Description

sketch is a complex and unique site. Conceived by French Masterchef Pierre Gagnaire and restaurateur Mourad Mazouz, it has attracted
unprecedented media reaction for its myriad food, drink and entertainment styles since it opened in December 2002. Gagnaire’s eponymous Michelin three-starred Paris restaurant has a distinctive menu style which he has adapted for sketch. A Grade II listed building, sketch was formerly the headquarters of both RIBA and Christian Dior. It was also where Millicent Fawcett made her first public speech about women's equality and empowerment. The site consists of the Gallery, the Parlour, the Lecture Room & Library, the Glade and the East Bar.

sketch is aiming to reduce food waste reduction significantly over the coming months, as well as working on sourcing more products locally.
sketch is also working with a majority of suppliers who have environmental programmes and quality labels. As a company we heavily invest in treating staff fairly in terms of working hours, flexible working time, and wages.

Sketch
PHONE 020 7659 4500
MEMBER SINCE 2018

SOURCING

Celebrate Local and Seasonal

We change the menu with the seasons

We know the provenance of 100% of our ingredients

Serve More Veg and Better Meat

We offer at least one vegan dish a day

We don’t serve eggs from caged hens

Source Fish Responsibly

We never serve endangered species (IUCN Red List)

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

Support Global Farmers

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

We only use responsibly sourced palm oil

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

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

Support the Community

We are accessible to those with disabilities

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 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 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

We offer leftovers to go