One of the Cotswolds chicest restaurants, Téatro, is launching a sustainable new drinks menu in a bid to reduce waste.
The brainchild of its 20-year-old restaurant manager, Sol Harragan, the new menu features syrups made in-house from the bar's leftover fruit and peels, as well as a selection of eco-friendly spirits and mixers.
These include Sapling Gin, which is committed to reforestation, regenerative farming and eco-friendly packaging — and plants a tree for every refill pack of vodka or gin Téatro buys; and Navas tonic, which donates two per cent of the cost of each bottle to support the Eden Project in Cornwall, so every gin and tonic from Téatro is doing its bit for the environment.
Harragan said: 'It is only a few small changes but I believe it is important to look after our environment and, effectively, our future. The managers and directors have been very supportive of these changes; I have also changed our waste supplier to a group that is more sustainable.
'It is not just things we buy in; we have found some elderflower nearby to the restaurant and have been using this to make cordial. We are planning to go foraging with the kitchen team soon as well to make the most of our local environment and the natural resources it can provide.'
Manager of Ingleside Hotel and Téatro, Ryan Walters, added: 'We are incredibly proud of Sol and our Téatro family, they are doing a great job and the new ideas have gone down really well with our diners and regulars.'
For more information, or to book a table, visit teatro-ciren.co.uk.
