We hosted a wonderful evening at Mission Kitchen near Vauxhall with Discreet, a catering company who are fully sustainability focused (not just for events but how we operate the business as a whole) and who believe in giving value back to the client. Partners from Impetus, The Prince’s Trust, Save the Children and many more joined us for drinks in the last of the sunshine, before we moved inside for discussion. Afterwards enjoyed a delicious menu, curated by Discreet’s Head Chef, Henry, reflecting the nose-to-tail approach that we had discussed.
We sat down with Eva Bernstton, Co-Founder of Discreet, to ask her about Discreet and the practices they employ…
CC: How can event planners ensure that they are providing the high end, luxury experiences that our guests required, whilst on a budget?
EB: We believe in operating under two concepts to be more sustainable and cost effective – “nose-to-tail” menus design and by operating a closed-loop kitchen. Basically, if you have 50 dishes on the menu it is unfortunately impossible to be a sustainable company, no matter where the produce is coming from. So, we want to eliminate waste etc at source by instead working with our chosen suppliers to have 20/30 seasonal items of produce that we creatively turn into either canapes or mini plates or dinners etc, and that changes as the seasons comes and goes. Keeping the menu smaller, more exclusive, and elegant, and most importantly allowing us to operate sustainably and give back value to clients and suppliers.
CC: How can we work with our committees to take a commitment to sustainability seriously at events?
EB: If they need persuading, I think it’s important to get them informed about sustainability and it’s importance first of all, and also highlight that it does not mean the event necessarily need to cost more. For example, with our nose-to-tail menu design, you can reduce the menu cost whilst still incorporating the nicer cuts of produce, showing more creativity, and elevating the experience for the guests. I think we all need to recognise the growing importance of embracing sustainability in our industry. With an increasing global focus on environmental consciousness, it is crucial that we adapt our planning approaches to create more eco-friendly experiences. By implementing sustainable practices, we can ensure that our luxury events not only leave a lasting impression on our guests.
CC: What should event planners consider when thinking sustainably about the whole table?
EB: It’s definitely not just about the food. Choose suppliers that also are focused on the ethical responsibilities of their business. While sustainability itself is a broader and more long-term concept, focusing on ethical responsibility, to do what's right for the world and its future is equally important to be sustainable.
We believe an organisation needs to show responsibility for the impacts of its decisions and activities on society and the environment. This being done through transparent and ethical behaviour that then contributes to sustainable development, including health and the welfare of society. So I’d suggest research your suppliers properly, noy just the product but how the business is run as a whole. At Discreet we have made the decision to purchase some of our equipment ourselves, so that we can support local businesses and individual creatives from our own shores.
CC: What can we do when seasonality impact tastings?
EB: When choosing a caterer in the early stages of the event planning process, I think it is more important to experience the quality of the food, rather than the exact dish for the event . So, when appointing a caterer say 6 months before the event, go try the food and make sure you are happy with the quality of what they are producing, and appoint them to be your catering partner. Then you can do another tasting closer to the event date with the exact dishes and final touches.
Our next Coveted Conversation will take place on 15 October with a focus on working with committees: sign up here to join the conversation for free!
