SRA Special: Reopening right at Tredwells

Dine Out (formerly Casual Dining Magazine) is sharing stories from the Sustainable Restaurant Association’s (SRA) members, who have prioritised a sustainable approach to reopening their restaurants after lockdown – next up is Tredwells.

A restaurant refurbishment is notoriously hard to plan and time – schedule in ‘normal’ times and you have to stomach loss of trade.

While lockdown might have presented the ideal moment, it was of course a time of no income.

Chantelle Nicholson, chef patron of Tredwells, was determined to take the opportunity to make some changes to the Covent Garden site which were light on the pocket and the planet.

Going back to basics, she’s achieved a low-cost, high impact refurb.

Existing furniture has had new life breathed into it with simple tricks like sanding back tables.

Old filing cabinets have been transformed into planters.

DIY skills learned from the internet and top tips from industry colleagues on refurb bargains have also combined to help Nicholson create a new fresh feel in the restaurant for both staff and customers while keeping the environmental impact low.

For more sustainable reopening hacks, head to the SRA’s website.

To read more from SRA chief executive Andrew Stephen on prioritising sustainability in hospitality, click here.