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THE SEA, THE SEA

Inspired by the line "La mer, la mer toujours recommencée" (The sea, the sea every day re-starting) from a poem by Paul Valery, this pioneering seafood merchant shares the sea’s fresh new bounty every day with shops, restaurants, and customers in an exciting and sustainable way.
 

With a shared love of the incredible variety of fish around our native shores, the team began a mission to promote the full range of species available to UK customers. By working with restaurant partners, and selling through their own shops and restaurants, they’re making sure this local produce is enjoyed here in the UK and not lost to countries who recognise its quality better than we have done in the past.
 

They’ve built a strong relationship with some of the best fishermen in Devon, Cornwall, and Scotland. The wild, UK-caught produce comes straight off these local day-boats into The Sea, The Sea’s own transport, meaning the fish can be delivered within 24 hours of being caught, and the only hands on it belong to the fishermen and their team. That way they can be completely sure of the quality of catch going into their shops and restaurants, and ours, and remain totally transparent with their customers. 
 

They work closely with the fishermen and external consultants to make sure they’re working as sustainably as possible, and always refer to official bodies such as MSC and Seafish. They’ve also developed their own sustainability policy to make sure they go above and beyond. 
 

As both a supplier and a restaurant owner themselves, The Sea, The Sea understands every side of the restaurant business and perfectly supports our mission at Apricity. It’s a pleasure to work with a team who shares our desire to show love and respect for the bounty of the sea through progressive, produce-led, seasonal cooking.

KULTURED 

During his 10 years working in kitchens, Jonathon was always interested in the ‘sour funky things’ the most. And having wanted to start his own business for a few years, he was excited by the different options producing miso offered, so decided to dive in and started Kultured. Inspired by Japanese whisky producers, who’s attention to detail and level of artistry he believes has elevated their drinks to the same run as their Scottish brothers, Kultured produces miso made by hand and fermented in oak barrels in their fermentery just down the Thames in Brentford.

The only ingredient Kultured imports is the koji-kin (the edible mould spores that act as a starter for the miso) from the generous people at Akita-Konno. All the other ingredients are local and organic, including organic British barley and pulses from Hodmedods, another of our wonderful suppliers. But patience is the key ingredient in this product, with the miso taking up to 12 months to make.  

Kultured supplies restaurants around London and sells directly to customers around the country, with all their products delivered in compostable packaging. We met Jonathon online, as is often the way these days. But we’re no less connected, as he works closely with us to develop unique products for our menu at Apricity that we’re really excited to share with you.

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THE ETHICAL BUTCHER

 

The Ethical Butcher was born when Glen Burrows, an ex-vegetarian of 25 years, met Farshad Kazemian, a meat trader wanting to make a positive impact with his business. Together they started this full carcass butchery, supplying regeneratively produced meats of the highest quality with the lowest impact. 

 

Today, their small but growing team consists of many forward-thinking people with interesting life experiences who bring fresh thinking to the industry, such as an ex-environmental lawyer turned butcher, the former CEO of Vice Media, and ex-photo director of Men’s Fitness magazine. All equally passionate about food and the environment, they’re excited to make a real difference to both the health and wellbeing of their customers and the landscape of the UK by encouraging more farmers to farm in nature-friendly, biodiverse, and regenerative ways. 

 

The name was originally a working title, but it stuck. And the team are proud that it holds them accountable for their actions. They’re completely transparent about their supply chain and consider sustainability in each aspect of the business, from the staff contracts to transport and packaging, continuously reassessing the impact of all their suppliers. They’re even using a proportion of their profits to train more farmers in regenerative farming techniques.

 

Through this consistent and passionate work, The Ethical Butcher is educating customers in how to enjoy meat in a well balanced way and dispelling myths around the potential impact of meat production in the UK. 

58 AND CO.

We met Carmen O’Neil, owner of 58 and Co., at Renegade Winery in 2021 and have since become good friends with a shared love of excellent food and drink, and of course, sustainability. 

 

In 2016, Carmen was forced to abandon the launch of her designer bridal shoe business at the last moment when a tragic accident left her unable to draw. But, determined not to be beaten, and desperate to start a business with purpose, she turned to happy childhood memories of her mother distilling essential oils. Fascinated by the power of distillation, she decided to distil world-class spirits that also happened to be sustainable, and 58 and Co. was born.

 

Just five years later, it’s the first female-owned B Corp spirit producer in the country. The collection, which began with gin (her mother’s favourite tipple) and now also includes vodka, has won numerous awards and even been praised by Forbes magazine. All this, produced in the same kind of still her mum used when she was a child (named after her for good measure) in a railway arch under the London Overground. 

 

Carmen shows that you can be sustainable even when space is an issue. Unable to grow their own wheat in central London, they buy British wheat ethanol produced just 30 miles from the distillery. The still runs on solar energy, the driveway is built from 141000 plastic straws diverted from the ocean, and their takeaway canvas bags are made from the salvaged waste cuttings from organic cotton clothing production blended with plastic bottles. 

 

Like us, Carmen is on a mission to reduce waste. The spent botanicals are sent back to the farm to be recycled into compost in a completely circular system. And to produce their Apple & Hibiscus gin, they use apples that have been rejected by supermarkets and would otherwise go to waste. But not content with giving these apples one life, instead of being composted once they come out of the vapour basket, the gin-infused apple mulch is sent to Humble Crumble to make apple and gin crumble. 

 

We’re excited to be adding their gin to our menu here at Apricity. 58 and Co.’s success is proof that sustainability doesn’t have to mean compromise, and that a product can be one of the best on the market while happening to be ethical and sustainable.

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Low-waste printing for a low-waste menu

We want the freedom to change our menu frequently with the availability of seasonable produce, but it’s important to us that printing new menus doesn’t create waste. So, we provide a QR code on each table which takes diners to the current menu online instead of reprinting every day. And when we do print menus, we use a printer from HP - winner of Energy Star’s Partner of the Year Award in 2021 - reducing our linear consumption of technology. And we use recycled ink cartridges to print our menus onto recycled paper. 

Where we do communicate with customers online rather than on paper, it’s important that we stay connected while still sustainable. So, our WiFi and phone packages are provided by GlemNet, an independent provider working with sustainable companies to provide better prices and more sustainable cloud-based packages.