sustainability is no longer about doing less harm, it is about doing more good.

Here at UNALOME by Graeme Cheevers we are proud to be taking the necessary steps to help our planet and provide a sustainable future for all. 

From the initial design stages, prior to opening, Chef Cheevers had many environmental sustainability factors at the top of his priority list. Believing that sustainability grows from just one small act, Chef Cheevers instilled his sustainable vision within the design team. From our state of the art energy efficient cooking suite to our 100% green electricity, the team invested a lot of time and effort into going one step further to not only produce a dining experience like no other, but also a restaurant with a conscience. 

We believe strongly that working towards a sustainable future requires perseverance, dedication and passion, something we have in abundance and we’re proud to work towards our goals with you, our valued guests support. 

What are we doing…

  • Sustainable Food Sources

    From our hand dived scallops to foraged cep mushrooms, we are passionate about sourcing the best ingredients, sustainably. Local larders provide us with many of the great ingredients adorning our menu. We’re proud to boast our very own Evogrow plant growing system, allowing us to grow our own herbs and micro greens. This allows us to avoid the adverse environmental effects of the conventional fresh produce supply chain: transportation, processing, storage and packaging.

  • Water & Energy Consumption

    We have worked hard to create a restaurant with a conscience and this can be seen by our many energy saving features throughout.

    Our rational combi ovens were one of the first to be awarded the Energy Star label for delivering high standards of energy efficiency. Our energy-efficient cooking technologies minimise the consumption of resources. With heat recovery ware washing units we’re using a lot less energy than traditional methods.

    Our state of the art energy-efficient cooking suite takes pride of place in our open kitchen, using induction cooking and no gas.

    It’s not just in our kitchen that we’re doing our bit for the planet, all our energy consumption is 100% green, generated from renewable sources. Our heating system uses heat exchange to save energy and our lighting is LED. With water saving toilets and our environmentally friendly plant and enzyme based cleaning chemicals we’re delighted to be focused on working towards a sustainable environment.

  • Recycling

    As part of our commitment to sustainability we have several recycling processes in place. Ever wondered where all our wine bottles go after you’ve enjoyed the wine flight with your delicious meal? We invested in state of the art technology that allows us to crush all glass waste into the softest of sand, ready to be repurposed.

    Our food waste is composted responsibly and our paper and cardboard is bailed up, returning back to the paper mills to be recycled.

    These are just some significant processes we have in place to ensure we recycle for a sustainable future.

  • Carbon Footprint

    By supporting our local farms and vendors we reduce our reliance on long distance delivery chains. With product quality at the forefront Chef Cheevers carefully selects his produce from the abundant local larder, where possible.

Sustainability