Description

Founded in June 2014 by James, Dom and Tom, the reason that Maray exists at all is because the three co-founders wanted to open somewhere they would want to go themselves, and there was a lack of such places in Liverpool at the time.

From the beginning the three co-founders all had a shared ethos about treating staff correctly, using quality, local produce, and ensuring our impact on the environment is kept to a minimum. We do this through continuous training and development of our people (through internal training and external training such as the WSET II courses for all full-time front of house), having procurement agreements in place with suppliers to favour local growers, and through initiates such as £1 on the bill for Action Against Hunger.

We have worked with Action Against hunger on their 'Love Food Give Food' campaign each September and October since 2015, and for the rest of the year we work with a rotating roster of local charities, adding money onto each bill that goes straight to the charity.

In December 2016 we also installed filtered water taps at both of our restaurants and stopped selling packaged water completely.

In May 2017 we stopped using single-use, plastic straws, and replaced them with biodegradable straws.

In September 2018 we joined the 'Too Good To Go' app which is dedicated to reducing food waste. We are very keen this year to get to the point where all of the fish on our menu is MSC certified 1-3. This process hasn't been as simple or quick as we would have liked due to either cost issues, or quality issues, or both! However it remains a commitment of 2018 to get to this point. We also want to push on with our membership of the 'Too Good To Go' app and get to 100 meals saved before the end of the year.

MEMBER SINCE 2018
RATING

SOURCING

Celebrate Local and Seasonal

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 at least one vegan dish a day

At least half our menu is vegetarian

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

SOCIETY

Treat Staff Fairly

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

We pass on all customer tips and service equally to all staff

Support the Community

We are accessible to those with disabilities

We are a socially inclusive recruiter

We collect money for charity with our diners

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

ENVIRONMENT

We Value Natural Resources

We buy 100% green energy

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 donate surplus food

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