In light of Sustainable Food Day, 2025 (June 18th) , Executive Head Chef Gavin McDonna discusses how ICC Wales redefines the culinary experience through a hyperlocal planet-friendly lens.
As sustainability moves from trends to hospitality’s world expectations, venues across the UK are reassessing the implications of providing food with purpose.
How is sustainability embedded in ICC Welsh’s culinary philosophy?
In ICC Wales, sustainability is not a trend, but a core value embedded in every aspect of the culinary approach. Our kitchen team works closely with local producers to create menus that reflect the natural rhythms of the Welsh season, reducing food miles and supporting a cyclical local economy.
We prioritize plant-friendly options, design menus to minimize waste, and continually evaluate the process, make more environmentally conscious choices to compost kitchen scraps and reduce disposable packaging.
Are there any outstanding dishes or ingredients that represent your sustainable approach?
Yes, one outstanding example is Wales’ Perl Las Cheese Chromesquis, which fully captures our commitment to sustainability and local flavour. The dish features mild Welsh fried blue cheese, red chili gel, pickled fennel and a spicey beetroot.
Using seasonal vegetables and artisan Welsh cheese allows you to create delicious, fuel-efficient dishes that support local producers and reduce carbon footprint without compromising on culinary creativity.
Can you share an example of how ICC Wales supports Welsh food and drink producers?
Supporting Welsh producers is a fundamental part of our spirit. We source over 80% of the ingredients from within Wales, including dairy products, meat and fresh produce.
We partner with artisan suppliers and family-owned farms. Many of them come directly to our kitchens. This not only ensures freshness and traceability, but also strengthens the local food ecosystem.
We regularly spotlight these producers with communications to deepen the relationship between guests and the source of their meals to delegate menus, event experiences and communications.
How do chefs approach the challenge of creating delicious and environmentally responsible menus?
Collaborating with local suppliers, we understand the best sustainable options at any time. It also balances the right balance between taste, presentation and ecological responsibility, which tests and refines dishes to prove that sustainable foods can still feel luxurious and rising.
How do event organizers respond to the demand for more sustainable food choices at meetings and events?
Event organizers are increasingly prioritizing sustainability, and food is at the heart of that conversation. There is growing demand for plant-based and low-carbon menus, clear sourcing, and creative ways to reduce food waste. Organizers value ways to provide sustainable options without compromising quality or experience. Many use our food stories as part of their own event stories to demonstrate environmental, social and governance (ESG) coordination.
What feedback and trends do you see from event organizers regarding sustainable food choices?
Feedback is overwhelmingly positive. Organizers love chef-driven storytelling, visible commitment to local sourcing, and their ability to tailor sustainable menus to a diverse and representative needs.
There is a clear trend towards a more immersive food experience that combines sustainability with happiness and cultural credibility. Also, as part of the event programme, there is growing interest in behind-the-scenes tours and moments of “meet the producers.”
What are your future ambitions to further improve sustainable gastronomic cuisine?
Our ambition is to lead the UK event industry in sustainable gastronomy. It pilots regenerative agriculture partnerships, investments in hyperlocal growth initiatives, and data-driven food waste tracking.
They also aim to embed guest education in the representative’s journey, so they will not only be satisfied but remain inspired.
Ultimately, we hope that every plate offered in ICC Wales will be a strength for the good, for our guests, producers and planets.
Source link
