Restaurants 
For information relating to allergens, please see our disclaimer on the menus page.
Our brand conducts itself with six key values. This makes certain that we curate an atmosphere where both our staff and business thrives. All those who work for us are inspired to showcase our values not just in their work, but when supporting others too. We are proud to go above and beyond for our staff and customers to create a positive, uplifting community within the business.
The quality of our coaching and mentoring means the upward career progression of staff is well-supported and prioritised. Each of our staff members take part in Gaucho School training, allowing them to perfect the art of Gaucho service, our gastro-playground food and club for Members.
The Gaucho recruitment strategy is structured in order for our staff pool to be a true reflection of the communities in which we exist. As a way to ensure this, we aim to hire 5% of our workforce from those who would be considered disadvantaged in the employment market. This process is helped by close support from our relevant charity partners.
As an organisation, we have committed to becoming a net zero business by 2040 in line with the wider UK hospitality industry. This ambitious goal means that we calculate our carbon footprint every year with Net Zero Now and set emission reduction targets aligned with Science Based Targets to keep us on track. We are also members of the Zero Carbon Forum where we work with others across the industry to implement the roadmap for achieving net zero. We, like our collaborators, want to ensure that the hospitality industry is leading the way in carbon reduction.
With our signature Argentinian beef being the center of our business, it comes with a great responsibility to address the environmental impacts of sourcing this product. We have worked with ‘Carbon Group Agroclimatic Solutions’ in Argentina to calculate the carbon footprint of our beef, from farms to restaurants. This has given us insight into our supply chain and a firm understanding of where the carbon emission hotspots are. With this approach, we are addressing historic emissions by investing in offsetting projects with our charity partners not for sale, and by working with farmers to look at land management practices, improving soil quality, and supporting local biodiversity.
Reducing carbon and improving sustainability is also a key focus in our restaurants where the teams implement energy saving practices and strive to achieve recycling rates of 75%. Food waste is also a key contributor to greenhouse gas emissions. We are signatories of WRAP’s Food Waste Reduction Roadmap and have committed to halve the amount of food waste produced by the business by 2030. Alongside daily tracking of our food waste by our kitchen teams, menu development looks at how we can design prep waste our of dishes.
We will continue to share updates on our sustainability work and journey to net zero. To learn more about our insights and stories about our initiatives, please see our impact blog below.
Gaucho is proud to be a supporter of numerous charities and passionate about providing crucial funds for the local communities in which our restaurants are based. Each of the charity partners is in sync with three core parts of our impact visions and values. These include support for the disadvantaged, providing employment opportunities, and offering paid employee involvement with our charities.
As part of our core values, we like to give our staff the opportunity to be involved in supporting our charity partners and contributing to their communities. To do this, every employee is granted two paid days a year where they are urged to volunteer for our charity partners.
Zero Carbon Forum
Helping the hospitality businesses to reach net zero carbon targets as a united industry. Their defined roadmap is backed by peers, government and leading sustainability experts.
WRAP Food Waste Reduction Roadmap signatories
Leading initiative for UK food businesses to act on food waste across operations to deliver on the UN’s Sustainable Development Goal 12.3 to halve food waste by 2030.
Klimato
Carbon accounting platform to enable the food industry to measure, track, and reduce its environmental impact in the design of its food and drink menus.
Net Zero Now
Bespoke carbon reporting platform with tailored action plans to measure and reduce business’s scope 1, 2 and 3 greenhouse gas emissions.