about us


responsible catering


We encourage staff and guests to take away any leftover food. The remainder is donated to a local food charity. Unused fresh vegetables are used by selected local social enterprises, and we pickle and preserve the rest. Anything really inedible is composted for our herb and vegetable garden. Cooking water is filtered and stored in a water butt for our garden. Vegetable oil is collected and recycled into biofuel. We never, ever, use plastic packaging, skewers, straws or pots.


Our produce comes mainly from farms in Suffolk, Dorset, Devon and Kent. All of our meat is pasture-raised, free range, ethically and sustainably reared, and in almost all cases can be traced to the farm (and quite often the field). Our fish comes from MSC-certified fishmongers and artisan smokehouses. Our micro herb provider is based six miles from our base, and for smaller events we grow our own flowers, herbs and vegetables. We choose suppliers who are actively reducing the proliferation of packaging along the supply chain.


As a result of our seasonality guidelines, our menus will naturally adapt and evolve. We will always be honest about this. It means that, for example, you could well encounter a Tamil dosa with spiced celeriac, or Thai som tam salad made with raw British-grown swede instead of imported green papaya (it tastes the same, but don’t tell anyone.)


We pay London Living Wage plus 10% to all staff. No exceptions. We believe this policy improves the livelihood of our employees and places pressure on our peers to pay a respectful wage. We believe you will see the results in our final product. It’s a win for everybody.


We donate 5% of our profits to selected food charities across London and the UK. This will ratchet to 10% year-on-year over the next five years. It’s our way of giving back a little bit of the fruits (and vegetables) of our labour.


restricted products


We have put a lot of careful consideration into the impact of our food sourcing, production and delivery. Here’s a list of products that we feel could be used more sparingly, and some that we are big fans of. It’s a delicate balancing act, but we feel this is a great starting point.


  • ALMONDS AND CASHEWS have a particularly high water/carbon footprint. We use these nuts sparingly, and will often source suitable alternatives, such a hazelnuts or walnuts, which grown closer to home. Nuts and seeds are naturally used in comparatively small quantities, and we try to pack in as much flavour and colour when they are on the menu.
  • AVOCADO cultivation requires massive amounts of water, which is increasingly being illegally diverted from rivers in northern Chile and Peru. The harvested fruit is heavy and therefore transportation is a huge – and growing – burden on the environment. we source avocados from Europe during January, February and March, when they are in season.
  • ASPARAGUS is included in our menus during the months of April, May and June and only comes from British farms.
  • BEEF is used sparingly due to its high water footprint and we only source from sustainable, pasture-raised farms in the UK.
  • Chicken is usually used in its entirety. You’ll see dishes that feature spatchcock-style preparation or a combination of roasted breast, confit leg and jus. The carcass is always used to produce a stock, which will either be served at your event or frozen for later use. We make chicken salt on a regular basis. Even the bones go in our hot composter, so absolutely nothing goes into landfill.
  • DRIED, PICKLED, SALTED AND TINNED products are used quite extensively in our menus. These methods of food preservation have been used by cooks for thousands of years as a way of circumventing seasonal restrictions.
  • GOAT is a particularly sustainable meat with a low-to-moderate water footprint, and has a similar flavour to lamb. We like goat a lot, and you will see it on many of our menus.
  • GREEN BEANS feature on our menus only during the summer months and come from British farms.
  • TROPICAL FRUITS have no real suitable alternatives, given their climatic dependance, so we carefully curate our menus to use them in moderation, making sure they pack a punch.