The Winehouse & Kitchen's Sustainability Statement
The Winehouse & Kitchen believes in
working and acting sustainably for the greater good of the environment as well as
providing fresher and tastier ingredients for our diners. By reducing our
environmental footprint we are able to deliver consistently high quality food
and wine for the longer term and giving visitors a sustainable wine tourism
experience.
Onsite at the Winehouse & Kitchen
we planted our own
1) Productive vegetable gardens used in
daily cooking
2) Apricot, Nectarine, cherry and plum
orchard with almond and hazelnut trees
3) A Riesling vineyard with the wines being
sold exclusively via the Winehouse cellar door.
In addition to the fruit and vegetables we
have also built our own chicken run for egg supply to our kitchen. We often
have dishes on our seasonally changing menu that are made from produce grown on
site.
Where it is not possible to grow our own we
try and source local produce as often as possible as to reduce transport costs.
Not to mention we serve wine that we have produced ourselves through our
partner company the High Plains Wine Co, (Aka Freefall Wines & van Asch
Wines). The Winehouse also serves as the home to an organic / bio dynamic wine
brand, called Rock Ferry from
The Freefall Wine brand has an eco friendly
basis utilizing 66% recycled glass bottles, having smaller labels than the
industry norm to reduce paper use and the majority of the marketing is through
electronic media, and database emails to reduce paper use.
Recycling is key to our daily processes
with all our food waste going to either the compost heaps or to
the chickens. We recycle all our cardboard, plastic and glass from the
restaurant and kitchen and all the office paper waste is shredded to the
chicken coup and then later onto the compost heap.
We see a long term future in acting
sustainably and proudly put this into practice at The Winehouse & Kitchen.