At Butler & HOG, sustainability is woven into everything we do. From the way we source our ingredients to how we handle waste, we believe that exceptional food should never come at the expense of the planet. All our chicken is British and free-range, and none of our meat is sourced from intensive farming operations. That said, we’re not afraid to let vegetables take the spotlight. Many of our menus now place plant-led dishes front and centre, with vibrant vegetarian and vegan options designed to impress even the most dedicated carnivores. We believe that good food and good practices go hand in hand. It’s not just about what we serve on the plate—it’s about how we get there.
Local First
We’re proud to work with trusted local producers who share our values, including the Harmer family at Offham Farmshop, who’ve farmed the same land in East Sussex for over five generations. Their commitment to high-welfare, pedigree livestock and responsible stewardship of the countryside aligns perfectly with our own ethos. Ingredients like their free-range beef and lamb often feature at the heart of our menus, offering flavour that’s not only fresh but rooted in the Sussex landscape.
Seasonality guides our menus, ensuring that what we serve is not only at its peak, but grown nearby. That means Sussex berries at their ripest, vegetables when they’re in their prime, and an honest approach to ingredients—we don’t serve asparagus in December and we never will.
Reducing Waste, Responsibly
We take waste seriously. Food scraps from our kitchens are collected for biogas production—turning leftovers into renewable energy. We’re also working closely with suppliers to reduce packaging and single-use plastics. In fact, many now deliver in durable, reusable containers we provide, cutting down on waste before it even reaches us.
