Within The Coastal Kitchen Family, sustainability is part of who we are. It influences how we source our ingredients, care for our teams, support our communities, and plan for the future. We believe hospitality has the power to create a positive impact beyond the table.
Wherever possible, we work with local growers, independent producers, and family-run businesses who share our values. By understanding where our ingredients come from and how they are produced, we can make better choices for people and the environment. We champion seasonal produce, heritage and biodiverse varieties, and ingredients with genuine character, recognising that flavour, nutrition and sustainability often go hand in hand.
Responsible sourcing extends beyond the land. We carefully consider the sustainability of the fish and seafood we serve, adapting menus to reflect seasonality and availability while helping to protect vulnerable fish stocks. We also support the use of species such as oysters, mussels, and clams, which can play an important role in supporting healthier marine environments.
Alongside our sourcing decisions, we continue to reduce our environmental impact through energy efficiency improvements, renewable and carbon-offset energy tariffs, waste reduction initiatives, and regular reviews of how our restaurants operate. We also work closely with suppliers to better understand their own sustainability practices and encourage transparency throughout the supply chain.
Sustainability is about people as much as the environment. We actively support local businesses, charities, colleges, apprenticeships, and training opportunities because strong communities create thriving local economies. We are committed to investing in our teams, creating opportunities for development, and ensuring the people behind our restaurants remain at the heart of everything we do.
Through initiatives such as our Green Team, which brings together colleagues from across all of our venues, we continue to explore practical ways to reduce waste, conserve energy, promote local produce, and encourage more sustainable choices.
Great hospitality should nourish more than appetite alone – it should strengthen communities, celebrate your local environment, support future generations and ultimately, leave the world a little better than we found it.
One of our most meaningful sustainability initiatives is our Community Garden Project, developed in partnership with Minstead Trust.
What was once an overgrown urban garden at one of their day opportunity centres, has been transformed into a thriving growing space that reconnects people with food, nature and one another while producing seasonal ingredients for our venues. Built around the principle of working with nature, not against it, the garden uses wildlife-friendly growing methods, encourages biodiversity, avoids chemical intervention, all whilst creating and maintaining wildlife habitats.
The project reflects so much of what we champion across The Coastal Kitchen Family; seasonal growing, reduced food miles, natural methods, freshness, flavour, nutrition, heritage varieties and respect for the environment.
Through this special partnership, the garden also provides opportunities for the people supported by Minstead Trust and staff members to access training, develop new skills and enjoy the wellbeing benefits of spending time outdoors.
More than a garden, it is a project that brings people together, encourages conversations about food and sustainability, and demonstrates how hospitality can be a force for positive change.
James is the CKF Business Support Manager and Head of our Green Team. Having been part of the Coastal Kitchen Family for over 12 years, he combines extensive operational experience with a passion for building a more sustainable future for our businesses.
James leads initiatives that make sustainability a practical part of everyday business. He has overseen energy efficiency audits across all of our sites, helped introduce renewable energy through the installation of solar panels, and works closely with suppliers using green tariffs which are renewable or carbon offset-based, whilst championing local, responsibly-sourced produce. His work has also led to us achieving a one star Food Made Good rating in 2025; a rigorous 360-degree sustainability assessment that recognises responsible practices across sourcing, society and the environment.
James leads projects that strengthen our local community, working closely with charities, colleges and partner organisations to create positive social impact. Through The Green Team, James helps ensure sustainability is at the heart of everything we do, for our people, our guests and the places we call home.
Our Community Garden Project is led by horticulturalist Louise, whose lifelong passion for gardening, food growing, and the natural world began alongside her grandparents.
Inspired by the journey from garden to kitchen, Louise developed a deep appreciation for seasonal produce and the role it plays in creating memorable food. Her interest in sustainable growing has been shaped by a desire to protect and enhance the natural environment while producing food with exceptional flavour and nutritional value.
Drawing inspiration from regional food traditions and the connection between growers, producers, chefs, and communities, Louise champions heritage and biodiverse crops, seasonality, and a greater understanding of where our food comes from.
Through her work with The Coastal Kitchen Family and Minstead Trust, Louise brings together her passion for horticulture, sustainability, and education, helping create opportunities for people to engage with food growing and reconnect with the seasons.
© Coastal Kitchen Family 2026
