Being Green

The planet is very important to the team and I so we try to reduce our carbon foot print as much as possible buy doing the following eco friends things to keep us environmentally friendly. Like Kermit the frog, we like being green.

Public transport

All staff are free to travel to work as they see fit, but it is Trotter’s Independent Condiments policy to reimburse any staff member who uses public transport to do so. I’m just thankful we don’t have anybody who commutes from London each day. I myself always cycle to and from the kitchen when possible.

induction cooking

Induction cooking is the most efficient way of cooking as there is no wasted heat (click here for more info) most commercial kitchen cook on gas but we are moving all our production to induction. it’s eco friendly, cost efficient and production and induction rhyme.


We try to minimise landfill waste as much as possible, infact we barely fill a black bin liner once a week. We achieve this by recycling and composting as much as possible including: Glass, tin, plastic, shrink wrap, paper and cardboard. Any packaging that we can reuse, we do and we try out best to source products in eco friendly packaging.

shopping local

Not only is shopping local good for the local economy, it is also good for reducing food miles. We buy all our cheese from The St. Andrews Farm house Cheese Co. all our oil from Summer Harvest and our dairy from Graham’s Family dairy. We priorities local over price, our sugar is all made in the UK from British sugar beet rather than cheaper imported cane sugar.


Each season we have a new seasonal product and at least once ingredient is foraged. In the spring we have wild garlic pesto and I forage the wild garlic leaves, in the autumn we have christmas chutney and spicy plum and apple chutney, I forage the apples and the plums. (by forage I mean steal from mum and dad’s orchard)

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