Food grown well.
Cooked with intention.
Every time.

374KG

Single-use plastic diverted annually

90+

Volunteering hours given annually

8+

Supplier swaps to ethical producers

in 2026

OUR APPROACH

Progress over perfection.

Always moving

forward.

Every event, menu, and supplier relationship we have is shaped by a genuine commitment to doing better. That is not a marketing line. It is how our kitchen runs, how our team is trained, and how we make purchasing decisions.

We became members of Isla in 2025, a leading sustainability body for events and hospitality, completing workshops on measuring environmental impact and communicating sustainability with honesty. Our first Sustainability Summit set the accountability frameworks that will feed into our baseline 2025 Sustainability Report, a step towards our long-term goal of B-Corp certification.

We hold ourselves to standards we can measure. And when we fall short, we say so and work out why.

FOUR FOCUS AREAS

How we work

01 PEOPLE

Creating opportunity

Hospitality should create opportunity, not just employment. As a London Living Wage employer, we build a team culture grounded in fairness, development, and genuine care. Training, mentoring, wellness days, shared meals, and team socials are part of how we work, not a benefit we bolt on. Our Cycle to Work scheme and Isla membership extend that commitment outward.

• London Living Wage employer
• 90+ annual volunteering hours at Refettorio Felix and Ace of Clubs
• Cycle to Work and Isla membership for all team members

02 PLANET

Improving our actions

Our kitchens run with a low-waste philosophy that is less a policy and more a practice: surplus ingredients become ferments, pickles, stocks, and garnishes. We have phased out single-use plastics across our operations and our entire delivery fleet is electric, covering 44,000 green miles in 2025 to date. We also conduct regular food waste audits in partnership with ReLondon and the Sustainable Restaurant Association, using the data to improve and innovate.

• 100% electric delivery fleet, zero food to landfill
• 312 rolls of cling film eliminated annually, saving 374kg of plastic
• Rewilding membership with Mossy Earth across 39 conservation projects

03 PROVENANCE

Sourcing with integrity

We source British wherever possible, and treat it as a starting point rather than a selling point. Our quarterly Supplier Swap Scheme, led by Head Chef Spencer Ralph, reviews every product category and replaces what we can with lower-carbon, ethically sourced alternatives. Eight key swaps have been completed in 2025. Our own produce plays a role here too: honey from beehives at Murray's family home in Hampshire, and seasonal vegetables, herbs, and edible flowers from our Brentford allotment.



• Quarterly Supplier Swap Scheme across all product categories
• 30% veg-centric menus target by end of 2025
• Pink House Hampshire Honey and Brentford allotment produce

04 SOCIAL IMPACT

Food as a force for good

Our charitable programme, A Plate for Change, channels resources and expertise into supporting schools, food banks, and community organisations. For every 10 plates we sell, we donate one meal, funding a series of community meals at the end of each year. The Pillars, our industry collaboration platform, creates space for honest conversations within hospitality, designed to foster knowledge-sharing and drive meaningful progress across a sector that is better when it works together.

• 1 meal donated for every 10 plates sold
• A Plate for Change: community meals for those who need them most
• Pillars: curated networking for the hospitality industry

Ingredients with integrity

Menus built on relationships we trust

We prioritise seasonal and British-sourced ingredients wherever possible, turning to European alternatives only when necessary. Our sourcing approach favours fair trade, regenerative, and organic producers, and we ensure all meat and fish used are sustainably sourced or Red Tractor certified. Every supplier goes through a detailed onboarding process with clear standards around conduct and sustainability.

In 2025, our Supplier Swap Scheme has introduced a series of producers who share how we think about food.

LOOKING AHEAD

Committed to

doing better

Sustainability is not a finished project. It is an ongoing commitment to question how we operate, measure our progress and keep raising the standard. The next phase is about turning ambition into accountability, with clearer targets, transparent reporting and practical action across our kitchens, supply chain and wider community.

Our baseline 2026 Sustainability Report will be published later this year, setting the benchmarks that will guide every decision we make from here. This is not a document we produce for appearances. It is the framework that holds us accountable to our own standards.

Our long-term goal is B-Corp certification. That means embedding accountability at every level of the business, not just in the kitchen or in procurement, but in how we grow, who we work with, and what we measure.

• Publish our baseline 2025 Sustainability Report
• Achieve B-Corp certification
• Expand the Supplier Swap Scheme across every product category
• Reach 30% veg-centric menus across all events by end of 2025
• Increase allotment production and introduce additional beehives
• Grow A Plate for Change through Plot to Plate community programming

The allotment

Read our latest blog post, where Alix shares the story of her Brentford allotment, from harvesting seasonal produce to restoring and cultivating the land.

Work with people who care how it's made.

Get in touch to talk about your next event, or to find out more about how we source, cook, and operate.