DOING SOME GOOD
Where do you source your ingredients for the restaurants’ signature salads?
We work with a few different organic suppliers to source the ingredients for our salads, such as lettuces, tomatoes, cucumbers and cabbages. We use that local produce when it’s in season, and then during the height of summer when it’s not available here, we look to producers within the region – we don’t believe in importing our fresh produce from all over the world, as we don’t want to impose a large carbon footprint.
How do you champion sustainable seafood?
Sourcing sustainable seafood is a big thing for us. We’ve just launched our gulf Seafood night, which builds on the Choose Wisely initiative that divides fish into three categories: red for heavily overfished; orange for species that are at risk; and green for the more sustainable options. our gulf Seafood night is not your average allyou-can-eat seafood buffet. We’re showcasing sustainable fish species that are less common, but make great eating. We’ve teamed up with a supplier who drives down to the Abu dhabi fish market each Sunday to source responsibly caught fish, which are then tagged with all the details of the species and fishing methods. diners can scan the tag on their phone to find out what it is, where and when it was caught, even the fisherman who caught it.
What are some other ways you try to reduce waste in the kitchen?
With an all-day dining restaurant, you have to be very flexible, as you’re catering to different tastes, but everything from the biryani to the burrata salad has to be the best quality. We use a tracking system called Chefs Eye to monitor how much waste is produced in the kitchen, and then we look at ways of repurposing that waste, such as using vegetable trimmings or breaking down whole chickens and fish, then using the excess for stocks and sauces. We make 99 per cent of our food in house, so we can keep track of what’s going into everything.