Sustainability is served

Vinny Tzortzis, head chef at the Celtic Manor Resortgives his advice on how to ensure sustainability is at the forefront when it comes to dining.
Vinny Tzortzis, Head Chef, The Celtic Manor Resort
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Vinny Tzortzis, head chef at the Celtic Manor Resort, part of The Celtic Collection of experience-focused UK business and leisure destination hotels based in South Wales, gives his advice on how to ensure sustainability is at the forefront when it comes to dining.

Pick like-minded suppliers

It can be easy to fall into the trap of opting for cheaper products, especially when food prices are at an all-time high, but if you’re aiming to be a sustainable venue it’s important to ensure that this is reflected across all aspects of your business, including who you purchase from.

Suppliers should have their sustainability credentials available on their website and be able to discuss how they source or create their products, but if you’re unsure don’t be afraid to ask for further information.   

Eat local produce

In recent years, many businesses have transitioned to locally sourced, in-season produce which can help reduce carbon emissions and support local businesses.

Across The Celtic Collection, we work with local suppliers wherever possible to reduce the food miles of the dishes we produce. We’re incredibly lucky to have a rich natural larder right on our doorstep including Welsh lamb and beef, which rank alongside some of the world’s finest meats. We work closely with a local family butchers who have their own farm here in the Usk Valley and match our own pasture to plate philosophies. 

Convert to plant-based

We’ve seen a significant increase in the number of plant-based dishes ordered by diners across our restaurants in the past few years.

Alongside some of the health benefits that opting for plant-based dishes bring, it also helps to reduce your impact on the environment, with meat-free alternatives contributing less than a fifth of the environmental impact of meat products.

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