Poco

Founders Tom Hunt, Benjamin Pryor and Jen Best's passion for great food
and festival atmosphere formed Poco, after working for many years
together at festival cafe The Shisha Lounge.

Together, the Poco team ensures that:

- 90% of Poco's ingredients are sourced from within 50 miles

- 10% of ingredients are imported, ethically, non air freight, from fair
sources, because they are the best in the world

- Absolutely every ingredient has been traced to its source and assessed for
its ethical procurement, even our black pepper

- All fish is seasonal and landed in Lyme Bay using sustainable methods,
agreed by the Marine Conservation Society

- They have pledged to only serve fish graded as safe-to-eat by the MCS –
and are probably the only restaurant to have done this

- All fish is traceable to the name of boat and catch method

- They ‘Weigh the Waste’ every day to monitor how much they produce and
how this can be reduced, working towards being waste zero

- They recycle and up-cycle more than 90% of refuse

- Poco run campaigns for sustainable food. Through Tom’s social
enterprise the Forgotten Feast they create educational dining events that
highlight issues with the food system.

You can find out even more about their efforts here:

http://www. bbc. co. uk /food /0 /21300338