FISCHER’S SUSTAINABILITY ETHOS
Fischer’s lives and breathes sustainability, through our homegrown produce, cultivated by our team of expert gardeners, and working closely with local suppliers.
Wherever possible we offer home-grown and local produce. We continue to cultivate homegrown fruit, veg, herbs, and edible flowers daily, for our kitchen & drinks menus, with a target of being 60% self-sustaining.
We partner with local farmers and gamekeepers for vegetable production, livestock and game, setting targets equal to our own for sustainable production and support of investment in preserving habitats.
To further support sustainable farming and our partner farms we work with many local suppliers, including, Owen Taylor Butchers, Middletons Dairy, Wye Bakehouse, the Mushroom Emporium, Tomson Buxton, Winsterfoods, The Northern Tea Merchants and Thornbridge Brewery to name a few.
Our menus can change daily, reflecting the seasons, availability of produce and curation of the very best of modern British cooking. Not forgetting to give greater flexibility in creation, reduced waste, increased dish development and innovation.
Fischer’s continues to work hard on protecting the environment and native species through our foraging and volunteer programs that aim to educate the wider public on the environment, their impact on it and how they can both take and give back to the land.
Innovation and technology are part of our future having recently invested in projects like our biowaste compost, for which we received an award for our compost which is made from 100% waste from the kitchens and grounds.