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Social Impact

  /    /  Social Impact

If we’re not careful, a business like ours can produce a criminal amount of waste. We work hard to ensure that’s not the case, cutting down on single-use plastics and finding new ways to extract flavour and goodness from the perfectly good stuff that most kitchens throw away (600,000 tonnes a year in the UK alone, according to the latest research).

You’ll see some of our tastier innovations popping up on our lunch menu from time to time: anything from freshly baked cookies that put the day’s spent coffee grounds to good use, to kofte skewers made from retired hens that are no longer laying eggs. We’re proud to be part of Food Chain’s #feastfairly campaign and will continue to find innovative ways to make great tasting food from perfectly good ‘waste’ produce.

When it hits dinnertime we try our best too. Pre-paid set menus mean we know exactly how many people are coming and what they’ll be eating beforehand so we only order in what we need. There’s rarely much left over but what little food and biodegradable waste we do produce is collected by Pale Green Dot, to be converted into fertiliser, compost and renewable energy. Everything else goes towards our staff meals, which can be pretty epic…

Meanwhile, our bar team turns fruit peelings and herb stalks into refreshing cordials and syrups to use in our signature cocktails. We’ve ditched branded soft drinks altogether and now make our own to cut down on all that packaging. These are sipped through fully compostable straws. And we’ve just installed a water filter so we can do away with bought-in bottled water.

Special mention must also go to our suppliers (the likes of Food Chain, Duchess Farm, Mash Purveyors and Wild Harbour) who we rely on to bring us amazing seasonal, British produce, all year round. While we do fly in some of the very best chefs from around the world, we try and make up for it by keeping our ingredients as local as possible and supporting small farms and producers as much as we can.

There’s always more to be done, however, and we promise to keep exploring new ways in order to do our bit.

IN ADDITION TO OUR EFFORTS TO REDUCE FOOD WASTE, WE ALSO PARTNER WITH CHILDREN’S CHARITY, ‘JAMIE’S FARM’; THEY HELP YOUNG PEOPLE FLOURISH IN EDUCATION, AT HOME AND IN THE COMMUNITY WITH A POWERFUL MIX OF FARMING, FAMILY AND THERAPY. FOR MORE INFORMATION, VISIT THEIR WEBSITE.
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Wine Bar
Tuesdays to Sundays, 12pm ’til late

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Lunch

Tuesdays to Sundays, 12pm – 3pm

*Please note, lunch bookings are for the Wine Bar. Our guest chef residencies are evenings only, with one sitting at 7pm. For guest chef bookings, please select a residency from the options below…

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Iñaki Bolumburu

Basque Country

15th – 26th November

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{PAIRED} NYE 2022

Saturday 31st December

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Moyuelo

Puebla, Mexico

29th November – 10th December

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Dimitrios Moudios

13th – 23rd December

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Frangente

Milan

10th – 14th January

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Wild Life Drawing

Animals of the Galapagos

Sunday 15th January

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