The team from Nino Blanco where we source our tortillas



Our free-range pork is sourced from British farmers we know and trust.

The pigs are free to roam their entire lives, wallow in mud and forage for a natural diet to their hearts’ content. Then they can retire to their straw beds to catch some zs under the stars (or under a canvas cover if they prefer!)

Ancho mushroom tacos topped with beetroot crisps


We have increased the number of delicious vegetarian and vegan dishes on our menu, which is now around 50% plant-based! We add seasonal specials to make the most of ingredients while they’re fresh and can be sourced locally.

We work with some fantastic suppliers such as Sharpham Park and Hodmedods, to get the best vegetables and pulses for our dishes.



We are committed to serving free-range chicken, going above and beyond the industry standard. Our preference is to source British free-range chicken, when we cannot source British, we have identified farms that we are happy to source free-range chicken from Northwest France.

The birds are bred in the countryside, with fresh bedding daily, constant access to food and water and are free to explore the fields, providing the best welfare standards possible. We are passionate about working with farmers to continuously improve the welfare of chickens farmed for meat.

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

Rainbow bowl topped with grilled chicken


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


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.

Ancho mushroom tacos topped with beetroot crisps


This winter we’ve got festive specials and warming new dishes for you to try.

Kick off with our Wahacamole, a fresh, sustainable take on much loved guac.  Warm up with Ancho mushroom tacos or Allioli mushroom club quesadilla – with a mouth-watering blend of mushrooms roasted with garlic and ancho chilli. Our vibrant Organic squash and crumbled feta tostadas are a vibrant addition to your table!


We can all have a positive impact on the planet just by our food choices and we want to make that as easy as possible for you.  Eating at Wahaca you know that you’re going to get food that’s not only good to eat, but good for the planet too.

The food and where it comes from is so important to us, but here at Wahaca we’re looking after the planet in lots of other ways too.

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