Sustainability is very much part of our overall goal. We continually strive to reduce food miles and our carbon footprint, from sourcing as much seasonal produce locally to finally fulfilling a long-held dream of using produce grown on-site for our restaurant. Flowers grown here will be used in arrangements on dining tables with any surplus available to purchase on-site.

Recycling is very much part of what we do here.

Produce is prepared on a weekly cycle with daily changing specials to maintain low to zero food waste. We also keep plastics in the kitchen to a minimum and recycle all glass, metal and paper. Recycled timber from our previous location now supports the new raised beds and re-used bark chippings are used on pathways and as mulch.

Our Roots & Seeds staff contract contains green rules regarding recycling, waste management, not overusing water and taking part in our cycle to work scheme.