Savage Garden introduces zero-waste cocktail programme
Signature cocktails on the current menu, including the Always and Amor Fati, utilise seasonal botanicals and these repurposed ingredients
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Savage Garden has introduced a zero-waste cocktail programme at its Tower Hill site to reduce environmental impact through ingredient repurposing.
The bar team uses in-house infusions and cordials to reuse citrus and garnishes. The bar and kitchen staff work together to transform ingredients such as lemons, mint, and peaches into new drinks to minimise waste.
The venue’s dining menu has also been adjusted to incorporate food by-products. One chicken wing dish features a coating manufactured from potato peels and fermented pineapple cores sourced from the breakfast service.
Additionally, Savage Garden has partnered with The Drinks Trust to support workers within the hospitality industry. The venue will donate 25p from every cocktail sold to the charity.
The bar is located near the Tower of London and includes a heated terrace. Signature cocktails on the current menu, including the Always and Amor Fati, utilise seasonal botanicals and these repurposed ingredients.
The initiative follows a trend of premium London venues adopting more sustainable operational models to address food and drink waste.
