Here are a few things we do to be as close to zero waste as possible:
- We follow a 'nose to tail' concept when it comes to meat, ensuring none of the animal is wasted. Making leftover cuts into burger patties, for example.
- Encouraging chefs to use up any ingredients that they have in adbundance, either by pickling it, curing it, or using it in staff meals.
- We get a by-catch special from our fish suppliers, meaning we buy and serve what may otherwise have been thrown back into the sea.
- We don't discriminate! We love odd and wonky veg.
So come and enjoy some delicious Local and Wild food at the best restaurant in Chelsea, all the while knowing nothing gets wasted.