Sustainability at our pop-up restaurants

Whatever you eat and drink at our pop-ups, you can do so in the knowledge that it will have been sourced from responsible producers, farmers, fishers, bakers and makers. Suppliers who share our views on taking care of our beautiful planet, and, whenever possible it will be from within 10 miles of London. We also believe the best ingredients are local; the best asparagus comes from the Wye Valley, and the best chickens come from Suffolk.

Sustainability goes beyond just our food. Our pop-ups are erected and taken down throughout the year, so we carefully store and reuse our furniture and materials each time. Occasionally, things need a lick of paint, but we’re committed to making the most of what we have, repurposing and recycling wherever possible.

We do our best to separate our rubbish and minimise food waste at our sites with our partners. Southbank Centre is operated as a zero-waste-to-landfill site (they have their own bio-digester for all food waste), and aim to achieve a recycling rate of 95% by 2030. At Somerset House on-site waste is segregated to increase recycling rates off-site.

You can ask any of our team about the provenance of the food and also about our partnership with SkootEco who we have partnered with to help us offset carbon emissions through a variety of projects, including the planting of Mangrove trees in Mombasa, Kenya. So far we have planted over 7,000 trees and you can even donate and plant trees yourself while you're enjoying your time with us. The BBQ Club was Skoot’s restaurant of the month in June last year and we are looking forward to expanding our Jimmy Garcia forest even further!