Food and service
We aim to always source locally. We only stock European wines, not New-World, due to the carbon emissions involved in the transportation process.
We use Vivreau filtered water, which filters ordinary tap water. This cuts down on bottle waste, and the carbon footprint caused by the delivery of bottles.
Our coffee comes from Union Hand-roasted coffee, an ethical organisation that seeks to improve the living, working and economic conditions of people whose livelihood depends on growing coffee.
We don’t use table cloths. Repeatedly washing linen uses up precious water and energy, and leads to excess detergents entering the water system.
There are no patio heaters on our terrace. If you’re feeling chilly, we’ll let you have a nice warm blanket.
Our menus are printed on recycled paper, and our catering deliveries are made using a van that runs on LPG fuel.
We’re constantly looking at improving our sustainability practices. We work in consultation with the London Sustainability Exchange and London Food Link, in order to minimise waste and energy use and to find new suppliers who share our outlook.
In our kitchen we strive to keep energy use to a minimum. This means opening windows for ventilation, and switching appliances to energy-saving mode at night. We recycle what we throw out, and minimise food waste by cooking all parts of the food we prepare.
The wood used in the production of our furniture comes from sustainably-managed forests. Our bar counter is made from Corian, a renewable, recyclable material with low environmental impact.