Sustainability

“My life in Thailand was entirely supported by the vegetables we grew on our farm and the local fish and meat from my grandparents’ grocery store."

Why is running a sustainable restaurant important to Rosa’s?

My life in Thailand was entirely supported by the vegetables we grew on our farm and the local fish and meat from my grandparents’ grocery store. We’d use whatever produce was available and in season. So, when I came to London, I challenged myself to cook authentic Thai dishes using seasonal British ingredients. And when we opened our first Rosa’s in 2008, our ethos remained the same.

My family still live and work on that farm in Khao Kor and to this day it remains unspoilt by deforestation or roads. At Rosa’s, we want to reduce our own impact on the environment by using sustainable suppliers and practices. This is why we’ve put so much effort into our membership of the Sustainable Restaurant Association.

Saiphin ‘Rosa’ Moore, Co-founder

Our Suppliers

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Mighty Bee Coconut Water


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Comins Tea House


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Five Points Brewing


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Belu Water


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Brixton Brewery


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Karma Cola


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Why should our customers care?

We know that most customers come for our super-fresh Thai cooking rather than our sustainability credentials, but it’s always good to know that when you’re eating at Rosa’s, you’re helping us to…

  • Buy as much local produce as possible to support UK & European producers
  • Work directly with Thai farmers producers to source our Asian ingredients
  • Support farmers who are committed to high environmental standards
  • Protect fish stocks, through the sourcing of sustainable seafood
  • Encourage fair employment practices
  • Promote honesty in the claims we make
  • Reduce, re-use and recycle food and other wastes
  • Save water and energy 
  • Purchase positively and responsibly

What are we doing about it?

We work directly with Thai farmers who supply us with jasmine rice, tamarind paste, coconut milk and fish sauce. We source craft beers from Five Points brewery in East London and soft drinks from fair-trade suppliers like Karma Cola. We’ve also introduced some unsexy but important behind-the-scenes practices to recycle food waste and leftovers and reduce our electricity wastage.

Rosa’s received a 2-star rating from the Sustainable Restaurant Association in 2017-2018, but we’ve still got a lot of work to do. 

Andrew Stephen, chief executive of the SRA, says: “Rosa’s has proved that you can grow as a business and get greener as you go, working with a network of like-minded suppliers, a motivated, well-trained team who share the same ethos, and customers who are looking for authentic, responsibly sourced food and drink.

Rosa’s Road Trip

For us here at Rosa’s we see sustainability as a combination of doing good in the restaurants (reduce plastic, less food waste) but also being aware of where our ingredients come from and who’s growing them. We work closely with small scale farmers in Thailand, an initiative close to Saiphin’s heart, cutting out the middle man and getting a better deal for everyone.

This October we went back to Thailand on a good old Rosa’s Road-trip to find out more about where our products come from. We source ingredients from various regions in Thailand, each with it’s own unique climate. Next time you’re with us, take a look at the map on the back of our menus for a quick tour of our Thai ingredients!

Trang, Southern Thailand

First stop on our tour (after a few delicious days in Bangkok) was Trang. Situated in the south of Thailand, it’s an area well known for its caves, traditional roast pork and Chinese cakes, it also happens to be home to Rosa’s curry pastes!

We join Nom and Somjit in their curry factory (what’s essentially a garage extension adjacent to their house) who have been making curry paste for over 50 years. 3 years ago they joined forces with Rosa’s and now employ 12 full time employees who hand make all the curry pastes we serve at Rosa’s.

The ingredients arrive straight from the market daily and an explosion of colour and smells follows. Today we’re making a red curry paste to Saiphin’s recipe, so we’re met with an abundance of red chillies, fresh turmeric, galangal, lesser galangal, shallots, lemongrass, garlic and kaffir lime leaves.

These are the basis for a killer red curry paste! We’ve held off on the fish sauce (without compromising on taste) meaning all our curry pastes are now vegan and gluten free. After much prep and the help of a lemongrass mincing contraption, the ingredients are mixed and grinded. The outcome is quite literally eye watering as the chillies release their oils – we’re told by the ladies that the green curry is the worst culprit of this. What we’re left with is a smooth paste with an incredible vibrant red colour, then its packed up and shipped to the UK to make its way into every Butternut red curry (link to recipe here), chicken & pineapple red curry and red curry stir fry we serve at Rosa’s!

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This trip was made possible by our friends at Tourism Authority of Thailand, visit their website below for more tips on visiting Thailand!

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