just bar snacking, diners at The Loft will enjoy only the finest food. Seasonal British produce forms the bedrock of head chef Marianne Wit's modern European menu. Formerly of Michelin starred The Glasshouse in Kew, Marianna's aim is to deliver delicious dishes that are 'familiar but with a twist.' To this end, the braised oxtail in the endive salad has been crisped and complemented by Cox's Orange Pippin, walnut oil and mustard dressing; the cream sauce for the rope grown mussels is spiked with dill and star anise and the toad in this hole is chorizo. Careful sourcing is a paramount concern: pork comes from outdoor reared Gloucester Old Spot pigs; all fish is from sustainable sources, including line-caught sea bass and organically farmed trout; steaks come from beef that has been hung for nineteen days and marigold-hued yolks stand testament to the quality of eggs from acorn fed, free range hens. This responsible attitude is continued after the meal is over, with waste oil being sent for processing into bio fuel. Away from the main menu, The Loft maintains the same high standards. Brunchers have the agony of deciding between delights that include wild rabbit rillettes with sourdough toast, Vacherin rarebit and a Full English that boasts Stornaway