Leith’s in the Community

Leith’s at Glyndebourne incorporates environmental and social considerations into our product and service processes and encourage our suppliers to minimise negative environmental impact. Leith’s also strives to support SMEs (local suppliers) wherever possible and practicable.

Our overarching vision is supported by five pillars. Each of these pillars reflects a key part of how our business operates and together they underpin our performance at Glyndebourne.

  • Our People: Supporting and developing our colleagues
  • Sustainable Sourcing: Running our business to the highest ethical standards
  • Health and Wellbeing: Supporting the good health and wellbeing of our customers
  • Environment: Reducing our impact on the world in which we live
  • Community: Making a positive contribution to the communities in which we live and work

To underpin our commitment to Glyndebourne:

Our People

  • All of our 270-strong team will be employed from the local community where possible.
  • Every year we will continue to work with local colleges, including Sussex University, Eastbourne College and South Downs College, for recruitment. Apart from the vast amount of front and back of house employees, we will also engage a number of trainee chefs to whom we will give training and practical experience which, in turn, will provide them with skills for a future career in hospitality. Currently, one of our financial team is Chloe Armstrong, who is a financial apprentice.

Sustainable Sourcing

  • Our Executive Chef and his team use fresh ingredients every day on-site. Menus are created with emphasis on seasonal produce and actively promote the use of seasonal British produce.
  • We continue to monitor changes and eliminate any fish products on the Marine Conservation Society’s red list from our menus.
  • Marine Stewardship Council (MSC) chain of custody is our minimum requirement.
  • In 2014 Leith’s at Glyndebourne were awarded Two Stars by the Sustainable Restaurant Association (SRA) based on a 14 key area criteria spanning Sourcing, Environment and Society. We will strive to maintain this accreditation and to improve our star rating.
  • We will not buy products that don’t adhere to the 'Five Freedoms' concept proposed by the Farm Animal Welfare Council (FAWC) on the protection of animals kept for farming purpose. The majority of our fresh red meat is Red Tractor certified. All our eggs are free-range.
  • All of our bananas and sugar will be Fairtrade.
  • Our coffee will be triple certified organic, Rainforest Alliance and Fairtrade certified.

Health and Wellbeing

  • We achieved 70% saturated fat reduction by switching to Flora Buttery and will continue to look for opportunities to reduce fat content.
  • At Glyndebourne, we will provide fresh vegetables, salads and fruit dishes as options on our menus.

Environment

  • At Glyndebourne none of our food waste will go to landfill.
  • All glass and cardboard from the estate will be recycled.
  • All our cleaning products will be sustainable solutions and the packaging will be recyclable. As our cleaning products come in concentrated form, they will last longer and require fewer deliveries. All spray bottles will be reusable.
    • In managing the volume of our general waste, which includes food, our target is < 130 FEL collections per annum. This waste goes to the Newhaven incinerator and therefore is turned into electricity (recycled) as opposed to landfill.
    • Our paper will be sourced from certified sustainable forest (FSC).
    • In 2012, we saved 1,715 food miles at Glyndebourne by consolidating our food deliveries.

Community

  • Leith’s will support Glyndebourne’s charitable activities by contributing to good causes. These currently include RADA, Friends of Sussex Hospices, British Youth Opera fund raising auction and Academy of Ancient Music.