Sustainable sourcing
Sustainable Sourcing
We prefer to source locally in the UK wherever possible. However the nature of our food with Eastern Mediterranean influences means that we have to import products. As we are a small operation we don’t yet have the buying power to be able to source direct from farms etc all the time. We choose suppliers that have a similar ethos to our own when it comes to sustainability.
We try and use seasonal produce where practical and have developed a range of seasonal salad options.
We are now partnered with a local growing community at Forty Hall Farm in Enfield, north London.
Fresh Produce – Vegetables
Forty Hall Organic Farm, Enfield – We use this community led farm for seasonal produce to develop the seasonal salad options and vegetables used for pickling.
Chegworth, Kent – Supply juices and naturally grown seasonal veg
Grovers wholesale, Borough Market – Their sourcing prefers English produce, but they do go outside the country for some products which are not in season in the UK. This is reviewed on a day to day ordering basis.
Meat
When it comes to meat we believe in the ‘eat better quality meat less often’ approach. All our meat is of the highest quality from the UK
Kid Goat – All our kid goat comes from surplus billies from the dairy industry. We only buy direct from the farm – Gourmet Goatling, North Yorkshire and it is free range. We have specification in place regarding how the animals are reared, what they are fed on and how they are slaughtered. This ensures the highest welfare standards are in place. Goat meat production does not have the same regulation as other meat and therefore we are very specific about our requirements, which means the farms are not local. We use whole carcasses to ensure minimum wastage.
Veal – All our veal comes from surplus calves from the dairy industry. We only use Compassion in World Farming (CIWF) certified ‘rose’ veal direct from a farm (Westons, Bamton, Devon) This farm has the CIWF good calf commendation (higher than standard welfare standards) and its calves are free range. We also have to use a distributer (Buitlaar) as we only use one cut (veal calves are much bigger than kid goats). This company takes calves from smaller farms that don’t have the capacity to process the animals themselves.
Dairy
Cheese – Since the last 12 months we have worked with a local dairy Kupros based in North London to make Feta and Halloumi style cheeses for us. We have had success with the Feta, but issues with consistency with the Halloumi. Will continue to develop this product, but in the mean time we have to use imported Halloumi from a single farm in Cyprus. The Halloumi is matured and stored in brine, which means a reduction in packaging and also energy required to chill.
Eggs – free range sourced from wild beef company at borough market. We were awarded the Compassion in World Farming good egg award in 2017.
Dried goods
Pitas – Produced locally from E5 bakehouse, Hackney. Made by refugee women as part of ther Just Bread campaign.
Pulses – We only source dried pulses from UK growers Hodemedods
Imported goods
Sugar – Fairtrade
Other – Organic where feasible
Goods that must not be purchased
Palm oil
We try and use seasonal produce where practical and have developed a range of seasonal salad options.
We are now partnered with a local growing community at Forty Hall Farm in Enfield, north London.
Fresh Produce – Vegetables
Forty Hall Organic Farm, Enfield – We use this community led farm for seasonal produce to develop the seasonal salad options and vegetables used for pickling.
Chegworth, Kent – Supply juices and naturally grown seasonal veg
Grovers wholesale, Borough Market – Their sourcing prefers English produce, but they do go outside the country for some products which are not in season in the UK. This is reviewed on a day to day ordering basis.
Meat
When it comes to meat we believe in the ‘eat better quality meat less often’ approach. All our meat is of the highest quality from the UK
Kid Goat – All our kid goat comes from surplus billies from the dairy industry. We only buy direct from the farm – Gourmet Goatling, North Yorkshire and it is free range. We have specification in place regarding how the animals are reared, what they are fed on and how they are slaughtered. This ensures the highest welfare standards are in place. Goat meat production does not have the same regulation as other meat and therefore we are very specific about our requirements, which means the farms are not local. We use whole carcasses to ensure minimum wastage.
Veal – All our veal comes from surplus calves from the dairy industry. We only use Compassion in World Farming (CIWF) certified ‘rose’ veal direct from a farm (Westons, Bamton, Devon) This farm has the CIWF good calf commendation (higher than standard welfare standards) and its calves are free range. We also have to use a distributer (Buitlaar) as we only use one cut (veal calves are much bigger than kid goats). This company takes calves from smaller farms that don’t have the capacity to process the animals themselves.
Dairy
Cheese – Since the last 12 months we have worked with a local dairy Kupros based in North London to make Feta and Halloumi style cheeses for us. We have had success with the Feta, but issues with consistency with the Halloumi. Will continue to develop this product, but in the mean time we have to use imported Halloumi from a single farm in Cyprus. The Halloumi is matured and stored in brine, which means a reduction in packaging and also energy required to chill.
Eggs – free range sourced from wild beef company at borough market. We were awarded the Compassion in World Farming good egg award in 2017.
Dried goods
Pitas – Produced locally from E5 bakehouse, Hackney. Made by refugee women as part of ther Just Bread campaign.
Pulses – We only source dried pulses from UK growers Hodemedods
Imported goods
Sugar – Fairtrade
Other – Organic where feasible
Goods that must not be purchased
Palm oil
Sustainable Sourcing
We prefer to source locally in the UK wherever possible. However the nature of our food with Eastern Mediterranean influences means that we have to import products. As we are a small operation we don’t yet have the buying power to be able to source direct from farms etc all the time. We choose suppliers that have a similar ethos to our own when it comes to sustainability.
We try and use seasonal produce where practical and have developed a range of seasonal salad options.
We are now partnered with a local growing community at Forty Hall Farm in Enfield, north London.
Fresh Produce – Vegetables
Forty Hall Organic Farm, Enfield – We use this community led farm for seasonal produce to develop the seasonal salad options and vegetables used for pickling.
Chegworth, Kent – Supply juices and naturally grown seasonal veg
Grovers wholesale, Borough Market – Their sourcing prefers English produce, but they do go outside the country for some products which are not in season in the UK. This is reviewed on a day to day ordering basis.
Meat
When it comes to meat we believe in the ‘eat better quality meat less often’ approach. All our meat is of the highest quality from the UK
Kid Goat – All our kid goat comes from surplus billies from the dairy industry. We only buy direct from the farm – Gourmet Goatling, North Yorkshire and it is free range. We have specification in place regarding how the animals are reared, what they are fed on and how they are slaughtered. This ensures the highest welfare standards are in place. Goat meat production does not have the same regulation as other meat and therefore we are very specific about our requirements, which means the farms are not local. We use whole carcasses to ensure minimum wastage.
Veal – All our veal comes from surplus calves from the dairy industry. We only use Compassion in World Farming (CIWF) certified ‘rose’ veal direct from a farm (Westons, Bamton, Devon) This farm has the CIWF good calf commendation (higher than standard welfare standards) and its calves are free range. We also have to use a distributer (Buitlaar) as we only use one cut (veal calves are much bigger than kid goats). This company takes calves from smaller farms that don’t have the capacity to process the animals themselves.
Dairy
Cheese – Since the last 12 months we have worked with a local dairy Kupros based in North London to make Feta and Halloumi style cheeses for us. We have had success with the Feta, but issues with consistency with the Halloumi. Will continue to develop this product, but in the mean time we have to use imported Halloumi from a single farm in Cyprus. The Halloumi is matured and stored in brine, which means a reduction in packaging and also energy required to chill.
Eggs – free range sourced from wild beef company at borough market. We were awarded the Compassion in World Farming good egg award in 2017.
Dried goods
Pitas – Produced locally from E5 bakehouse, Hackney. Made by refugee women as part of ther Just Bread campaign.
Pulses – We only source dried pulses from UK growers Hodemedods
Imported goods
Sugar – Fairtrade
Other – Organic where feasible
Goods that must not be purchased
Palm oil
We try and use seasonal produce where practical and have developed a range of seasonal salad options.
We are now partnered with a local growing community at Forty Hall Farm in Enfield, north London.
Fresh Produce – Vegetables
Forty Hall Organic Farm, Enfield – We use this community led farm for seasonal produce to develop the seasonal salad options and vegetables used for pickling.
Chegworth, Kent – Supply juices and naturally grown seasonal veg
Grovers wholesale, Borough Market – Their sourcing prefers English produce, but they do go outside the country for some products which are not in season in the UK. This is reviewed on a day to day ordering basis.
Meat
When it comes to meat we believe in the ‘eat better quality meat less often’ approach. All our meat is of the highest quality from the UK
Kid Goat – All our kid goat comes from surplus billies from the dairy industry. We only buy direct from the farm – Gourmet Goatling, North Yorkshire and it is free range. We have specification in place regarding how the animals are reared, what they are fed on and how they are slaughtered. This ensures the highest welfare standards are in place. Goat meat production does not have the same regulation as other meat and therefore we are very specific about our requirements, which means the farms are not local. We use whole carcasses to ensure minimum wastage.
Veal – All our veal comes from surplus calves from the dairy industry. We only use Compassion in World Farming (CIWF) certified ‘rose’ veal direct from a farm (Westons, Bamton, Devon) This farm has the CIWF good calf commendation (higher than standard welfare standards) and its calves are free range. We also have to use a distributer (Buitlaar) as we only use one cut (veal calves are much bigger than kid goats). This company takes calves from smaller farms that don’t have the capacity to process the animals themselves.
Dairy
Cheese – Since the last 12 months we have worked with a local dairy Kupros based in North London to make Feta and Halloumi style cheeses for us. We have had success with the Feta, but issues with consistency with the Halloumi. Will continue to develop this product, but in the mean time we have to use imported Halloumi from a single farm in Cyprus. The Halloumi is matured and stored in brine, which means a reduction in packaging and also energy required to chill.
Eggs – free range sourced from wild beef company at borough market. We were awarded the Compassion in World Farming good egg award in 2017.
Dried goods
Pitas – Produced locally from E5 bakehouse, Hackney. Made by refugee women as part of ther Just Bread campaign.
Pulses – We only source dried pulses from UK growers Hodemedods
Imported goods
Sugar – Fairtrade
Other – Organic where feasible
Goods that must not be purchased
Palm oil