With a background in ecology and conservation, caring about the natural world has always been part of the way I run Red Robin Pantry. I try to make thoughtful choices about the ingredients I use, where they come from, the materials and packaging I choose, and the amount of waste the business produces.

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For me, sustainability is about making practical choices wherever I can — growing many of the edible flowers I use, sourcing locally where possible, reducing unnecessary plastic and packaging, and making everything in small batches.

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EDIBLE FLOWERS & LOCAL SOURCING

Many of the edible flowers used on my cakes are grown in my own garden in Falmouth, alongside the kitchen where I work. I grow varieties specifically for use with food and pick them throughout the season as I need them.

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When I need additional flowers, I use a local grower wherever possible. I also choose Cornish and locally produced ingredients where practical, alongside carefully selected ingredients from further afield where quality or availability requires it.

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PACKAGING

I try to keep packaging to a minimum and avoid plastic wherever there is a practical alternative. My wedding cakes are supplied without plastic packaging, and I use recyclable or reusable materials where suitable.

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Some Cake Shed products need sealed packaging to keep them fresh and protected while still allowing customers to see what they're buying, so some of these containers have plastic lids. Where plastic is necessary, I try to keep its use as limited as possible.

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SMALL-BATCH BAKING & WASTE

Everything at Red Robin Pantry is made by me in small batches. This allows me to manage how much I produce, make use of ingredients across different products and reduce unnecessary food waste.

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Menus change with the seasons and with what is available, particularly in the Cake Shed, where producing smaller quantities and changing the selection regularly helps me avoid making large amounts of stock that may not sell.