Y Mochyn Drwg Ethics

Y Mochyn Drwg is partly an effort to promote the need for ethical thinking in business. We have a self imposed, very strict set of sourcing guidelines, which govern our menu choices and methodologies. We do not claim to be perfect, far from it. By very virtue of running a restaurant, we represent a facet of society that is perhaps more luxurious than necessary. We aim however, to lessen our impact and promote ethical trade and green thinking where we can, both in the UK and abroad.

So, in the restaurant we use fresh produce sourced exclusively in the UK - the majority coming from Pembrokeshire with the exception of citrus fruit. So you won't find peaches or nectarines on our menus. All our meat is free range or fully organic and with the exception of some game is always local. Much of our meat is supplied direct from producers and we have visited most of the farms ourselves.

The flours used in our breads are from Wales and the UK and are all organic. Dry goods like sugars, chocolate and coffees etc. are all ethically sourced and usually organic.

Fish is abundant in the seas around the Pembrokeshire coast but we choose the species we serve with particular attention to sustainability issues. Unlike Cornwall, Wales is somewhat behind in the certification of its fisheries so we take our guidance from the Marine Conservancy Society. After talking to the Enviroment Agency we have also decided to not serve sewin, due to declining stocks. Other fish we feel strongly about include monkfish and cod, and you will not find these, nor other stock vunerable fish on the menu.

Energy and water use are issues that are beginning to affect us all. The restaurant's equipment has been chosen to be efficient where possible. We are using intelligent fridges, induction technology and modern dishwashers alongside energy efficient lighting and other measures to reduce our environmental footprint. The chemicals we have to use in the kitchen, from Ecover and Bio-D, minimise our necessary impact. A large portion of our compostable material is processed by our own worm composting and we maintain a local cutting garden for most of our restaurant's flowers.

Our biggest milage is clocked up by our wines, so we have limited our geographical range to Europe and beers, ciders and spirits are almost exclusively Welsh. Our water is supplied by Belu, whose profits all go towards third world water projects.

For more information on the issues that influence our sourcing and methods, please do ask to talk to Alastair in the restaurant.