No, we’re not talking about the colour of our food (some of it might be though), but this is about our environmental responsibilities.
Our kitchen strives to adhere to ‘green’ policies in that we
- redistribute leftover food from preparation in the kitchen (we don’t just chuck it away)
- vegetable matter is added to composting (so the worms also get something)
- what can be recycled is sorted, cleaned and taken to recycling depots
- we won’t use food that is rare/endangered (to find that is, not as in raw)
We respect the world around us and strive to take care of it as much as we like to take care of our customers’ culinary tastes.