Sustainable Catering
Provenance, Seasonality & Responsible Sourcing
Seasonal menus shaped by trusted British suppliers and carefully sourced ingredients.
Our Approach To Sustainable Catering
Our approach to sustainability informs how we source ingredients, create menus and deliver events.
Across Hampshire, London and the South of England, we prioritise seasonal produce, work to minimise waste and make responsible choices throughout our catering and event planning. Around 70% of our ingredients are sourced within 50 miles of our Hampshire base, and we support community initiatives such as The Extra Place Project.
Our Sustainability Principles
Responsible Sourcing
We work with trusted British suppliers, prioritising seasonal produce and responsibly sourced meat and fish wherever possible. Explore Our Ingredients →
Minimising Waste
Careful menu planning and ordering help us reduce food waste. Where possible, surplus ingredients are repurposed in stocks, sauces, garnishes and preserves. Used cooking oil is collected and converted into biofuel, and we work with partners to manage unavoidable waste responsibly.
Reducing Single-Use Materials
We prioritise reusable crockery, glassware and tableware, alongside recyclable or compostable packaging where suitable.
Sustainable Venues
We work with venues across Hampshire, London and the South of England that take steps to reduce waste, manage energy use and support biodiversity.
Greener Events & Operations
We look for ways to reduce paper use through digital systems, limit single-use materials and encourage shared transport where possible. We continue to review our working practices and identify opportunities to improve.
The Extra Place Project
We are proud to support The Extra Place Project, our initiative supporting Felix.
For every event, clients can choose to sponsor additional meals for people facing food insecurity — linking each event to a wider community impact.