At The Cinnamon Club, sustainability is at the forefront of all our activities beginning with sourcing our ingredients to preparing them in the best possible way and finally ending with utilising the food waste effectively to complete the cycle. We use British meat and vegetables as far as possible and our seafood is always in consultation with MCS guidance. We change our menus frequently to make use of seasonal produce and also take pride in catering to wide variety of customers with various dietary requirements. We raise funds for a number of local and international charities every year and also encourage apprenticeship by training young people to get interested in hospitality industry. We also run a number of internal training programmes for staff from both kitchen and FOH.