All four of the central London restaurants, Salt Yard, Ember Yard, Dehesa and Opera Tavern, adopt a charity every year and have between them raised more than £50,000 for organisations including House of St Barnabas and Shuktara.
The SRA’s assessors also praised the group for its work with Switchback, providing work experience and training as well as hiring trainees full time.
When it comes to the food, chef director Ben Tish prides himself on the pork all the restaurants in the group serve but he wanted to go a step further and take a little more control. So now Salt Yard has its own Gloucester Old Spot pigs bearing reared by The Rare Breed Meat Company in Essex. They are fed acorns and allowed to live a little longer than most pigs.
Staff from the restaurants visit the pigs and when the pigs are slaughtered they are butchered simply into their primals, divided to the four restaurants so that the chefs can use the whole animals and prepare things like sausages from scratch.
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