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Sourcing at Wahaca

From day one at Wahaca we have challenged ourselves to minimise the environmental impact of our business, which includes supporting British farmers and working with suppliers and producers that have the same ethics we do. 

FREE RANGE BRITISH

PORK 

Our free-range pork is gold welfare standard and sourced from British farmers we know and trust. The pigs are free to roam their entire lives and forage for a natural diet.

GRASS FED BRITISH

BEEF

 

Our beef is selected from farm assured British beef herds. It is always matured for a minimum of 21 days for flavour and texture.

FREE RANGE BRITISH CHICKEN


We have upgraded our chicken to free range, moving above and beyond the industry standard. The birds are looked after by the dedicated team at Castlemead farm, with fresh bedding and constant access to food and water providing the best welfare standards possible. From morning to nightfall the chickens are free to explore the fields surrounding their houses, incorporating natural goodness into their diets to compliment the locally grown and milled cereals they are fed.

We are passionate about working with British farmers to continuously improve the welfare of chickens farmed for meat.

All our eggs are free-range, including the eggs in our ice cream, dressings and sauces.

MSC SUSTAINABLE BRITISH

FISH 

We work closely with our fish supplier to find species of fish that meet our strict standards on sustainability. 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 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. 

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

POSITIVELY PLANT POWERED

 

We have increased our number of delicious vegetarian and vegan dishes on the menu, sourcing organically and seasonally where we can working with some fantastic suppliers such as Riverford Organic and Hodmedods, to get the best organic seasonal organic vegetables and pulses for our dishes.

With around 50% of our menu now plant-based, it also helps reduce our carbon footprint.

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