OUR MISSION

To begin with, we ensure that all of our supplies have been raised, harvested, and produced locally. Most of our supplies come from Germany and Holland, but we sprinkle out menus with specialties from Italy, Switzerland, and France — but no further. (Yes, that does mean no avocados.)

Importantly, we’ll also use the seasons as our inspiration to create our dishes — so local strawberries in summer , kale in winter, and asparagus in spring. You get the idea. Once we have the ingredients, we’ll minimise waste, so we’ll use the whole cauliflower, including the outer leaves and the stalks. Any waste we do have will be recycled, and we’ll donate the rest to the homeless.

Of course, our sustainability mission extends to the way we deliver the end product, meaning that the reusable bowls and storage containers are made from hemp, and our takeaway products are made from residual sugar cane fibers by German company Green box. Our glassware comes from WERK, and our coffee cups are made from leftover coffee grinds, coming from Kaffeeform. 

This minimises our carbon footprint, and with these sustainable practices we’re protecting our farmland, enhancing our local food systems, and fundamentally keeping us and our environment healthy.