The Only Five Star London Hotel Restaurant to Achieve Three Star Rating

The Savoy is thrilled to announce that Kaspar’s Seafood Bar and Grill has received a Three Star Sustainable Restaurant Association (SRA) Sustainability Rating and is the only five star London hotel restaurant to have achieved this recognition.

To achieve the maximum three star rating within just a year of Kaspar’s Seafood Bar and Grill opening is testament to the dedication of James Pare, Executive Chef and his team, as well as the restaurant team, who share a passion for providing excellent service, exceptional food quality and following sustainable best practices.

The SRA Sustainability Rating recognises restaurants as One, Two or Three Star Sustainability Champions depending on how they rate against a wide range of criteria covering 14 areas of sustainability. It provides restaurants with a detailed assessment of their credentials across the SRA’s three pillars of sustainability: Society, Environment and Sourcing. Areas of recognition for Kaspar’s Seafood Bar and Grill included an exceptional score of 92% in the Society pillar, demonstrating a commitment to the wellbeing of both staff and guests and to its community, as shown through work with numerous charities and on local community initiatives such as a partnership with waterways conservation charity, Thames21.

Under the Environment pillar, commendable actions included a food waste to renewable energy scheme, an on-site table water bottling plant and smart energy metering. In the Sourcing pillar, high marks were achieved for all areas of the pillar with Kaspar’s Seafood Bar and Grill taking care to source meat, eggs and dairy products from local, free range suppliers, demonstrating a commitment to populate the menu in a responsible, environmentally friendly and ethically conscious manner.

Debra Patterson, Sustainability Manager of The Savoy, comments; “As a hotel, committed to reducing its operational impact on the environment, we took the decision to work towards the SRA rating assessment to showcase Kaspar’s as a restaurant where meaningful sustainable practices are incorporated, alongside great service and wonderful food. Sourcing good quality local produce and taking measures to manage food waste responsibly, for example, are issues that we know our guests care about so we hope that through our efforts we will inspire other hotels and restaurants to follow suit. We are extremely grateful to the SRA President, Raymond Blanc and the team for their invaluable guidance and ongoing support.”

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