Sustainability is at the heart of all we do, our teams continue to challenge our working practices and review our practices to ensure we are doing as much as we can to reduce our impact on the environment.


Single Use Plastics

We committed to remove all single use plastics in all out outlets in 2019 and have reviewed and revised all our packaging and disposable items to ensure that all products used are made from sustainable and recyclable materials.

Filtered Water

All of our outlets offer filtered house water served in reusable glass water bottles to reduce the waste produced from single use plastics.

Recycled Kitchen Oils

All of our used kitchen oils are collected and recycled in the UAE and turned into Bio Fuels.

Supply Chain

Our team are continually working to ensure that the ingredients we are using in our menus are from sustainable sourcing and that our supply chain partners share our commitment to sustainability.

Local Suppliers

We are sourcing all products from local farms and growers wherever possible depending on availability and seasonality. This is helping us to reduce the impact of transportation and carbon emissions impact.

Waste Reduction

All of our Kitchen and bar teams segregate waste into categories of Food, Glass, metals and  Paper & cardboard this is weighed and recorded and the data used to find solutions to reduce and repurpose waste products.


  • Reform Vegetable Garden – Initiated by the team in the summer of 2022, the Reform vegetable and herb garden is an ongoing project, all of the vegetable peelings, chopped ends and spoiled leaves are composted and turned into soil which in turn is used to grow fresh herbs, vegetables and salad leaves.  We are currently growing, mustard leaves, Rocca, basil, thyme, mint, parsley, coriander, peppers, eggplant, tomatoes, cucumbers, chilli’s and melons that the team use in the a la carte menu and for daily specials.


  • Repurposing waste products – Our chefs and mixologists are adding dishes onto our menus that have components made from items that we would have traditionally thrown away, these menu items are marked on our menus and our teams will be able to explain the process to you.  We are using skins and rinds to make seasonings and syrups along with the traditional method of making stocks from bones.