Ozone Coffee Roasters is thrilled to present our next Sustinere evening: Celebrating Sustainability in the Restaurant Industry.
Join us on Thursday, 26 May from 6pm for dinner and a hosted conversation on how chefs and suppliers are working to reduce the industry’s footprint, support local communities and inspire diners & home chefs to rethink their own choices.
Led by Ozone’s Restaurant Operations Manager, Robyn Byfield our panel includes George Lamb, co-founder of WildFarmed, Charlie Shaw, Owner of Flock & Herd and Juliane Caillouette-Noble, Managing Director of the Sustainable Restaurant Association (SRA). From regenerative farming to the importance of ethical, local sourcing and designing menus with the planet and its people in mind, join for a discussion on how the industry can help tackle climate change while bringing more flavour and goodness to our plates.
Our Head Chef Sam Scott has prepared a special three-course menu inspired by our kitchen philosophy and nearly zero-waste eateries, featuring local, seasonal and responsibly-sourced ingredients prepared in creative, waste-reducing ways. Book your table for an evening of delicious food, inspiring conversation and great company!
British wine pairings and vegan options available.
Our annual Sustinere event series aims to showcase and celebrate the sustainable and ethical practices and change-makers that are driving the hospitality industry forward. The event series is aimed at uniting and galvanising our community to raise awareness, spark conversation and provide guests with inspiration and tools to improve their daily practices. Through a panel discussion led by industry thought leaders, and a menu inspired by Ozone’s sustainable kitchen philosophy, Sustinere celebrates nourishing plates, sustainable sourcing and preparation, and community.