OXO Tower Restaurant, Bar and Brasserie is constantly working to ensure that all areas of its business are as sustainable as possible, and the Restaurant currently holds Two Star Sustainability Champion status from the Sustainable Restaurant Association. OXO prides itself on using seasonal British fruit and vegetables, grown locally to London, as well as ethically and locally sourced eggs, beef and lamb and seasonal British fish.
The business takes recycling and waste seriously. Examples of the OXO’s initiatives include offering doggy boxes to customers to take food home; water efficiency staff training and sensors on taps; recycling as much waste as possible; and using Forest Stewardship Council certified paper or recycled materials.
OXO is a proud supporter of the local community and has participated in many initiatives such as StreetSmart and Earth Hour.
OXO is always making improvements and works closely with the Sustainable Restaurant Association to explore how new initiatives can be introduced.
Value Natural Resources – We are working to reduce our use of plastic, and we are also helping to reduce pollution of the environment by participating in beach cleans and inspiring others to do the same, sourcing a higher proportion of ‘clean’ energy and increasing the amount of ‘waste’ recycled in all areas of the business.
Feed People Well – We will be training our team on what it means to feed people well. We are working to reduce the proportion of red meat on our menus either by portion size or frequency and add more plant-led dishes (only 80g of meat). We are also working to have a range of plant-based options for customers, including plant-based milks in our drinks. We continue to serve guests well with specific dietary requirements and ensure that children who visit are offered vegetables with every meal.
Sourcing Fish and Seafood Responsibly – We review our menus regularly so we can avoid or remove endangered species from them, and we create dishes that promote lesser known species. We are working to ensure we can trace the fish and seafood we serve.
Serve More Veg and Better Meat – We are working to incorporate more underused cuts of meat and increase the amount of organic ingredients we use when feasible. We are also developing a range of vegan wines to offer and actively promote our vegan dishes.
This was probably one of our biggest selling dishes this winter thanks to the lovely succulent flavours of our Dingley Dell pork belly paired with the comforting taste of the lentils which accompany this dish.View this Recipe