Our restaurant runs entirely on electricity from renewable resources and appliances meet the highest energy efficiency ratings. We do not use any single-use plastics, and we utilize honest byproducts like Oyster and Scallop shells to make products such as Gin, and exfoliating hand soap. Our cleaning chemicals are organic, and we source all our ingredients from independent, sustainable suppliers. In the very few instances that we source food products from abroad, we ensure that those suppliers especially are upholding high sustainability standards. 

We have successfully reduced our paper use to almost zero, and our linens are 100% fair-trade cotton and reusable. We use an integrated filtration system for table water, saving on thousands of single use glass bottles each year. 

All our meat, fish, and shellfish comes from British sources, and we personally visit many of our suppliers to ensure their standards meet ours. The majority of the wine list we curate is organic and/or biodynamic, and to reduce air miles, we create many classical ingredients seen only as from abroad using British produce.

Our staff are fed healthy meals and receive 35 days of holiday per year. We have a strong culture and provide our staff with two additional rest days per month and set, consecutive days off work. We also offer free gym memberships, and we maintain a positive and functional environment filled with natural light.

As part of our fundamentally low waste business model, we have, to our knowledge, the only comprehensive fermentation facility in the UK. We don’t take this position for granted, and for the last 2 years, we have actively contributed to the UK R&D effort to provide insight into how we might sustain life in the future through the inoculation and growth of Aspergillus Oryzae, the fungus you’ll find your ‘pre-dessert’ is made from.