Sustainable Restaurants In Covent Garden
Covent Garden has an insatiable appetite for new restaurants. Moreover, we have a prestigious collection of restaurants that are dedicated to being sustainable.
The team at Petersham Nurseries are always looking for ways to reduce their footprint, protect the environment and give back to the communities they work alongside. This approach is integral to how they operate and in turn they hope to demonstrate to others that you can succeed as a business in a natural and environmentally correct way. This was particularly important when they moved into Covent Garden with the opening of the Delicatessen and the need to use disposable packaging. Most consumers are under the impression that paper coffee cups and packaging are the ‘green’ option, however this is often not the case as the majority of disposable packaging is not recyclable.
Petersham Nurseries partnered with London Bio Packaging to ensure that their packaging is both recyclable and compostable. Entirely plant based, their packing is made entirely from renewable resources, breaking down within 12 weeks and by six months will have completely biodegraded. Likewise, rather than using plastic, London Bio use ‘bio-plastic’ which is plant based whereas normal plastic is made from a non-renewable and finite resource – oil. The impact on the environment is always forefront of minds. Find out more about Petersham Nurseries’ ethical and sustainable approach to sourcing, to taking positive steps towards reducing waste and encouraging recycling here.
From the day Wahaca first opened in Covent Garden, they challenged themselves to minimise the environmental impact the business caused. Since opening, they learned how to build sustainability into every element of their restaurants.
Wahaca concentrate on three main areas where they feel they can best reduce environmental impact: sourcing locally and responsibly, building environmentally efficient restaurants, reducing carbon footprint by being carbon neutral and helping our teams work sustainably.
In March 2016, at the Food Made Good Awards, an annual celebration of everything that is good about the food-service industry and the people in it, hosted by the Sustainable Restaurant Association in partnership with the Independent on Sunday, Wahaca receive the award for Large Group of the Year. The awards champion a wide range of businesses, from fine dining establishments to farm cafés.
They were also voted by the Sustainable Restaurant Association: Sustainable Restaurant Group of the Year award in both 2012 and 2013.
Carluccio's is a fixture on high streets up and down the UK, and one of the country’s favourite Italian restaurants. Carluccio's mission was — and still is — to serve excellent quality, affordable Italian food in an informal setting. In the 2016 Food Made Good Awards, Carluccio’s took home the Society Award. The RSA said Carluccio’s excelled in this pillar of sustainability, providing generous support for a number of local, national and international charities, including Macmillan Cancer Care Oxford, The Clink Charity and Action Against Hunger as well as investing in a brand new chef training academy.
Farmstand is a healthy, fast casual dining spot, on a mission to help everyone eat well, every day. The restaurant promises to always make their own food, only sourced from UK-based sustainable suppliers, without a carbon footprint.
Using nothing artificial, 80% of the menu is vegan, 5% is fish and 15% meat (no pork). Also free from dairy and added sugar. Their packaging is compostable, boast 0% landfill waste and they have never sold single-use plastic water bottles and never will. If you’re in Covent Garden and thirsty, you can drink as much still or sparkling water as you like for free.
Critically acclaimed chef and restaurateur, Adam Handling, has shaken things up at his Covent Garden subterranean bar, Eve, with the appointment of renowned mixologist Sam Orrock as Bar Manager. Sam’s arrival has heralded a brand-new set of drinks menus at Eve and has also overseen the installation of a brand-new state-of-the-art drinks lab at Eve, giving Sam and the bar team the unique opportunity to distil, carbonate and clarify their own signature creations.
The drinks lab also allows the bar to function with as little-waste as possible, with Sam working closely with the chefs at Frog by Adam Handling (Adam’s fine-dining restaurant situated on the floor above Eve) to convert surplus or waste food into cocktail ingredients. This unique chef/bar collaboration is responsible for drinks such as the ‘Adam’s Apple’, a zero-waste cocktail that utilises apple offcuts, resulting in a delicious concoction of apple infused tequila, cherry bark, aperitif wine and apple oil distilled in the bar’s drinks lab.
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