Sustainability

No food waste

Surplus food after an event is offered first to the client, then made available to staff, and where possible passed to charities or distributed to local community fridges.

We also propose substitutions that reduce the carbon footprint of an event, principally vegetarian options with a lower environmental impact. Vegan, vegetarian and planetary-diet menus are available.

Seasonal and local sourcing

Meat, vegetables and fruit come from suppliers in the region. Menus are built around what is in season, which has two effects at once: shorter transport and better produce, since seasonal vegetables do not have to ripen in transit.

Waste management

Used frying oil is sent for recycling, where it is processed into biofuel among other things. We segregate waste in line with applicable standards, and kitchen processes are optimised for material efficiency.

Packaging

We use biodegradable, compostable or returnable packaging. Where needed we supply our own reusable tableware - a solution particularly valued at corporate events and large corporate events, where the volume of single-use packaging would otherwise be considerable.

People

Nearly all of our staff are employed on permanent contracts. We take the view that a good atmosphere and stable employment translate directly into service quality - and that this is the part of social responsibility a client can observe on the day of the event.