Sustainability
The concept of “Civilised Dining” lies at the heart of everything we do—rooted in a deep respect for nature, sustainability, and the belief that food is health. We are passionate about the provenance, quality, and ethics behind every ingredient we use, ensuring they are sourced with care, integrity, and a genuine connection to the land.
A proud reflection of this philosophy is our very own kitchen garden, now in its fourth year of cultivation. Grown just steps from our kitchen, it supplies us with an abundance of vibrant, seasonal produce throughout the year. This not only allows us to craft dishes with unmatched freshness and flavour, but also reinforces our commitment to sustainable practices and low-impact sourcing.
We believe that food is at its best when it is grown responsibly, raised ethically, and sourced locally whenever possible. This mindful approach nurtures not only the well-being of our guests, but also contributes positively to the health of our environment and community.
At the heart of the Heritage Social Group is a simple yet powerful philosophy: sustainability is not a trend—it’s a responsibility. Chef Patron Adebola Adeshina leads with a vision that places ethical sourcing, local partnerships, and seasonal British produce at the centre of everything we create.
“Our menus are a reflection of our values,” says Ade. “We work closely with trusted local farmers and producers to ensure that every ingredient we use not only tastes exceptional but also supports the land and communities it comes from.”
This ethos is woven through every plate served across our group—celebrating modern British cuisine while honouring tradition, sustainability, and the future of food.
At The Chubby Castor, sustainability is not a static goal but a continuous journey. We are constantly evolving our practices—exploring innovative ways to reduce environmental impact, support our local community, and streamline the efficiency of our supply chain.
This commitment begins quite literally at our doorstep. Much of the produce served in our dishes is grown just metres from the kitchen, in our on-site vegetable garden. Now thriving in its fourth year, the garden is lovingly maintained by our in-house gardener, who ensures that fresh, seasonal ingredients are harvested year-round.
The result? Zero food miles, maximum flavour, and a deeper connection to the land—a reflection of our belief that true sustainability starts with knowing and nurturing the source.