At Pear and Thyme, we craft every dish with care for both people and planet.

Sustainability isn’t a trend for us, it’s how we value the land, our partners, and your plate.

We cleverly manage our leftovers and surplus products. Preserving leftovers; creating flavoured butter from herb stems; pickles & chutneys to feature on our grazing boards - we make every bit of what we produce count, reducing food waste where we can.

We take care to look after our waste before, during and after our events. Recycling is a huge part of our promise to sustainable catering, both with food and the materials they come in. 

Our signature way of looking after our guests and clients is through our balanced menus, highlighting nutritious and seasonal ingredients in what we produce. 

At Pear & Thyme, local and seasonal sourcing has always been the main part of our menu ethos, and particularly as sustainable sourcing impacts every part of the supply chain

We celebrate the seasons, and source our food from our best local suppliers who value sustainability and quality as we do.

We are proud to work with farmers and growers directly, supporting local producers and the community as a whole, and greatly reducing our food miles. 

We strive to be fair trade, free range and organic whenever possible, helping to support local and global businesses and monitor our sourcing of uncommon or exotic products.

When sourcing more singular ingredients, we seek to find companies that produce them in the most environmentally viable way, whilst incorporating the high standards of food we aspire to.