The principles we work by

We prioritise local farmers, markets, and small-scale producers, keeping ingredients fresh and food miles low. Our menus change with the calendar so we use produce at its best and avoid long-haul imports. In the kitchen, organics and recyclables are separated at every stage, making composting and recycling easy and effective. For materials, we always choose reusables first, compostables only when they can be properly processed, and we keep single-use items to an absolute minimum.

Turning principles into action

We start each event by checking what’s in season and which producers have the best of it right now. Our chefs design dishes to make the most of those ingredients, using them fully — stalks, stems, leaves, and all — to cut waste. In the kitchen, waste bins are colour-coded for organics and recycling, so every team member can act without thinking twice. When composting is possible, scraps are sent to trusted local partners who turn them into nutrient-rich soil. And when we choose tableware or service items, the question is always: “What’s the most durable, reusable, or low-impact option we can use here?”