THE BIG PICTURE
Darwin &Wallace have been members of the Sustainable Restaurant Association since the inception of the business in 2013; rare for a new business. Since 2017 we have proudly achieved and maintained a coveted 3 stars, a reflection of our commitment thus far. We were truly astounded to win Best Sustainable Pub Group this year at the 2019 Publican Awards, but delighted to be recognised for our innovation and efforts thus far.
When creating Darwin & Wallace we wanted to do everything we could to help and to have the least amount of impact on the environment. From switching off the lights at night, being mindful of gas and equipment usage all the way to turning off that tap – we are convinced that every little bit helps.
We are committed separators and recyclers of all waste. From day one we have committed our suppliers to taking packaging away with them if they are unable to deliver in re-usable containers. Paper Round provide the means to split waste into 3 different recycling streams along with 100% traceability. We recycle food waste, bottle waste and mixed recycling which accounts for 89% of all of the waste we generate.
Our menus are meticulously written by Executive Chef Simon Duff to control wastage; from thoughtful and well utilised mise-en-place and mindful selection of meat cuts right through to plating and portion control. We work closely with our key suppliers to secure written agreements that favour British or local produce, a commitment to specific animal welfare standards , a sustainable seafood policy, palm oil free products, ethical trade commitments to a specified standard and we require environmental & land management commitments from each of our suppliers.
We are proud to have created a garden on our terrace at No 32 The Old Town in Clapham , where we keep bees and experiment with crops such as rhubarb, hard herbs, tomatoes and of course honey. In 2018 we expanded our gardens to No 11 Pimlico Road and No 197 Chiswick Fire Station. In 2019 we are determined to continue this across our sites - re-purposing available outdoor spaces.
We only use GM-free rapeseed oil in our kitchens, which is then converted to Bio Fuel. We are currently exploring city gardens and different composting options to contribute across each of our sites.
We are a founder member and supporter of the Clapham Business Improvement District (Funded by a percentage of rates contribution) developing local initiatives to promote a safe night time economy that benefits local residents through increased expenditure on additional policing, safe taxis and street cleaning as well as general cooperation between business owners and residents.
From day one, we’ve supported a charity from Kids Company to Honey Pot Children’s Charity. Organisations who provide practical, emotional and educational support to vulnerable children and young people across London. As part of a Plate Pledge, we donate 25p from the sale of one of our dishes named on the menu.
All of our food is freshly prepared by us daily. Where we are unable to produce ourselves we look to local artisans
Throughout the day there are flexible choices - small and sharing for the casual occasion, tossed and sandwiched showcasing lighter salads and sandwich options and a wonderful selection of main courses for when the occasion calls for more.
A conscious choice not to add chips to the burger, allowing guests the choice of side dish. We grill and bake where possible, we love our grilled seabass and chips option that is batter free and not deep fried. And of course pudding.
AS VIRTUOUS AS YOU WANT TO BE
We serve a full English where nothing is fried. We add avocado and fresh spinach to our benedicts. We have a range of PRESS juices and smoothies, cold pressed and virtuous as a non-alcoholic option or a fresh addition to your day. We offer cucumber tap water to all of our guests, with mineral water available on request
THE PERFECT BRUNCH NEEDS GOOD EGGS
Our truly inspiring breakfast menu features free-range eggs with a delicious, dense yellow yolk that will remind you of a more traditional era. All from farms around the UK, so no air miles.
A name indicative of a private address; spaces that feel home-from-home. Hand-picked (rather than off the shelf) interiors, tailored to the habits and tastes of locals. Great-value, genuinely inspiring all-day food. A welcoming bar with delightful drinks from morning coffee to nightcaps (and everything in-between). This is how we’re redefining what a pub can be…
THE DEVIL IN THE DETAIL
We work with excellent local suppliers to create “real” places with integrity. We not only source but design and fabricate uniquely crafted furniture. We are champions of recycled materials and furniture.
FOOD & DRINK
We source all our meat from the UK, free range, freedom foods and red tractor accredited
RARE BREED DEXTER BEEF
The smallest native breed of cattle in the British Isles, sourced from a local farm co-op. Supports local farmers to get a fair price.
Native free range sheep, sourced from a local farm co-op Lake District Farmers. Supports local farmers to get a fair price.
DINGLEY DELL PORK
High animal welfare, fabulous tasting, and revered ‘Freedom Food’ accredited from Suffolk
A family run business, helps us achieve seasonality and locally sourced products. Leaf Marque, & Red Tractor accredited. Champions of wonky veg.
Our fresh juices are supplied unpasteurised (so totally fresh) from Covent Garden.
Ethically sourced and roasted on-site in their Kings Cross roastery. They also help train our bar team up to barista standard.
BREAD BREAD SOURDOUGH
Our wood oven baked sourdough from this artisan baker in Brixton
ENGLAND PRESERVE JAMS
Homemade Jam made in London by Sky Cracknell and Kai Knutsen.