Environment, Sourcing & Society
The environment and sustainable practices are at the heart of everything we do and use locally sourced, fresh produce alongside small batch, family Spanish suppliers. We are continually looking at our CSR practices to improve what we do and reduce our environmental impact. Brindisa are proud members of the Sustainable Restaurant Association.
Wine: over 80% of our wine is natural, organic or vegan.
Chef jackets: all of our chefs jackets are made using rescued plastic bottles. Each jacket is made using 25 2 litre bottles
Meat: all of our meat is free-range and organic, and all of our pork is from free-range acorn fed Iberian pigs.
Water: we now have water filters in 3 of our restaurants to reduce glass waste. For the other 2 restaurants we provide Belu Water, the UK’s most ethical water brand. Belu is 100% carbon neutral and donates all its profits to Water Aid, the clean water charity.
Specials: we use produce that might otherwise go to waste in our daily special dishes.
Suppliers:
Primeur: locally sourced, seasonal vegetable and fruit supplier based in New Covent Garden Market.
Borough Market: all of our meat and fish that we use at Brindisa Kitchen Bar comes straight from Borough Market on a daily basis so no travel is needed and to keep waste to an absolute minimum.
Sally Clarke’s bakery: Sally Clarke’s Kensington bakery, using traditional methods and no additives.
Cacklebean eggs: Cackleberry Farm is nestled at the foot of a hill just outside Stow-on-the-Wold. Run by Paddy and Steph Bourns, their rare breed flocks are entirely free range and live in traditional chicken houses.
Our sister company supplies all of our specialist Spanish produce such as beans, legumes, cured meats and cheeses. Our founder Monika started Brindisa on a shoestring. Now, over 30 years later, Brindisa supplies high end restaurants across the UK, supporting small batch and family producers all over Spain. For more details see our story.
