Kalm Kitchen have recently celebrated their 10th year anniversary. What would you say has been your biggest achievement over that time? What is the most memorable event you’ve been involved in and what made it so special?
In fact, it was very recent – a fabulous wedding we had been asked to cater for industry colleagues and friends on the Isle of Wight. They trusted us to do our thing and allowed us to do what we’re best at. The result was just beautiful, and as Jen was a guest she was able to step back and appreciate what the team had pulled together. She felt extremely proud.
These days, our clients are increasingly looking for caterers that are environmentally conscious. Have you taken any steps to find greener ways of working?
We’ve never been a company to use any kind of disposable tableware. We prefer beautifully sourced (often vintage) items from our stocks. Even if we’re catering a kids party, for example, we would always shy away from plastics – if anything, we would use wooden cutlery as a greener alternative. And of course, any glass gets recycled – we see a LOT of Champagne bottles being sent off to recycling!
We’re looking into ways of reducing our use of plastics and non-sustainable packaging as much as we possibly can. It can be a challenge as obviously we have hygiene and food safety standards to maintain too, but we are committed to finding alternatives, which are sustainable, fit for purpose and hard-wearing. Reducing our use of clingfilm, for instance, has been a big priority, and also replacing anything disposable with re-usable containers. It goes without saying, but also we’re obviously huge champions of sourcing the most local, freshest ingredients, which has its own positive impact on our carbon footprint.
The first – possibly biggest – initiative for us is that none of our food waste is ‘wasted’. All the by-products from our kitchen – scraps, peelings and leftovers are collected and turned into renewable resources such as electricity, heat and organic fertiliser. In addition, all excess cooking oil is also recycled into renewable energy. The result is that hardly anything from our kitchen goes to landfill.
We’re all conscious of the basics – switching off lights, reducing our energy output with the electricals we use, and we also only use rechargeable batteries. We’ll never stop looking at ways we can go greener and make a difference to the legacy we leave behind.