Sustainability at SHAMBLES
Since opening SHAMBLES, we’ve always believed in doing things the right way.
Much of what we do happens quietly behind the scenes – not for attention, but because it’s how a responsible, independent restaurant should operate. From reducing waste to sourcing with care, sustainability is built into our day-to-day decisions.
Reducing Waste, Maximising Use
We take a whole-product approach in the kitchen, ensuring every ingredient is used with purpose. Bones are repurposed for stocks or donated for pet use, fats are rendered and reused in cooking, and skins are dried to create flavoured salts. Surplus ingredients are preserved through pickling and fermentation, or used to prepare meals for our team. Our aim is for 100% of food waste to be processed through anaerobic digestion, where it is converted into renewable energy. Used cooking oil is also collected and repurposed into fuel. We have reduced the frequency of dry goods deliveries, helping to lower emissions and ease congestion within our local area.
Homegrown & Seasonal
We grow a selection of herbs, fruits, and vegetables ourselves, at the rear of the restaurant. This allows us to work closely with the seasons, reduce food miles and bring ingredients into the kitchen at their freshest. It also gives us the freedom to experiment – using what’s ready, rather than relying solely on supply chains. It’s a small but meaningful part of how we stay connected to what we serve.
Responsible Sourcing
We work closely with small, often family-run British farms that prioritise traditional and regenerative farming methods, sourcing our meat through trusted partners such as HG Walter and the Windsor Crown Estate. These producers focus on animal welfare, biodiversity, and long-term land management. They maintain close relationships with the land, farms and abattoirs, ensuring full traceability and consistently high standards. This allows us to support systems that work in harmony with nature while delivering exceptional quality produce.
Sustainable Seafood
Our fish is sourced through Flying Fish Seafoods based in Cornwall, a Royal Warrant-holding supplier working closely with coastal communities and responsible fisheries. They contribute to research and education around marine sustainability, sharing knowledge on changing fish patterns while supporting schools, charities and future chefs.
Thoughtful Wine & Coffee
Our wine list focuses on producers who prioritise sustainability, including organic, biodynamic, and low-intervention practices, as well as vineyards actively restoring biodiversity within their ecosystems. We serve coffee from Mont58|B-Corp, a small independent British roaster committed to ethical sourcing and long-term relationships with organic producers – ensuring quality and responsibility from farm to cup.
Liberty Wines Mont58 Berkmann Wine Cellars Drink
Energy & Operations
We have chosen to operate using zero carbon electricity, helping to reduce the overall environmental impact of the restaurant’s day-to-day operations. Alongside this, we continue to review energy use across the business, identifying opportunities to improve efficiency and reduce unnecessary consumption.
Local Partnerships & Circular Thinking
We prioritise working with local, independent businesses wherever possible. Our toiletries come from MadeKind, a Teddington-based company producing plant-based, non-toxic solutions. Kitchen chopping boards are regularly resurfaced rather than replaced, significantly reducing landfill waste (by 70%) and emissions. We also collect used wine corks and repurpose them into artwork throughout the restaurant, reinforcing a more circular approach.
Recognition & Looking Ahead
We were selected by Small Business Britain to feature in The Willow Review, a government-backed initiative highlighting how sustainability can support long-term business success, with the film later showcased at the House of Lords. We have also been recognised in the Small Business Britain Green Growth 100 for two consecutive years, ranking 3rd nationally in 2025 – a reflection of our ongoing commitment to building a more sustainable restaurant. Looking ahead, we continue to invest in carbon literacy training for our management team to drive further improvements across energy use, water consumption and supply chain impact. We are also proud to have achieved Green Mark Level 1 Certification, recognising the progress we have made and reinforcing our long-term commitment to sustainability.
The Willow ReviewGreen Growth 100 GreenMark CertificationRecognition
Our Approach
Sustainability at SHAMBLES isn’t about trends or ticking boxes. It’s about building a restaurant with integrity – one that respects its ingredients, supports its community, builds a happy workplace and operates responsibly for the long term. We’re committed to continuous improvement, with the whole team encouraged to contribute ideas, no matter how small.
This isn’t a campaign – it’s simply the kind of business we believe in running.