Tendril

A strong focus is placed on reducing environmental impact through thoughtful and innovative practices. Every possible part of the produce is used. For example, leftover cauliflower stalks are transformed into kimchi, surplus trimmings are utilised for long ferments, pickling juice finds its way into cocktails and beetroot tops are included in salads. With a commitment to preparing everything in-house, the aim is to get as close to zero waste as possible. Ingredients are also locally and organically sourced where feasible, minimising food miles and supporting sustainable farming practices. Partnerships with businesses that embrace a circular economy further reinforce these efforts.