We exercise a policy of ethical sourcing of our ingredients, favouring local producers and short supply chains.
We are members of the RSE Conservatoire de Cuisine Grand Sud, a network of likeminded catering professionals with shared values and standards.
We have implemented feedback measures to monitor client satisfaction.

REDUCING ENVIRONMENTAL IMPACTS

Our premises are timber framed.
We recycle our rubbish and compost our organic waste.
Eco gests in our office and production line include turning off lights when not in use and water economy measures.
The premises are heated using a pellet stove.
We use environmentally friendly washing liquids and promote the moderate use of other chemicals.

 

PROMOTING OUR SOCIAL DIMENSION

The individual career development of our team members is encouraged through professional apprenticeships and in-house training programmes

 

QUALITY CONTROL & FOOD HYGIENE

Our entire food production is managed in strict accordance to the highest regulatory food hygiene standards.
All of our ingredients are scrupulously sourced from reputable suppliers.
The traceability of our food is carefully monitored.
All transport of our products from the kitchen to the venue takes place in refrigerated and/or isothermal vehicles in packaging conforming to regulatory standards.
Food hygiene standards are measured internally as well as externally via an independent food standards agency.

 

BEST HYGIENE PRACTICE

Cleaning and disinfection

A daily cleaning rota is in effect for the kitchen, its equipment and all work surfaces. The main part of the cutlery and tableware is outsourced and cleaned by the supplier. The kitchen is deep cleaned every evening. All cleaning products strictly conform to industry standards. Cold chain monitoring. Temperatures of fridges, freezers and cold rooms are visually monitored via external thermostat displays at each end of all apparatus. Food is delivered in either frigorific or isothermal vehicles. Our entire fleet of vehicles is equipped with thermostats and temperature monitoring devices. At venues where refrigeration isn’t possible, dry ice and thermal containers are used to maintain optimal food temperature.

 

QUALITY CONTROL AT EVERY STEP

Production control

Daily monitoring by the chefs and supervisors guarantees that the equipment is in good working order and that all food hygiene safety guidelines are respected. (Monitoring of fridges, storage areas and work areas etc.).

 

COMMERCIAL AGREEMENTS

We provide clear, detailed quotes with no hidden costs.
We respect our contracted engagements.
We provide regular advisory contact that is formalised in writing.