WHO WE WORK WITH
FLOUR
We use a combination of flours to create our base:
Gilchester’s organic stoneground heritage flour. Heritage grains haven’t been altered for mass market and the use of pesticides and synthetic fertilisers isn’t as common (or avoided completely in many cases). This flour creates a wholemeal, wholesome dough that isn’t refined like the ubiquitous white 00 flour bases.
WildFarmed flour which more than a delicious grain - it’s a method of simple regenerative farming practices that harness science and work with nature to cultivate high-quality grains without chemicals. It’s a system that prioritises soil health, increasing soil biodiversity, drawing carbon from the atmosphere and producing nutrient dense food.
CHEESE
Did you know that a lot of cheese isn’t vegetarian? Many cheese contains rennet which is an animal product made from calfs used to bind the cheese together. We won’t go into loads of detail as it’s not pretty (Google it if you want the gory deets). We proudly use The Cheese Merchants. They create artisan cheese using a veggie coagulant so, if you come to us, you can rest assured that the food you are eating is meat free.
The Cheese Merchants are based on the outskirts of London and are dedicated to championing British farmers and artisan cheesemakers, helping boost the local economy and reducing the carbon footprint.
We’ve gone to a lot of effort to make sure that what we offer is transparent and honest but have come to realise that lots of vegetarians don’t realise there’s this issue with cheese. So there you have it, you feta believe it.
Young Vegans make our dairy-free mozzarella, made from scratch in Camden
VEG
We’re proud to work with Forty Hall Farm, a certified organic farm in Enfield, run by Capel Manor College, the only further education college in London specialising in learning about the environment. Their 8 acre market garden was set up as part of Garden Enfield, a project that promoted training and employment within horticulture and local food production in Enfield. They supply us currently with aubergines, winter leaves and squash.
The rest of our vegetables are from Ted’s Veg, a farmer’s market favourite and a forth generation of farmers. They are committed to providing us with chemical free, exceptional veg grown in the UK.
We also work with Growing Communities, a community-led organisation whose farms Rich has volunteered at. They provide us with our cherry tomatoes from Dagenham Farm and we brine them in garlic so that they explode in your mouth!
TEMPEH
We work with the guys at Club Cultured. They create delicious, organic tempeh - a high protein superfood made here in London.
TEA
Hackney Herbal was launched by Nat in 2015 with the mission to show people how to incorporate herbs into their lifestyles, for health and improved wellbeing. They grow herbs in a patchwork of sites around Hackney that are then made into unique herbal tea blends. We are proud to be one of the only restaurant stockist of these teas. The funds from the sale of these go towards free community activities in Hackney, which bring people together to learn, share knowledge and be inspired. Hackney Herbal also work with certified organic growers to expand their range of teas available.
BOTANICAL BLENDS
Our new friend George Fredenham - aka Flavour Fred - is a professional forager with 20 years experience in in preserving and cultivating wild flavours in food and drink. He picks wild ingredients from private land, free from pesticides where he has permission to collect and has created some botanical blends from douglas fir, and sweet woodruff. George also brews these wild botanicals into potent 20% ABV spirits in his home in Stoke Newington, perfect for our cocktail list which includes a mean negroni.
COFFEE
We chose Climpson & Sons to supply our coffee because it’s our favourite - they've been around for 20 years and produce the best coffee around. It tastes great plus they buy their beans from the same farms and co-ops year on year. This repeat purchasing emphasises a closer relationship with the source and allows some of these producers to plan their crop, processing and staffing for the years ahead. They only purchase from farms with traceable environmental practices and all of their coffee is roasted on the environmentally friendly machines.
WINE ON TAP
We have a delicious selection of wine in 2 formats from Sustainable Wine Solutions, the people behind Borough Wines: 1) Wine on tap - The carbon footprint of a glass of wine poured from the refill kegs is reduced by 96% when compared to one poured from traditional bottles 2) Reusable bottles - each bottle gets picked up, sterilised and reused at least 30 times, reducing the carbon footprint of each bottle by up to 95%.
We also fill up empty bottles from our on tap wine so that you can take it away and keep bringing it back for more and more.
BEER
40FT is an independent brewery in Dalston, Hackney, producing fresh modern, beer. Created by 3 friends in a Hackney house share in 2015, 40Ft was born from the desire to drink only the best homebrew at house parties. The business has grown from strength to strength and now brews enough beer to pour 7,000 pints a week.
Queer Brewing - The Queer Brewing Project was founded in early 2019 to provide visibility for LGBTQ+ people in and around beer, and to build community, advocate for LGBTQ+ rights, and raise money for vital LGBTQ+ charities.
KOMBUCHA
Award-winning kombucha brewed here in London. by Fix8. Raw fermented tea, made from four simple ingredients: tea, sugar, water, live kombucha cultures. Three amazing flavours created by friend of Flat Earth, Freya Twigden.
PUDDINGS
Our ice cream is from Northern Bloc. They use fresh, natural ingredients and an alchemist’s approach to create the creamiest ice cream. We choose the vegan flavours but genuinely think it beats most of the dairy ice cream we’ve tried too.
Cake or Death supply us with our brownies. Their the best chocolate brownies in England that just so happen to be vegan. These fudgy, gooey brownies have been on our menu since day 1 and we've been working with Katie pretty much ever since
FOOD WASTE
Any (minimal) veg scraps that we have to throw away gets picked up by First Mile who miraculously create renewable energy and farm fertiliser from the waste.
GENERAL WASTE
We’re pleased to announce that none of our general waste goes to landfill. Proudly and consciously, we actually produce very little waste in general but First Mile collect what we do generate in carbon-neutral vehicles and take it to their Energy from Waste facility. Non-recyclable waste is safely incinerated, and electricity and heat are captured from this process. Electricity is sent to the National Grid, while heat is used to provide heating and hot water to over 100,000 UK homes. The bottom ash by-products from this process is reused as aggregate for construction.