Rare Restaurants rolls out 'carbon neutral' steaks across estate
The group, which is led by Martin Williams and encompasses the Gaucho and M brands, will now serve a ‘zero-carbon’ spiral cut fillet tail steak - called the Lomo Verde - at every restaurant, which will come marinated in chimichurri sauce and be priced at £39.00 for 275g.
Rare Restaurants says the Lomo Verde will be '100% carbon neutral', with all carbon emissions offset through reforestation and investment in renewable energy sources.
When ordering the Lomo Verde, guests will also be given the option to ‘top with a tree’ for £2, which will fund the planting of a sapling tree in Peru, removing additional carbon emissions that the production of the steak has created.
It comes as Rare Restaurant prepares to add two new restaurants to its estate that will offer 'entirely carbon neutral' beef. Gaucho is preparing to launch what it says will be Scotland’s 'most sustainable steak restaurant' in Glasgow; while M is preparing to finally open a huge 10,000 sq ft restaurant and member lounge in Canary Wharf, London.
Gaucho is also set to reopen its flagship Charlotte Street restaurant in London's Fitzrovia this year, which will also only feature 'carbon neutral' beef on its menu.
During last year's COP 26 climate summit in Glasgow, Williams launched his Sustainable Steak Movement, which encourages restaurants to sign up to a manifesto and pledge that in 2022 they will offer a 'carbon neutral' beef option on their menus, promote a ‘carbon neutral’ wine offering, commit to minimise food waste and the use of green energy in their restaurants.
Gaucho says it is aware of the high environmental impact of beef production, and is committed to working towards a more sustainable production system, aligning with its target to achieve net zero carbon emissions by 2030.
The group is 'working closely with farmers and teachers to explore sustainable practices and mitigate climate impact', whilst also partnering with Not For Sale, a charity that combines carbon offsetting initiatives with upskilling individuals at risk of modern-day slavery.
Gaucho has also launched a brand-new plant-based menu for Veganuary, which features a range of new dishes created by head chef Steve Allen and will be available from the group's restaurants in Richmond, Sloane Avenue, Kensington and Hampstead throughout January.
“In recent years we have created a broader menu, which includes more seafood, vegetarian and vegan options, which has helped broaden our appeal to a more diverse group of demographics, so to offer a special vegan menu throughout January in our more residential venues seems natural,” says Williams.
Dishes set to feature include radish ceviche with avocado, corn, shallot and tortilla; corn empanada with humita, basil and tomato sauce; and baked butternut squash with burnt onion, black bean and corn salsa.
