Sustainability Management

"At smoke we only work with large cuts of meat and ensure we waste nothing when we cook, using trimmings to either make sausages, soups, sauces etc. We aim to find cuts of meat which are less commercial to ensure the whole animal is being used where as other venue’s source familiar cuts which are always in high demand. All the vegetables that are not used go into a composting system which we then use for our garden. All our fire wood and coals are locally sourced to ensure minimum footprint for transportation."

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