Sustainability and seasonality
Our goal is zero waste. While we’ve achieved this on food – reusing surplus ingredients and composting the rest – we are working on it through the rest of the supply chain. We consider the environmental impact of everything we do, which covers the sustainability and seasonality of ingredients, packaging and transportation.
Our menus are designed to complement the seasons and minimise food miles, so ingredients are used at their best and do as little damage as possible. We use quality, mostly organic ingredients to create dishes that use fun flavour combinations and are simply but beautifully presented.
Our style of cuisine spans a broad range, from classic British and European dishes, through the Middle East, Asia and the Americas. We lean more towards modern British flavours and dishes as we feel this closely complements the seasonality of our ingredients.
Ross has worked in the food and drink industry for over ten years, covering events, catering, restaurants, bars, street food and pop ups. He spent three and a half years at one of London’s best-known catering companies, as event manager, chef and general manager, before working as a freelance chef, event manager and food consultant.
As well as running Seven Cherries, Ross is currently studying for a MSc in Food Policy at City, University of London.