Description

Our emphasis is on delicious, flavoursome food using excellent ingredients. All of our meat, poultry, eggs, root vegetables, fruit and wines are always organic, as well as a host of other ingredients. All our classes and courses teach you about seasonality and excellent home-cooking. how you can be more sustainable in the home. Sustainability has always been part of Cookery School’s ethos and is incorporated into our every day in the following ways: - Plastics have been banned on the whole from our kitchen for years. We make sure that our suppliers deliver our produce in containers that we use again and again so to eliminate one-use plastics. - We also always buy our oil in big tins as opposed to plastic bottles so that they can be reused and to prevent the dioxins in the plastics from reactive with the liquid. - We store all our food in glass containers and never use cling film! - Over 75% of our ingredients is sourced locally. - More than 75% of our fresh produce is organic. - Every year we work with local and national charities to raise awareness of sustainability and healthy eating. - We use renewable energy in our kitchens. - We now recycle all of our food waste. - 99% of our supplies arrive in glass or tins, in line with our ‘no plastics’ policy and there’s no cling film in our kitchens. This year, we will do more to cut back on food waste making sure that people who come to our classes are more aware of it. Communicating it. To find alternatives for plastic freezer bags.

Cookery School at Little Portland Street
PHONE 0207 631 4590
MEMBER SINCE 2011
RATING

SOURCING

Celebrate Local and Seasonal

We use 100% British meat

We change the menu with the seasons

We source food from at least one local farmer, fisherman, or producer

We promote local, seasonal produce on the menu

We know the provenance of 100% of our ingredients

Serve More Veg and Better Meat

We offer meat in reduced portion sizes (if over 85g)

We don’t serve eggs from caged hens

Source Fish Responsibly

We never serve endangered species (IUCN Red List)

We only serve MCS green rated fish

We serve a diversity of species (beyond Tuna, Cod, Haddock, Salmon & Prawns)

We change fish options on the menu to avoid spawning season

We tell diners about fish sustainability on the menu

Support Global Farmers

We work with coffee, tea, chocolate and/or sugar suppliers who have transparent direct trade agreements

We only buy certified fairly traded tea, coffee, sugar, and/or chocolate

We only buy responsibly sourced soy

We only use responsibly sourced palm oil

We buy produce in a way that ensures workers rights, labour and environmental stewardship in our supply chain

SOCIETY

Treat Staff Fairly

We provide all staff with at least one free meal per shift

We ensure equal pay for equal roles

We have a known grievance policy and system for feedback and complaints that is accessible to all staff

We don’t have staff working unpaid overtime

Support the Community

We donate staff time or space on site or money to those who need it

We are a socially inclusive recruiter

We collect money for charity with our diners

We measure and report our social impact

Feed People Well

We serve at least two portions of vegetables with all children's meals

We do not serve endless refills on sugary drinks

We cater to different dietary needs

No main courses on our menu are more than 50% of your recommended daily intake of calories, fat, sugar or salt

ENVIRONMENT

We Value Natural Resources

We buy 100% green energy

We only use LED lights

We train staff on reducing energy and water

We don’t cook on gas

WWe monitor and reduce our energy and water consumption

We Reduce Reuse Recycle

We don't use plastic straws, cutlery, stirrers or sachets

We recycle glass, plastic and paper/card

We only use plastic items that are 100% reusable or compostable

We buy from suppliers who minimise single use plastic packaging

We send no waste to landfill

We Waste No Food

We measure food waste and set reduction targets

We use preservation methods like fermentation and pickling to reduce food waste

We donate surplus food

We separate food waste, and ensure it is disposed of as AD or composting