Our goal is to make Six the most sustainable restaurant in the UK. We’re making small positive changes and improvements every day.
We source most of our meat directly from local, organic and community farms that share our beliefs in sustainability. We buy whole animals and do our own butchery, which includes dry-aging and making our own charcuterie. This approach minimises waste by utilising all cuts across our menus.
We carefully select which fish to use on our menus based on seasonal availability as well as choosing fish and seafood that has been caught in the most sustainable way.
We bake our own slow-ferment breads using local organic heritage wheat.
We've started to grow our own seasonal vegetables and herbs. We also support growers who produce quality vegetables, salads and herbs using sustainable practices.
Our menus change frequently, reflecting the seasonality and availability of local produce. Keeping fewer dishes on the menu helps significantly reduce waste.