Sustainability is at the heart of all we do. Our teams continue to challenge our working practices and review our processes to ensure we are doing as much as we can to reduce our impact on the environment.
Committed since 2019 to remove all single-use plastics across our outlets, with all packaging and disposable items reviewed and revised to be made from sustainable, recyclable materials.
All outlets offer filtered house water served in reusable glass bottles to reduce single-use plastic waste.
All used kitchen oils are collected and recycled in the UAE and turned into bio fuels.
We work to ensure ingredients are sustainably sourced and that our supply chain partners share our commitment.
Sourcing from local farms and growers wherever possible to reduce transportation and carbon emissions.
Kitchen and bar teams segregate waste into food, glass, metals and paper, weighed and recorded to find solutions to reduce and repurpose.
Initiated by the team in the summer of 2022, the Reform vegetable and herb garden is an ongoing project. All vegetable peelings, chopped ends and spoiled leaves are composted and turned into soil, which in turn is used to grow fresh herbs, vegetables and salad leaves. We are currently growing mustard leaves, rocca, basil, thyme, mint, parsley, coriander, peppers, eggplant, tomatoes, cucumbers, chillies and melons, used across our à la carte menu and daily specials.
Our chefs and mixologists are adding dishes to our menus with components made from items we would have traditionally thrown away. These menu items are marked, and our teams can explain the process to you. We use skins and rinds to make seasonings and syrups, alongside the traditional method of making stocks from bones.
