Our plant based menu focuses not only championing great produce but ensures we align with our sustainable ethos. Our kitchen team are giving a home to second grade butternut squash, and using otherwise wasted broccoli stems to create an interesting new bar snack.
Minimal waste and minimal alcohol – that’s our inspirations for the launch of our non-alcoholic cocktail menu. We’ve re-purposed morning coffee grinds to create a syrup and use herb stalks from kitchen waste in our green juice. It’s this collaborative approach from our teams that helps us ensure we’re doing things the right way.
There’s plenty more of the good stuff going on this January, from extending our current partnerships to developing relationships with others to do our bit to help. Check out our blog to find out a little bit more about the good stuff.