IN A GOOD SPACE
Doing the right thing…
HOW OUR CHEFS WORK
On every weekly menu in every location, you’ll see examples of our chef’s original dishes. They create dishes that mean a lot to them, and will have been inspired by their own personal stories or experiences.
We only ever import ingredients that help us to deliver taste authenticity in our dishes or that we can’t or don’t grow in Ireland.
We always use fresh, seasonal and local before we go national for fresh produce.
Our chefs learn about the importance and principles behind nutritionally balanced menus by working with qualified dietitians.
This gives them the tools to create truly nutritious meals and the ability to answer the growing need for special dietary requirements. So they create wholly inclusive menus for every customer in every location.
We will highlight a dish with a 50-mile Menu stamp on our menus every single day, emphasising our commitment to supporting communities and our collaboration with local producers.
This means that the fresh produce in this dish has been sourced within 50 miles of your location.
Only fish from the Marine Conservation Society’s ‘Good Fish Guide’ features on our menus.
We define local as produce that’s grown, reared or produced within 50 miles of each kitchen.
We always do the right thing for the environment and provide appropriate options for everyone we serve.
That’s why you’ll see a growing number of meat-free options on our menus. That’s not just for vegetarians, but for the growing number of people who choose to eat less meat as a lifestyle choice.
All our packaging is compostable and, at every one of our locations, we always make our coffee grinds available for customers who want to use them for home composting.
But we know there’s lots more to be done in areas of food and packaging waste. That’s why we’re always trialling new ideas across our locations with a view to turning them into firm principles.