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Discover and book the varied events that we hold across our collection of restaurants, including unique dinners, pop-ups, tastings, live music, Doggy Sunday and Film Club to name a few.

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7th July 2022

Conscious Cuisine is an idea born from our passion to do good to our planet.

For a long time now, Gaucho has been conscious of our social and environmental impact on the planet, people and community. Our drive to become a sustainable business has only increased over the years and is now an integral part of the company’s values and it’s future. Conscious Cuisine is an idea born from our passion to do good to our planet. As part of the Canary Wharf group’s ‘Conscious Consumer’ initiative, we are celebrating some of our most responsible, zero-waste dishes during their ‘Conscious Cuisine’ month. From Monday 11th June to Sunday 14th August, head to our Canary Wharf restaurant to enjoy some of our most environmentally friendly dishes:

Flor Del Mundo (Cocktail)

We have reduced carbon emissions and food waste from importing and using lemons by substituting the juice with natural acids. In addition, The Botanist Gin donate £1 from every cocktail sold to our charity partners ‘Not For Sale’, who support communities most at-risk of modern day slavery.

Crate to Plate Salad

Crate to Plate grow salads and herbs hydroponically, without soil, in disused spaces across London. This method uses 96% less water than traditional soil farming and is done within three miles of our sites, as local as we can get! All produce is delivered by electric vans or bikes, and they have a zero single-use plastic policy in place.

Colita de Lomo (Steak)

One of our best-selling signature Aberdeen Angus steaks from Argentina, grilled to perfection by our grillers!
Our pioneering project to make beef production more sustainable began with us calculating the carbon footprint, all the way from the farms in Argentina, to our restaurants in the UK. We have invested in offsetting projects with our charity partners ‘Not For Sale’ and are continuing to work on reduction strategies with the whole supply chain.

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