We founded this company out of love. As a couple who deeply love and care for each other, we wanted to build something that stands for what we do.

We care about our teams. Over the years we’ve seen staff treated like robots, reduced to simply their job roles by their employers and managements, resented for having ambitions that don’t align with “company values”, and pushed to their breaking points.

Well our company values are to value people. This is why we treat our team well, look out for their needs, and do all we can to make their job (which is already difficult by default) as pleasant and comfortable as we can.

Our staff are human beings, with emotions, goals. fear, stresses, and quirks that we respect both on and off shift.

We have seen a lot of food waste and disgraceful overuse of single-use plastics over the years and, whilst we accept there will always be some degree of waste in hospitality work, we vowed from the first day we decided to start a company that we would do what we can to minimise all kinds of waste within our company.

From working with charities to ensure excess food and stock finds a good home, to taking a step beyond compostable dispo and researching further sustainable resources (such as compostable cling film!), to coordinating with waste organisations to make sure as much is reduced, reused, and recycled as we can humanly manage.

We also do not believe composting food waste is enough alone, especially when we have witnessed blatant, deliberate contamination of compost bins. This is why we strive to donate all safe-to-consume produce so it can be enjoyed and not wasted.

We will:

• Donate ALL safe to serve food that is leftover after every service to charities and organisations that can get it to those who need it

• Donate all unused produce that would otherwise go to waste to food banks in the area we are working.

• Put waste-tracking procedures in place to minimise waste of all kinds

• To recycle everything we possibly can, through collaboration with recycling initiatives.

• To ensure all waste cooking oil is passed on to be turned into biofuel

• To compost any leftover food that is no longer safe to serve.

We are still in the discussion stages with multiple charities and organisations to make sure we are doing as much as we can, and we cannot wait to share further updates with you about this!

As people who deeply value a number of charities, we wanted to make sure that our work is no different.

Logging the distribution of meat, fish, and vegan dishes is vital to production’s budgetary and sustainability records, so we decided to take those numbers a step further and ensure a charitable donation with every meal. It is with this in mind that for each main meal available every lunchtime, there will be an attached charity, and a portion of that meal’s spend-per-head will be donated to its associated cause.

A company isn’t just the labours of its owners, and we want to sing the praises of those who have supported us and what we believe in.

Please join us in sharing our most heartfelt thanks to the following:

Erin Vickers - Your gorgeous logo design has brought our company to life. You were a delight to work with and we are so grateful you took on our commission!

Ammir Shah - Your joy, support, and fierce friendship through thick and thin is how we have made it here today. Thank you, bestie!

Mae & Pai - For believing in us, helping us to no end, and reminding us when to go slow and when to go for it!

James Collins - For offering such incredible insight at crucial times and always having our backs.

Over time this list will continue to grow, along with our gratitude and love.