For us, sustainability starts long before food reaches the kitchen. It starts with procurement.
The ingredients we choose, the people we buy from and the way those ingredients are produced all have an impact. That is why we look beyond simply buying food at the best price. We consider where it comes from, who produces it, how it is produced and whether it is in season.
We believe great food should be good for people, good for producers and better for the environment. That means working with local suppliers, small-scale farmers and independent producers wherever possible, while moving away from unnecessary supply chains and choosing ingredients with a clear sense of provenance. And we believe this matters because you cannot make a genuinely sustainable meal from unsustainable ingredients.
Responsible Sourcing
We work closely with our suppliers to source high-quality ingredients with a focus on locality, seasonality and provenance. Where possible, we choose Irish produce and work directly with local and small-scale producers who share our approach to responsible food production.
Our chefs build menus around what is naturally available, rather than forcing ingredients to fit a menu regardless of the season. This allows us to make the most of produce when it is at its best, while supporting the producers and communities around us.
Reducing Food Waste
Good sustainability starts with good planning. Our chefs use seasonal menu planning, portion control, careful purchasing and smart kitchen practices to reduce food waste from the outset.
We look at what is being bought, what is being prepared and what is actually being eaten. By understanding our kitchens and our customers, we can make better decisions about how much food we need and how we use every ingredient.
Our goal is to keep food in the food chain for as long as possible and continue moving towards our Zero Waste Kitchen ambition.
Sustainable Operations
Sustainability does not stop at procurement. The way we operate our kitchens also matters. We continually look at how we can reduce energy and water use, minimise waste and make more responsible choices across our day-to-day operations.
From cooking methods and kitchen practices to waste management and resource use, we look for practical changes that can make a measurable difference. Small changes across every kitchen can add up to significant impact.
Supporting Local Communities
Food connects us to the communities in which we operate. By working with Irish farmers, growers, producers and independent suppliers, we help keep more of the value of food within local communities.
We want our supply chain to reflect the places we serve, creating stronger relationships between our kitchens, our suppliers and the people who produce the food we put on the plate.
Our Impact
We believe sustainability should be measured, not simply talked about. We continue to assess our environmental impact, track progress and identify where we can do better. This includes looking at areas such as food waste, sourcing, seasonality, local procurement and kitchen operations.
