Wahaca offers fresh & vibrant market style dining inspired by the food stalls of Mexico's bustling towns and cities. Founded by Mark Selby and Thomasina Miers, Wahaca brings the spirit and diversity of Mexican street food to London with a seasonally evolving menu of Mexican classics and unusual dishes bursting with colour and flavour. Executive chef, Thomasina ensures her knowledge and love of Mexican cooking is reflected in all of Wahaca's food. With restaurants across London and the UK, Wahaca hopes to introduce customers to vibrant, tasty, seasonal and reasonably priced Mexican food.
Three pillars of the SRA are:
In 2018 we have been concentrating on the third ‘food made good’ pillar, the Environment.
We are working with the charity Feedback on the next prong of the Pig Idea campaign which is aiming to reverse the ban on feeding food waste to pigs. It is estimated that the UK wastes over 12 Million tonnes of food a year. By reversing the ban, potentially 2.5 million tonnes, could be diverted to pig feed, rather than relying on imported soy.
We are going to see DEFRA about this and are focussing on spear-heading it following on from our campaign in 2003. Since then Feedback has used the time to gather evidence from a range of industry experts, proving that feeding safely treated food surplus to pigs is safe.
Earlier in the year we moved to a biodegradable product and reduced our straw usages by removing it from 95% of drinks, we have an estimated 85% reduction in usage.
We are also planning a review in conjunction with our H&S consultants on chemical and disposal usage, to review and reduce usage in this often overlooked area.
We are also proud to continue our relationship with BPR, we are proud to be operating 27 zero to landfill sites, with continual staff training and support to ensure we continue to segregate waste streams and achieving our recycling goals.
By continually monitoring our carbon emissions we have developed a real picture of our environmental impact. We aim to reduce our energy usage and waste generation firstly and purchase renewable electricity for the unavoidable energy usage; for this we offset via purchasing efficient Mexican cookstoves thereby not only reducing carbon emissions but improving the life of some of the poorest people in Central America.
The twice cooked beans on the Wahaca menus are a secret weapon, delicious, buttery and incredibly nutritious. We top ours with a drizzle of sobresada, a Mexican style chorizo made in Wales by Trealy Farm, a wonderful producer Tommi found a few years ago at the Abergavenny Food Festival. The smoky, delicious sobresada seasons the beans beautifully, but you only need a little of it, making it a lovely, low-energy sustainable choice.View this Recipe