At Camino we care about the wider impact we have on the world around us. We try to run our restaurants in a way that is good for everyone, from using the best quality ingredients in our food, to making sure everyone who works with us enjoys what they do. We’re committed to reducing our environmental impact, treating our staff and suppliers as well as possible, and helping charities where we can. Read on for how we do it…
Sourcing
Our Executive Chef, Nacho del Campo, works hard for us to be as sustainable as possible, whilst getting the best quality seasonal ingredients that are sourced as locally as possible.
The fresh meat we buy comes from farmers who can guarantee the best quality of life possible for the animals.
Our beef comes from Galicia and Asturias in northern Spain, and we use ex-milker cows that are at least six years old for a better longer life and greater depth of flavour (this is almost double the age of slaughter in the UK). Their pastures are the lush hilly grasslands of this beautiful northern part of ‘Green Spain’.
The acorn-fed ibérico pigs that provide our jamón bellota come from the Dehesa, the holm oak covered woodlands in Extremadura in western Spain. They wander up to 20kms a day foraging for acorns, and lead a pretty idyllic life.
All of our fish is sourced sustainably from British coasts and is MSC (Marine Stewardship Council) approved.
Fruit and vegetables are sourced as locally as possible from either within the UK or Europe wherever we can, and never air-freighted.
We insist our suppliers deliver with the minimum amount of sustainable packaging.
Environment
As a restaurant we try to minimise our impact on the environment as much as possible, following the ‘Reduce, Reuse, Recycle’ mentality. We work with BELU Water Company, whose ethos is built on a philosophy of sustainability. Working with BELU means we are able to filter, chill and bottle water on site using local mains water, significantly reducing the environmental impact of plastics and our carbon footprint.