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The Devon Chef

  • Source most ingredients from Devon producers
  • Most food waste goes to composting
  • Use seasonal herbs, vegetable and salad leaves from our own
  • Garden whenever possible
  • Discuss with fish supplier to ensure only using fish that is in season
  • Water butts are using to collect rain water for use on vegetable garden
  • Discuss dishes with customers to educate them about ingredients and our suppliers
  • Installed solar and PV panels to provide renewable electricity and hot water
  • Use electric oven for cooking during day light hours to maximise use of renewable electricty wherever possible