Every dish on our menu is 100% plant-based. No exceptions, no hidden dairy, no fish sauce in the curry. The single biggest thing a kitchen can do for the environment is to not use animal products — so that’s where we start.

We buy from a small handful of UK suppliers — British vegetables and grains where possible, with menus that follow what’s actually in season. Some things — coffee, spices, cacao — come from further away. We don’t pretend otherwise.

Food scraps go to compost via our council collection. Used cooking oil goes to a UK biofuel collector. Delivery packaging is paper, cardboard, or plant-based bioplastic where we can find it — we’re working on 100%, but we’re not there yet.

Plenty of things we haven’t solved.

• Energy: we’re on a standard commercial tariff, not a green one yet.
• Delivery: we drive a petrol van.
• Carbon footprint: we don’t measure it.

We’ll add to this list as we figure out more.

Got questions about anything above? Email us — we’d rather have an honest conversation than write a glossy report.