“Cleaning chemicals are one of the only products which come in
through the back door, that can’t be sold out of the front door; there’s
no profit to be made so it’s sensible that we try and reduce our usage
where we can,” he explains.
When Nottingham-based restaurant
Alchemilla opened its doors in August 2017 to
critical acclaim, head chef and proprietor Alex
Bond set out to do things differently with a
clear focus on creating a sustainable operation
strategy for his business.