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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.

Everyone at Camino is committed to sourcing food ethically, working to reduce our environmental impact, treating employees and suppliers well, and helping with charities where possible. Here’s how we do it.


Our Executive Chef, Nacho del Campo, works with the best suppliers to source top quality, seasonal ingredients, that are sourced as locally as possible. Our weekly specials are designed around using local, seasonal ingredients, to make the most of what great produce is available right now.

We’re extremely passionate about our meat at Camino, and that includes sourcing it ethically, from farmers who can guarantee the best quality of life possible for the animals. Our primary jamón supplier, the legendary Cinco Jotas, rear their black Iberian pigs in such incredible lifestyle conditions that they have been described as ‘the happiest pigs on earth’. Read all about the pigs and our trip to meet them here.

Our beef comes from Asturias, and we use ex-milker cows that are at least five years in age (this is much older than the average age of slaughter in the UK), and are grass-fed and free to stroll over the lush hillsides.

All of our fish is sourced sustainably from British coasts, from a father and son team in Cornwall, and is MSC approved and line-caught.

We work with Clarence Court to source our top quality free range Old Cotswold Legbar eggs from happy chickens.


We’re very proud so say that we’re now in our third year of working with Action Against Hunger, an incredible charity that works to eliminate child hunger with vital nutrition programmes around the world. We donate 50p from every dish of Croquetas sold, which has raised almost £46k to date. Our Managing Director, Richard Bigg, also recently took part in a gruelling six-day trek through Nepal, raising almost £9k for the charity. Read more about our partnership with AAH here, and Richard’s trek here.

Closer to home, we work with the Children’s Health Fund, a charity that works to better educate children on healthy eating and diet, by donating 10p from every one of our sugary drinks sold to the fund.

We also support local businesses and communities in each of our London local neighbourhoods, helping with local business and community events wherever we can, such as Better Bankside.

Camino would be nothing without its people, and as such, we always do our best to ensure the happiness, progression, and support of our staff. Many of our staff have grown with Camino, and we do our best to nurture and develop the people that share our love for the company. We have a fantastic training and development programme for all new starters, and offer competitive pay and sales incentives. As a company, we have a heavy focus on upskilling and improvement, and our staff are offered industry standard hospitality qualifications, including monthly wine training and WSETs. We want our employees to enjoy working with us and join us on the ‘Camino’, and that’s why we run staff trips to Spain four times a year – to meet our suppliers, and soak up some Spanish culture (plus plenty of wine).


As a restaurant we try to minimise our impact on the environment as much as possible, following the ‘Reduce, Reuse, Recycle’ mentality.

We have been trialling new wines on tap technology in our King’s Cross venue, an innovation that significantly reduces our carbon footprint through reduced packaging and transportation. This is something we are currently perfecting, and hope to introduce in all new Camino sites.

We work with PURE Water Company, an excellent company whose ethos is built on a philosophy of sustainability. Working with PURE means we are able to filter, chill and bottle water on site using local mains water, significantly reducing our carbon footprint in this area:

“In excess of 2 billion bottles of water are imported into the UK every year, and the effect on the environment in terms of pumping, processing, transporting and refrigerating this water is an expensive and time consuming process. Although an increasing focus on recycling is helping, an average of 77% of plastic bottles are still sent to landfill, a figure of around 1.54 billion bottles every year. Plastic bottles can take between 450 to one thousand years to decompose, and if they are burned, they release toxic by products such as chlorine gas and ash containing heavy metals.”