Sustainable Dining: How Haar Prioritises Eco-Friendly Practices
At Haar Restaurant with Rooms, our commitment to sustainability is at the heart of everything we do. As a Michelin-recommended, three AA rosette awarded venue, we understand that exceptional dining goes hand in hand with responsible and ethical practices. Our approach to sustainability is comprehensive, encompassing everything from sourcing the finest local ingredients to reducing waste across our operations.
Sourcing Local Ingredients
Scotland is blessed with an abundance of natural resources, and we take pride in showcasing the best our country has to offer. By sourcing locally, we not only ensure the freshest and highest quality produce for our guests but also support the farmers, fishermen, and artisans who work tirelessly to sustain our food culture.
Our menus are designed to reflect the changing seasons, allowing us to utilise ingredients at their peak. Whether it’s fresh catches from the North Sea, lobster from St. Andrews Bay, or hand-picked vegetables from nearby farms, we are dedicated to sourcing our ingredients as close to home as possible. This approach not only enhances the flavour and nutrition of our dishes but also reduces the carbon footprint associated with long-distance transportation.
Reducing Waste
Reducing waste is another key element of our sustainability strategy. We believe that every ingredient has value, and our kitchen team is committed to using every part of the produce we source. From root to leaf and nose to tail, we strive to create dishes that minimise waste while maximising flavour and creativity.
In addition to thoughtful menu planning, we have implemented a range of practices to further reduce waste. Our chefs work closely with suppliers to ensure that portions are exact and that we only receive what we need, cutting down on surplus. Any organic waste generated in our kitchen has been used to the last point it can be. Take our sustainable butters, for example. These are made with dehydrated stocks which are then ground and added to our delicious butter.s
We also encourage our guests to join us in our efforts to reduce waste. Our tasting menus are carefully portioned to provide a satisfying yet sustainable dining experience, ensuring that food is enjoyed to the fullest without excess.
Foraging
One of the unique ways we connect with the local environment is through foraging. The rich and diverse landscape around St. Andrews provides us with an incredible array of wild ingredients that add a distinctive touch to our menus. From coastal and seaweeds to wild garlic, foraging allows us to bring the flavours of the surrounding areas directly to your plate.
Our chefs regularly venture out into the local area, carefully selecting ingredients that are not only delicious but also sustainably harvested. Foraging is a practice that requires deep knowledge and respect for nature, ensuring that we take only what we need and leave the environment undisturbed for future growth.
These wild ingredients bring a sense of place to our dishes, offering diners a true taste of the Scottish landscape. Foraging also encourages creativity in our kitchen, inspiring us to develop new recipes and pairings that highlight the unique qualities of these natural treasures.
Join us at Haar
Would you like to join us at Haar sometime soon? You can reserve a table over on our dedicated bookings page. Please note: our Michelin-recommended, three AA rosette awarded restaurant fills up pretty fast, especially on weekends, so you best be quick!