Eco Policy Statement

Chef de la Maison Eco-Statement (2026)

At Chef de la Maison, sustainability is part of how we cook, source, and operate. We believe exceptional hospitality should also support the wellbeing of our planet, our communities, and the people who produce our food.

Locally sourced ingredients & responsible menus

Our banqueting and sit-down meal menus prioritise locally produced ingredients wherever possible. This supports local suppliers, reduces food miles, and helps us offer seasonal dishes that are fresher and more sustainable.

Better oils for health, quality, and flavour

We use extra virgin olive oil in place of vegetable, sunflower, rapeseed, and other refined oils. We choose extra virgin olive oil to prioritise health, wellbeing, and the flavour profile of our dishes.

A commitment to cleaner, more natural farming

It is our belief that unnecessary and harmful chemicals do not belong in our fields or diets. We understand that limiting these chemicals supports soil health, farm biodiversity, and animal welfare.

Working with suppliers who share our values

We are committed to supporting suppliers who produce ingredients with values that have a positive impact on the environment. We look for partners who can demonstrate responsible sourcing, transparency, and good practices.

Learning and evolving with eco-innovation partners

Chef de la Maison has partnered with leading eco-innovation people and organisations to help educate us, guide us, and support our mission to continually improve as a sustainable catering company.

Food waste reduction and circular systems

In March 2024, we launched our first-ever worm farm, and we prioritise our organic food waste into it. This means we put waste to good use — including egg shells from our daily baking activities. Organic waste is converted into nutrient-rich soil, thanks to our hardworking worms.

Allia Café coffee grounds waste management (2026)

At Allia Café, we operate a dedicated coffee grounds waste management system to reduce landfill waste and improve sustainability:

Separate collection: Used coffee grounds are separated from general waste during daily service.
Safe storage: Grounds are stored in clearly labelled sealed containers to keep the process clean and food-safe.
Reuse / diversion from landfill: Grounds are diverted for sustainable reuse such as composting, soil enrichment, or approved third-party collection for environmental applications.
Continuous improvement: We monitor volumes and collection frequency to reduce waste further and improve handling efficiency.

This is part of our wider commitment to ensure our cafés and catering operations are moving toward a more circular and responsible waste system.

Our mission

When you’re choosing an event partner, look no further than Chef de la Maison. We are committed to exceptional food and hospitality — and we are on a mission to become a leading sustainable catering organisation.

Reviewed: 2026 (and reviewed annually)