Meet Jareth Mills, Head Chef at The Roebuck, a gastro-pub tucked away on the leafy side of the Borough.
His zero-waste policy earned his pub to be shortlisted for the Best Food Waste Strategy of the Sustainable Restaurant Association Awards in 2015.
In our interview on a sunny afternoon, Jareth shares with us his ethos, how his kitchen makes the most out of their ingredients and challenges he faces.
The Roebuck was also part of the FoodSave pilot scheme in 2014, where its kitchen waste was monitored for 3 months for analysis and review. The result showed that the pub could be saving up to £2,324 a year:
Communication with the customers is also an important part of running of The Roebuck. Even the artwork behind the bar tells you of the story of the pub’s efforts to be environmentally friendly:
And finally, his plans for the pub to sponsor a cherry tree and where his inspiration for zero-waste comes from: