Sustainable Catering in London

Practical sustainability, done well

For us, great catering is about more than flavour — it’s about the quiet, consistent actions behind the scenes that make a measurable difference. We see sustainability not as a trend or a marketing point, but as a way of working that is built into every stage of what we do. It starts with sourcing ingredients from nearby farmers and markets, choosing what’s in season so every bite is fresher and every delivery travels fewer miles. It continues in the kitchen, where we separate organic waste from recyclables, send food scraps to compost, and look for ways to use ingredients in their entirety. These practices don’t interrupt the flow of service or the guest experience; they enhance it, because food tastes better when it’s been grown, handled, and served with care. Over time, these small actions add up — reducing waste, lowering our footprint, and creating events that not only delight our hosts and their guests but also respect the places they come from.

What we already do everyday

Local sourcing
We buy directly from local farmers and markets around London. This means fresher ingredients that retain their full flavour and nutritional value. Working with nearby producers also supports small-scale agriculture and helps sustain local food traditions. By reducing transport distances, we lower fuel use and emissions while keeping our menus closely connected to the region and its seasons.

Seasonal menus
We build menus around what’s in season right now. Peak-ripeness fruit, vegetables with depth of flavour, and cheeses at their best become the foundation of our dishes. Seasonal cooking encourages variety throughout the year, challenges our chefs to be more creative, and ensures that every ingredient has been harvested at its natural peak. It’s a simple shift with a big impact — better taste, better value, and a lighter environmental footprint.

Simple kitchen waste separation
Back-of-house, we keep it practical: organics and recyclables are separated at prep and service, so valuable resources don’t end up in general waste. This separation allows food scraps to be composted and packaging to be recycled efficiently. We train our team to follow these processes consistently and adapt them to each venue’s waste system, ensuring that sustainability is a seamless part of the workflow rather than an afterthought.

Food-waste composting
Unavoidable prep scraps and suitable leftovers are routed to approved compost streams — turning waste into healthy soil. Composting keeps organic matter out of landfills, where it would otherwise produce harmful methane emissions. Instead, it becomes a resource that enriches soil, supports future harvests, and closes the loop in our ingredient cycle. We partner with trusted composting facilities to ensure the process is handled responsibly from kitchen to soil.

30+

Events catered with local & seasonal sourcing as standard

150 KM

Most core ingredients sourced within this radius

2 Waste streams separated in every kitchen setup

How We Make It Easy For Our Hosts

We design our sustainability practices to be effortless for our hosts, integrating them seamlessly into the flow of each event. Every menu comes with a short note explaining which ingredients are in season and why they were chosen, so guests can connect with the food on their plate. Our tabletops are set using reusables as the default — glass, ceramic, linen, and stainless — elevating the dining experience while reducing unnecessary waste. Behind the scenes, we implement a tailored waste-separation plan that works within the venue’s existing systems, ensuring organics and recyclables are properly handled without disrupting service. For hosts who want a clear picture of the event’s footprint, we can provide a concise, one-page impact note after eligible events, summarising sourcing, waste outcomes, and suggestions for going even further next time. In short, we handle the details so sustainability feels like part of the service, not an extra task.