From the ingredients sourced to its waste reduction scheme, the company is committed to creating a sustainable business across its entire portfolio of restaurants, bars and events venues, with managing director Matthew Thomas commenting: “Creating a sustainable business is one of today’s greatest challenges, but it is essential to doing business the right way in today’s market. It is something we are all responsible for and we hope the implementation of our pledges will not only show our dedication, but encourage others in the sector to do the same”.
As such, new guidelines include:
- All fresh meat and poultry is British and Red Tractor certified, including British-reared and cured bacon
- All milk is British and from Red Tractor farms
- All eggs are British free range and RSPCA Freedom Food certified
- All flour is milled in the UK
- All cooking is done using British Red Tractor certified rapeseed oil
- All tuna is pole and line caught
- All tea is Fairtrade or Direct Impact sourced
- All coffee beans are bespoke Direct Impact, from family run farms in Peru and Colombia
- Commitment to championing English Sparkling Wine across Searcys’ bars, restaurants and events
- All venues have food waste reduction schemes are in place, with cafe project to reduce waste to landfill
Group chef director, Darren Deadman, added: “By buying our signature smoked salmon directly from the family-run and Royal Warrant holding John Ross Jr., and ethically sourcing teas and coffee, we (Searcy’s) believe we are demonstrating that we care about where our customers’ food comes from and the impact it has on the environment, as much as they do”.
The company also said it is “confident” that it can reduce food waste by 20% by “early” 2019, and together with its parent company WSH, Searcys will procure 100% of its directly purchased electricity from renewable sources by 2020.
While plastic straws have been completely eliminated from its estate as of last month (March), other sustainable pledges include an “assurance” to reduce its use of plastic - switching to metal cutlery, china crockery and glassware for food consumed in all of the company’s cafes.
Thomas concluded: “Our aim is to recruit and retain the best industry professionals by providing competitive pay, as well as an excellent and safe working environment.
“Our award-winning chef and barista academies, and a newly launched Searcys Champagne School, help develop and celebrate our talent, putting best service at the very heart of our business.”