Our Ethical Policy 

This policy is primarily to serve food of the highest quality that is fresh, in season, and local. Our menu changes every day after Jim has studied what is the freshest and best quality available either direct from boats or on the fish market, complimented by the freshest vegetables, salad leaves and herbs which Mary attends to from our own garden and poly tunnel.

Our policy is whenever possible to source our fresh produce within a 50-mile radius of the restaurant. (Mary and I love eating snapper, grouper and swordfish etc, when we’re in Florida) but we see no point in flying them half way around the world when we have hundreds of equally fantastic species landed every day in Scrabster within 50 walking steps of our door.)

jim preparing turbot

 All our raw material is sourced from fishermen with a similar attitude to us regarding conserving fish stocks; we never use fish during their spawning cycle. All the seafood is non-pressure stock species caught in sea areas where the stocks are sustainable and even then only when they are in season; and oh! Sorry fish farmers, the Captain’s Galley will never be on your customer file. We think more of our customers than to fill them up with chemicals of which nobody knows the long-term effects.

We believe that every creature deserves the entitlement to a free and happy life, therefore the following is part of the list of (never to be seen on the Captain’s Galley menu) :

Environmental Policy

We at the Captain’s Galley believe that in order to work towards a harmonious accord between people, technology and nature, all our activities must take the environment into consideration: we believe we can make a useful contribution by becoming a leading ‘eco-friendly’ operation. Striving to achieve harmony with ecology and the environment.

Albeit a very small operation in global terms we acknowledge the impact of out activities on the environment. Our aim is to minimise that impact as far as practicable, at local, regional and even global levels. To conserve natural resources and prevent environmental pollution by adopting sound principals and best practice according to the principals of sustainable development.

The Captain’s Galley will comply fully with environmental legislation and officially approved codes of practice, and will make continued efforts: 

To promote sound environmental management policies throughout the restaurant.

To increase awareness of environmental responsibilities amongst staff. 

To work with other agencies locally, and nationally to promote appropriate environment policies.

To minimise waste and pollution, and to develop and operate effective waste management and recycling procedures.

Use recycled and recyclable material where appropriate: choosing products and suppliers which minimise negative environmental impact, thereby promoting sustainable development.

All glass, paper cardboard are recycled, we do not stock and cans because of their impact on the environment.

All used coffee grounds, paper vegetables waste, is composted. 

Environmentally friendly cleaning products used wherever possible.

Protect natural habitats and local wildlife and preserve biological diversity.

Reduce consumption of fossil fuels through improvements to energy efficiency and substitute with renewable energy resources.

Reduce water consumption  Promote a purchasing policy which will give preference as far as practicable, to those products and services, which cause least harm to the environment.

Avoid use, wherever possible of environmentally damaging substances, materials and processes. 

Encourage modes of transport by staff and deliveries by suppliers which minimise the environmental impact. 

Encourage the purchase of ‘Fair-Trade’ products wherever practicable Never knowingly use genetically modified foods.

We ask our customers to be careful what is disposed of in the toilets (personal hygiene bags are provided) 

Our policy is (wherever practicable) repair before renew.

Purchasing policy.

We encourage considering the implications for the environment and impact upon it when purchasing decisions regarding substances, materials, equipment and maintenance and building contracts. Consideration should be made consistent with all aspects of the Captain’s Galley environmental Policy. In particular consideration is given to:

Energy usage- including mains water and drainage water.

Waste minimisation and process efficiency.

Re-use and recycling opportunities.

Waste disposal implications.

Avoidance of ozone depleting substances.

Control of discharges to air land and water.

Noise levels generated from plant and machinery.

Eco-toxicity of materials released to land, air and water.

Requesting a copy of suppliers ‘Environmental Policy’.

Obtaining an environmental impact report on any chemical substance.

Waste Disposal.

Commercial and non-Hazardous wastes.All waste will go in the appropriate bins, which are colour coded and all clearly marked with the substances which go in each one.

Hazardous (Special) waste

Hazardous waste is dealt with in co-operation with the ‘Scrabster Harbour Hazardous waste Disposal policy’ e.g. there is a special area for the eco-friendly disposal of all used oils.