Sustainability
We pride ourselves on our long-standing relationships with suppliers who share our passion for great food sourcing, quality, sustainability and excellent cooking. We’re also the proud owners of a three-star Food Made Good rating, by The Sustainable Restaurant Association. It means that our restaurants and pubs are some of the most ethical and sustainable in the country. The judges particularly loved our seasonal menus that celebrate provenance and our partnerships with suppliers who share our passion for ethical and sustainable food sourcing. So every time you dine with us you’re playing your part in dishing up a sustainable future.
Down on the farm…
For over 30 years, we have sourced only the finest and most sustainable meat from the award-winning family butcher, Aubrey Allen. As butchers to the Royal Households for over 15 years, Aubrey Allen selects only the top 1% of ethically produced meat for our table. This commitment ensures that every meal you enjoy with us is not only delicious but also responsibly sourced.
We change our menus seasonally, consulting with Aubrey Allen to minimise waste and make the most of lesser-known cuts. Our collaboration extends to regular visits to their farms and facilities, ensuring the highest standards are maintained.
Catch of the day…
We only serve sustainably sourced fish and seafood in line with the recommendations of the Good Fish Guide and the Marine Conservation Society. We work with Direct Seafoods to ensure the ethical sourcing of the fish and shellfish that we serve to our guests.
Fresh from the field…
Our menus work with the seasons not against them so that we use ingredients when they are at their best. From rhubarb grown by candlelight in Yorkshire to hand harvested asparagus, the farmers that we partner with take care of and respect their land.
And that’s not all…
Our commitment to sustainability doesn’t just stop with our suppliers. We’re not talking rubbish when we say that we are always working towards the highest standards when it comes to recycling and food waste.