Welfare Standards

At Wahaca, we believe that the finest meat comes from animals that have lived a healthy, happy life and have been treated well. We believe in supporting British farmers and have committed to buying all our meat from within the United Kingdom.

By working closely with our UK producers, ensuring that they have the same ethics as we do and developing good working relationships with them we are confident that we are buying the best possible meat that is succulent, tender and full of flavour. In short, our meat is sourced from farms that we trust.

Our 2015 target
We will continue to source all meat from the UK and ensure all fish on our menus is either MSC certified or organic.

Our beef is selected from farm assured British beef herds born, raised and reared in Scotland. It is always matured for a minimum of 21 days for flavour and texture.

Our pork is British and outdoor reared for a minimum of 12 weeks. The pigs are born outdoors and have free access to roam the fields as nature intended. A forage and cereal-based diet produces a fully flavoured meat, with just the right amount of fat. We have worked closely with our suppliers to ensure that practices like routine tail docking will never be an option.

We buy our chicken from selected UK farms who share our commitment to animal welfare and meat quality standards. We currently buy birds reared to a high welfare standard with natural light, straw bales, pecking objects and perches. All our birds are fed a non-GM, mixed cereal, vegetarian diet which is free of growth promoters.

We have an extremely strict fish buying policy – we never buy endangered species or fish in its breeding season. We were one of the first restaurants in the UK to pass an audit by the Marine Stewardship Council and to stock their approved MSC fish on our menu. We started doing this in May 2008 when we were granted permission to use their logo on our menus when we purchase fish from their fisheries. We work closely with our fish supplier to find species of wild and farmed fish that meet our strict standards on sustainability. We try to use lesser-known species of non-endangered fish like grey mullet and herring to preserve stock levels of species that are severely depleted.

For full details of what is good to eat, and what is not, see the Marine Conservation Society’s list at www.fishonline.org