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 previously worked in financial services, while running a successful street food company. He then cut his teeth in the London popup, restaurant and catering scene, working with some of the capital’s finest companies.
Ross has over ten years experience in wedding and event catering, food consulting, bar management, street food and teaching.
Ross recently graduated with distinction from City, University of London with an MSc in Food Policy.