Coast seafood has sustainability at it’s heart and we work closely with them ensuring we use the most sustainable fish wherever possible. Much of Coast’s fish are day boat caught from our coastal waters and are impeccably fresh. We have built a good relationship with our main fish supplier and our chefs spend time in Poole, Dorset where Coast are based, observing how the fisherman and fish mongers work in order to get a deeper understanding of the whole ethos. Coast also loves introducing us to lesser-known varieties of fish and shellfish and they are a constant source of valuable fishy related information.
Deli station supplies amazing and exciting produce from the numerous regions of Italy. It’s a priority of theirs to work closely with individual producers to make sure they receive fair deals and that their working practices are ethical and of the highest standards. Ben Milne and his team take great pride in sourcing the finest hams, salumi, cheese, olives and condiments that Italy has to offer and they are forward thinking in terms of unusual products that other suppliers simply won’t have. Think duck prosciutto, artisan goats’ cheeses flavoured with mountain herbs and fruits, aromatic Lardo di Anard, cave aged Culatello… Our chefs are frequent visitors to Ben Milne’s lovely HQ in East London and are always treated to a banquet of new and exciting produce and often a few glasses of Prosecco.
Franco’s company is legendary among chefs, foodies and anyone who knows their vegetables. Based in Borough, Natoora import an amazing array of vegetables from Italy, France and beyond as well as sourcing directly in the UK. Anytime we get a delivery there’s an excitement in the kitchen about the stunning selection of fresh, seasonal vegetables-always impeccably fresh, bursting with colour and vibrancy. Natoora now supply meats, fish, cheese and charcuterie from their website and Natoora produce can be found on Ocado and Waitrose online.
The Rare Breed meat company is based in the Essex countryside and is run by George and his committed team, who aim to provide the very best meat from rare and traditional breeds. Their animals are reared in totally free-range environments and fed only on natural foods that are free of any form of growth promoters. They specialize in rare breed beef offering large selections of different pedigrees. They also have there own land that supplies game in season and supply excellent salt marsh lamb in season. George, the boss is a lovely chap and allows our chefs to spend time at their cooperative farms in Essex and work with his butchers honing their butchery skills.
Mark Jones is a Welsh based meat supplier that started in 1995. He uses as much local produce as possible such as Welsh Black beef and Black Face lamb. Mark’s priority is animal welfare and a high standard of farming practice to ensure superior quality meats. He works closely with the local farms to understand their individual needs and constraints. Mark Jones has supplied our Welsh Old Spot pork since we opened (it’s what we use for our famous crispy pork belly) and delivers to London twice a week, come rain or shine.
Brindisa is a London based supplier specializing in fine Spanish imports from delicious Jamón Ibérico to Monte Enebro goat’s cheese (used for stuffing our courgette flowers). Monika Linton founded Brindisa in 1988 with the intention of bringing high quality Spanish products to the UK. Since then it has grown into four tapas restaurants as well as a wholesale and retail supplier. Their products come from over eighty Spanish companies and they frequently visit the producers to ensure the best quality. Brindisa is the foremost Spanish supplier in UK, and deservedly so. Our relationship with them goes well beyond cheese and ham; our chefs are trained in the art of ham carving by Mario, Brindisas resident master carver, and the Brindisa “ambassador”, Rudi, can often be seen at our restaurants (complete with hat and cravat) checking in with the chefs to see if all’s well.
Salt Yard Group has a strong corporate social responsibility strategy, with each restaurant supporting a small charity throughout the year via ongoing fundraising and practical support. We raised approximately £20k for each charity last year. Current charties we support are House of St Barnabas at Salt Yard, Switchback at Dehesa and Shuktara at Opera Tavern. The restaurants also all belong to the Sustainable Restaurant Association and pledge to only serve sustainable fish, recycle as much as possible and reduce their energy consumption. We are currently taking part in Straw Wars - a campaign with the aim of reducing straw usage in Soho restaurants and bars!
Salt Yard Group is proud to be supporting Guy's Trust. Guy was the brother of one of our favourite long term waitresses and died sadly in an accident last year. The Joseph family have set up a trust in his memory focussing on supporting educational projects in developing countries. We will be fund raising for the trust for the foreseeable future and have raised £1600 to date. It will become our dedicated charity at Salt Yard in the autumn.
Dehesa and Switchback
Dehesa wins the City of Westminster ‘Partnership of the Year’ Award. We've been awarded a prestigious Civic Community Award by the City of Westminster. The restaurant took home the award for ‘Partnership of the Year’ for its work with Switchback, a charity which helps rehabilitate young adult offenders through a scheme that combines intensive mentoring with training and placements within the hospitality sector. Dehesa began working with Switchback in 2011 and offers its trainees tours of the kitchens, work placements, CV advice and mock interviews, as well as supporting the scheme financially by adding a voluntary donation of £1 to every bill. This has already raised over £36,000 since 2011.