Sustainability isn’t a side dish
It’s on the menu in everything we do. We serve hospitality with purpose, partnering with people who care as deeply as we do about quality, community and the future of our food systems. From day one we’ve backed independent talent, championed better farming, and built long-standing relationships that put positive impact at the heart of our hospitality.
Giving back is part of our DNA. Across our sites, we support local community projects and neighbourhood charities that make a difference where our teams and guests live and work. These are collaborations that go beyond the plate and nurture the communities we’re proud to call home.
Whether it’s supporting the Copenhagen Street food bank on a weekly basis or our people being granted a paid volunteering day we look after people. Our annual St. Patrick’s Day event has to date raised over £250,000 for local and industry charities, including Hospitality Action and the London Irish Centre. Hospitality isn’t just a service we offer, it’s a principle we live by.
We are embedded in London communities and recruit through partnerships with community organisations, including Southwark Works, Step Ahead, Well Grounded, and KX Recruit. We also work with local boroughs on initiatives such as Islington Council’s Kickstart and Camden Youth Pathways.
We work proudly with local and independent suppliers, choosing growers, makers and producers who share our commitment to biodiversity, animal welfare and thoughtful, seasonal sourcing. At least 50% of our core products are purchased from these local, independent producers. Keeping our ingredients close to home and our footprint low.
Our community matters just as much as our ingredients. We aim for at least 75% of the clients we work with to be locally rooted organisations, building partnerships that stay within our neighbourhoods and strengthen the places we serve. London is our community, a city of makers, markets and moments and each of our venues play an active role in the neighbourhoods around them.
At Green & Fortune, we take sustainability into our own hands. Literally. Our Corneyside Farm in Northumberland supplies much of the beef and lamb we use across our operations. All the animals are grass-fed and free to roam. Farmer Ian breeds Limousin X cows and Texel lambs and ensures that we only receive them when they are ready to come off the farm, not because the market says it’s time. The meat is then hung at Kings Place and butchered by our butchery team.
We also follow a root-to-shoot and nose-to-tail policy, making the most of every part of our ingredients—no waste, all taste. All other meat is RSPCA or Red Tractor accredited, and seafood is sourced from Celtic Fish & Game, a Cornish company that catches at maximum sustainable yield. These are just some of the ways we’re leading the way in sustainable hospitality.
They say you are only as good as the company you keep, which explains why we are so careful in selecting the suppliers we work with. Behind all of our services is a curated network of responsible suppliers who believe in the value of sustainability just as much as we do. From London Smoke & Cure, who champion renewable electricity and deliver via e-cargo bikes to Old Spike Coffee, an enterprise that creates employment opportunities for Londoners overcoming homelessness. Take a look at Angry Monk, dubbed the ‘Oddbox of hospitality,’ this Hackney-based company rescues imperfect fruit and vegetables from landfill, saving up to 3 kg of CO₂ per kilo.
