UPDATE 6 May 2020

We’d just like to publicly thank our amazing team AND the local community for supporting us through these difficult times.

We are doing as much as we can to make sure everyone stays healthy so we can see you again for a lovely glass of fizz, a freshly poured pint, or a fantastic bit of food.

We have been providing our team regular updates, checking everyone is getting through this ok, helping with training & development, organising staff quiz’s, and just generally trying to do the right thing by looking after each other.

Lots of our team have gone even further and are volunteering in their communities, supporting food banks and local charities, and doing food shops for vulnerable customers.  So, we would like to say a massive thank you to all of them!

 

Staff Hardship Fund

We don’t want any of our team to be suffering financially so, with the help of Diageo Brands (Guinness, Gordons, Tanqueray, and many more) we have set up a staff hardship fund to help get through this.  Any of our staff can apply for cash payments or supermarket vouchers.  Simply email James.Dolan@EverSoSensible.com

Stay safe out and we’ll see you soon.

Chris & The Ever So Sensible Team

 

 

 

Fothergills

Mortimer House  est. 1883

Fothergills, a historic Nottingham venue, offers a unique, international, bistro-style fixed price menu, using ingredients from local producers, together with ales from local micro-breweries and a great selection of wines.

The relaxed and welcoming surroundings, true to the building’s heritage, offer great views of Nottingham Castle.

The building, built in 1883 and designed by Watson Fothergill, now features a more stripped-back and relaxed interior, displaying more of the site’s original features and architectural significance.

 

 

Ever So “Environmentally” Sensible

Climate change is a real threats to all our futures, we all need to start doing things differently before it is too late. As a business we actively take steps to be more sustainable.  Whilst we can’t change everything immediately, we have made a start, see below.

 

 

Increasing “plant-based” food items on all our menus.

Reducing food waste throughout our sites.

Switched to eco-friendly straws, napkins, and toilet rolls.

Reviewed our waste recycling, separating our food waste, glass and cardboard.

Working with suppliers to reduce unnecessary packaging.

Switching all our Electric and Gas to a of 100% renewable energy supplier.

Began to change from gas cookers to electric induction cookers in our kitchens.

When water boilers need replacing these will become electric rather than gas.

Some of our sites even give their vegetable off-cuts away as animal feed!

Where possible, we are installing electric car charging points in our car parks. The MD now drives a fully electric car, other company vehicles are Hybrids.

 

We will keep looking for changes we can make now and in the future. 

If you can suggest other practical and sensible action we can undertake please let us know 🙂