A 20-year-old Cirencester restaurant manager is doing his bit for the environment with some simple changes to his stock and bar practice.
Sol Harragan of Téatro Bar and Restaurant is making his own syrups from the left-over peels and fruit not used on the bar, as well as trying to use more sustainable and waste reducing drink products.
One of these is Sapling gin, a company committed to reforestation, regenerative farming and eco packaging. Every time Téatro purchase one of their refill packages of gin or vodka a tree is planted, their aim is to plant 1,000,000 by 2027.
To go with your gin, you may choose a Navas tonic, a company that supports the Eden Project. 2% of each bottle goes to this objective, promoting and understanding the responsible management of the environment.
“It is only a few small changes but I believe it is important to look after our environment and affectively our future,” Sol said. “The managers and directors have been very supportive of these changes; I have also changed our waste supplier to a group that are more sustainable.
“It is not just things we buy in; we have found some elderflower nearby to the restaurant and have been using this to make cordial. We are planning to go foraging with the kitchen team soon as well to make the most of our local environment and the natural resources it can provide us.”
Ryan Walters, the manager of Ingleside Hotel and Téatro added: “We are incredibly proud of Sol and our Téatro family, they are doing a great job and the new ideas have gone down really well with our diners and regulars.”
For more information, please visit the Téatro or Ingleside website or call 01285 648238.
