Responsible ingredients and purchasing
We favour seasonal ingredients and consider local options where appropriate, balancing freshness, flavour and quality with environmental impact. We aim to work with suppliers who support responsible practices.
Sustainability & Green Policy
Celebrating today, with tomorrow in mind.
We believe beautiful hospitality and responsible choices belong at the same table.
A practical approach
Better choices, made at every stage.
Good hospitality means caring for more than the occasion. Our Green Policy brings together the steps we take today and the improvements we aim to make across our kitchens, industrial units and event service. We focus on practical ways to use resources wisely while maintaining food safety, flavour and the quality of our hospitality.
Preventing food waste
Careful menu planning and confirmed guest numbers help us prepare appropriate quantities and avoid unnecessary surplus. We aim to use ingredients efficiently, with preventing waste our first priority.
Separating waste and recycling
Our segregated waste system keeps materials apart. Cardboard is recycled, plastics are separated from general waste, and food waste is collected separately for specialist processing.
Giving food waste and cooking oil a second use
Our food waste is processed through anaerobic digestion, producing biogas for renewable energy and nutrient-rich material used as fertiliser. All our used cooking oil is collected for recycling into biofuel.
Reducing plastics and reusing materials
We minimise plastic use and prioritise reusable serviceware wherever practical. When disposable items are needed, we aim to choose suitable alternatives with their materials and disposal requirements in mind. We also aim to reuse suitable materials wherever possible.
Using energy and equipment thoughtfully
Sensors automatically switch off lights in areas of our industrial units. We aim to operate equipment efficiently and repair it where practical, while maintaining essential food safety and temperature controls.
Reducing printing
We use email and WhatsApp for quotes and planning conversations, helping to reduce unnecessary printing.
Improving together
We aim to involve our team and partners in reducing waste and using resources responsibly. We will review our practices and look for improvements that are practical for our kitchens and the events we cater.
Progress, shared openly
There is always
more to do.
Tell us what matters to you, from seasonal menu choices to reusable serviceware and carefully planned quantities. We will discuss what is practical for your venue and service style, and build those priorities into your event plan from the beginning.
Discuss your event