Wahaca goes Carbon Neutral

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Wahaca goes Carbon Neutral

We are delighted to to be the first restaurant group in the UK to be certified as a CarbonNeutral company – here’s how:

Since opening our very first restaurant in Covent Garden in 2007, we have sought to be a climate leader in the industry, challenging ourselves to ensure that each site has as low an environmental impact as possible. Our group, which currently has 23 locations, has reduced the average total energy consumption of newer sites (those established after 2013) by 36%. Further to this, we have regularly assessed the efficiency of older locations, and by upgrading systems and appliances have decreased the average energy consumption of older sites by 15%. For example, adjusting a heater battery at the Bluewater Wahaca led to a 76% reduction in gas use. In 2016, through offsetting the remaining unavoidable energy usage by investing in far-reaching energy-saving initiatives, Wahaca has been certified as having a net zero carbon footprint.

To continue reading, head to this page.

Now serving Belu water, water with ethics.

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Now serving Belu water, water with ethics.

Back in 2015, we started serving Belu still and sparkling water at every Wahaca.

We’ve always been interested in supporting projects that give something back to the community. As an example, we give 20p of every single seasonal specials we serve to Ednica, a UNESCO-backed charity dedicated to help children and teenagers who live in the streets of Mexico City.

We are really proud to have Belu water at Wahaca.Why?, Belu water is the most sustainable water company in the UK. They only use materials and water from the UK; their bottles are made of the lightest clear glass, which reduces their carbon footprint; all their materials are 100% recyclable. But most importantly, all of their profits go to WaterAid, a charity with the main goal of giving access to fresh, clean drinking water in areas of the world with extreme poverty.

Belu water partenered with WaterAid in 2011 with the aim of donating £1 million by 2020; we are thrilled to know they achieved this by the end of 2015!

Whenever you stop by at one of our sites to have your taco fix and you want to help a little bit, why don’t you try Belu water (alongside one of our margaritas!), knowing that with every gulp of still or sparkling water, someone will also have better access to drinking water as well.

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Do you want to be on our tequila tasting panel?


Following a flurry of excitement amongst our facebook fans, we are now looking for an exclusive panel of 5 tequila experts from amongst you lot, the followers of our facebook, blog and twitter pages, to join us for a tequila tasting with a difference, to be held at Wahaca Soho on Wednesday 23rd February 2011 at 6.30pm.

Do you know your agave from your auto-clave, your piña from your pot still? What on earth would you do with a Tahona Stone?

If you would like to join this tasting, send an email to ola@wahaca.co.uk explaining in no more than 100 words why you are qualified to help us select the next top tequilas that will be featured on our bar list. The deadline for entries is the end of Monday 20th February, so get cracking.

On the night, we’ll taste a range of tequilas which have been sent to us by the Mexican Tequila Board that aren’t available outside of North America. They’ve kindly searched out 30 top quality tequilas from Mexico’s smaller distilleries just for us. It’s not just for fun though, at the end of the tasting, we’ll pick out 4 favourites, which will be appearing as guest tequilas in our bar over the next year. We’re hoping that by putting them on our list, we’ll help to introduce these brands to the international market, and their amazing products can start to be shared with the world.

The tasting will start at 6.30 with a cocktail to get us in the mood, then it’s down to the serious business of choosing our top tequilas. The tasting will be led by the all-knowing tequila aficionado Henry Besant, who will help guide us through a range of platas, reposados and añejos and will finish at about 8pm.

Don’t get confused, this is not the same event that is being organised by QYPE (That’s one’s going to be just as good though!) This one is just for all you Wahaca fans out there in the world-wide-webernet. (If you’re looking for the Qype event, head over to their page for details).

We’ll look forward to hearing why you think you’ve got what it takes to help choose our next favourite tequilas. Those still looking for a worm in the bottom of their bottle need not apply.

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Wahaca at the Sustainable City Awards

Last week, we went along to meet the Lord Mayor at the Sustainable City Awards, and were delighted to come away with an award in the Sustainable Food category, and be shortlisted in the slightly less glamorous (but no less important) Sustainable Waste Management category.

Thank you very much to all of the judges who thought that our work to refurbish our new Wardour Street restaurant was worthy of a mention amongst all of the top companies who were also shortlisted.

Since joining the Sustainable Restaurant Association we have become more and more committed to running a sustainable restaurant, which as Lucy Siegle says in the latest edition of OLA London, isn’t so easy. It’s recognition like this that keeps us motivated to make sure our business is minimising the impact it has on the environment around us – A bit like the market stalls that originally inspired us. Which we think is kindda nice.

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Wahaca comes to Soho

It’s been quite a journey over the last 6 months turning 80 Wardour Street from a local boozer, into the 4th member of the Wahaca family. There’s been plenty of fun and games along the way, and we can hardly believe we’re saying it, but with a massive grin we’re happy to declare Wahaca Soho OPEN.

There have certainly been some highlights.

Since our first table went up in July we knew this place was going to be a bit special. Building site chic was never going to last though.

When we lost one of our pigs back in September, with a bit of help from our facebook fans, the lovely Catty found it sniffing out its new home! It was a total sty back then.

We soon realised that style is the name of the game in Soho. We thought that the new place would appreciate its own T-shirt, so its own T-shirt it would have. And not just any T-shirt, oh no, a competition winning T-shirt. We asked you lot to get to work and send us a design that brought to life the spirit of Wahaca. Over 50 local designers and Photoshop-savvy folk from around the country had a go, and it was no easy task selecting a winner. In the end we chose a design by Matt Burke, who is none-other than Head of Art, just down the road at Addiction London. They can now add the honour of Wahaca T-shirt designers to the growing list of accolades. Matt’s going to be a pretty regular feature in the new restaurant. His prize was a year’s worth of free food at 80 Wardour Street.

Artistic talent has been hanging around the site in hoards in the past few weeks, and to name just a few we were delighted to invite Remi/Rough in to graffiti the place.

Whilst Barton Hargreaves spent months circling Soho with his camera so he could build the montages which you’ll see climbing our bare-brick walls.

Jose was put to work constructing our foosball tables, which have already seen some seriously close-fought battles down in our tequila bar. Surely with 2 tables to practice on someone will be able to take on the mighty Hassan at Wahaca Canary Wharf.

Nate, a familiar face from Wahaca Covent Garden, has been hard at work with the new bar team – training them on the list of over 20 top class 100% agave tequilas and turning our basement into the best tequila bar in the town, and the perfect place to enjoy some of our new cocktails.

In fact, we’ve not made it easy on ourselves. From Wahaca’s very beginnings we wanted to minimise the impact we make on the environment and community around us. So throughout the build we have done everything possible to keep our waste levels down. In fact 90% of all rubbish generated from the building work has been recycled. You might notice that the wooden floors from the old Slug and Lettuce are now our ceiling, walls and bar (Don’t worry we made sure we gave them a good clean). And we’ve put plenty of clever little things in place to continue that commitment as the restaurant does its thing. Hidden in a back room are a handy glass crusher, and cardboard bailer that help make recycling easier. Two weeks ago the last arrangements were made so that now 100% of the restaurants’ waste will be recycled, we’re very proud to say that nothing from our Soho site will be going to landfill.

And now after some tremendous effort from so many marvellous people it’s time for us to stop talking about it, get the doors wide open and hand this restaurant over to you. We hope you like it.

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Remi/Rough gets to work in Soho

With our new restaurant on Wardour Street in Soho fast approaching completion, one of the last tasks is to get someone to splash a bit of paint on the walls. You know, make it look nice.

In fact, local residents and inquisative passers by may have noticed that there’s been quite a bit of that going on, and we’ll give you the full low down on all of the artists that worked on the interior soon. But today, it was the turn of Remi Morgan or Remi/Rough (to those in the know) and we thought he deserved special mention due to his recent involvement in the often whispered about, but until yesterday never reported, Underbelly Project.

Thanks to Vandalog for the images via flickr and creative commons.

Remi was one of 100 of the worlds top street artists that was invited to take part in a one off art project, deep under the heart of New York City in a dissused and now totally un-accessible subway station. The space was transformed into a exhibition to which only one reporter and a handful of photographers were invited, and which was only on show for one night. Pretty Cool.

When we asked him about it in a break from graffiting our bar, Remi mostly recalled the fear of being eaten by mutant sized rats, and the pitch black that perpetuated the space. With this in mind, we’ve left the lights on for him and you’ll be pleased to hear he’s doing a cracking job.