Healthy living, protection of the natural environment, and amazing flavours are the key ingredients to the core belief in Mya Lacarte. It makes culinary sense that the shorter the produce journey from source to plate, the fresher and tastier the meal will be. Hence the idea of a British restaurant. If all the ingredients are coming from within the boundaries of the UK, the impact we are having on the natural environment is minimised. Eating seasonally, ordering daily, and being creative with fresh vegetables and fruit all lead to healthy customers and an amazing menu.
Mya Lacarte has grown from strength to strength since it opened. The seasons have been kind, supplying us with fresh, deliciously tasting and varied produce. Together the chefs, headed up by Justin Le Stephany, have been creating menus which have continued to delight our dedicated regular customers (you know who you are!) and surprise and elate the first timers who continue to embrace our concept. Our waiters and waitresses have enjoyed learning about food origins, and have been paramount in the continued passing of knowledge from the supplier, through the chefs, to the customers.
The Mya Lacarte Team welcome you to the website, we hope you find all you are looking for, and a bit more. We look forward to serving you in our restaurant.
Mya Lacarte is a British produce restaurant sourcing all the main ingredients from within the shores of the UK. Where feasible we source our produce as locally as possible. The delicious produce is then skilfully offered with a twist. The twist is influences of British dishes as we see them today, combining ideas and methods from European countries, but always using British products for the main part of the dish. We believe Britain has a wealth of natural resources culminating in first class ingredients. Due to historical factors this produce is often beaten on price and quantity by foreign imports, however quality is usually sacrificed. It is possible to provide an extensive range of dishes and flavours using only British produce and here at Mya this is what we intend to achieve.
It has been an exciting journey for us at Mya to research our surrounding area and develop relationships with local producers. The common fruit, veg, meat and fish wholesalers which supply the restaurants we frequent in this area are generally unaware of the exact origin of the produce. We only use a wholesaler if they are 100% certain of the origin, and can supply us with details. This is something all supermarkets must adhere to, but something that we tend to ignore when eating out. At Mya we can authentically advise on the origin of each and every item we sell. We source the highest quality ingredient of everything from the fruits to the meat. All Mya Lacarte eggs are free range, from British farms. We pride the restaurant on not cutting any corners so the finished item to the customer is of the very highest quality.
As we are a British restaurant, and we do not freeze any of our goods (only the ice cream and sorbet), we are totally dependent on the seasons. Our a la carte menu changes at the end of the season, while the set daily menu changes as frequently as every few days. This way our talented chefs are given the creative space needed to reinvent traditional British flavours while our customers rarely choose from the same menu twice.
nb. 90% of all waste at Mya Lacarte is recycled.
We believe in the long term sustainability of our planet. The restaurant industry as a whole directly contributes massive amounts of pollution to the atmosphere by way of burning energy and creating waste. The industry can be indirectly damaging to our planet by purchasing food and energy from sources which care little about the environment.
At Mya Lacarte we, as are other restaurants, in a position to cut down on energy consumption, minimise waste, use best practise methods, and encourage a change in attitude among staff and customers alike. Please find the list below outlining ways in which we are minimising our degradation to the natural environment. This list is constantly being updated and expanded, and by its very nature will never be exhausted.
- ‘Mya Lacarte Energy Awareness Campaign’. This involves a monthly meeting between all the staff to discuss our environmental improvements for that month, new implementations, any problems etc. These are fantastic for staff moral. When we first opened the restaurant talking to chefs about saving the world was a mammoth task. Now we are up and running, they implement many environmental policies second nature, and have been fantastic with regards to a change in attitude.
- Undertaken a DEFRA approved ‘Environmental Status Assessment Report’. It was prepared by the Corporate Environmental Advisory Centre at the Buckingham New University. The report highlighted areas which have room for improvement. These areas are bring worked on month by month.
- Paper – Any waste paper we pop into one of 3 paper bins in the building. If it is not reused for scrap, it gets recycled.
- Glass – Glass bottles of mineral water get washed and reused for storage our many jus and gravies. All other glass gets separated and recycled.
- Metal – all forms of metal gets separated and recycled.
- Plastic – Some of our plastic gets returned to the suppliers e.g. blue plastic crates. All other forms of plastic is separated and recycled.
- All food wastage is minimised. As in any thrifty restaurant or kitchen, bones and offcuts are used for stock. We order in, or go and collect, fresh produce six days a week, which ensures all our stock is put to good use. When a particular fruit or vegetable is at the height of its growing season we purchase in larger quantities and apply preserving methods in order to continue to utilise the flavours when they go out of season. Examples of this are jams, pickles, and alcoholic marinades.
- Ink cartridges – all our ink cartridges are taken to Staples where you can return all cartridges (they need not be made for, or sold in Staples). For every cartridge you take, you get 10% off your next shopping trip.
- Between 3pm and 5pm daily all electrical appliances not in use are turned off. There is always someone in the building at this time; however the in-house joke is they are left to work in the cave! This includes dishwashers, music, lights, printer, fridge lights etc. The lights on the basement level are always off by default, and are turned on and off all day as we go to and from the room. Lights in the store cupboards are switched on during core service hours, however during prep hours are switched off when there is no-one in the room.
- Lights – Low voltage bulbs have been installed in 80% of all light fitting in the building. All new light fittings (e.g. Mya Lounge) are fitted with energy saving light bulbs.
- Gas – Those not familiar with the restaurant industry will be shocked at the knowledge that it is common practise in kitchens to light all of the gas stoves in the morning and leave them burning on the lowest heat all day. This is so when they are needed the chef can simply turn them up and begin cooking with speed. This a habit we have eliminated at Mya Lacarte. We only have hobs burning when they are in use.
- Water – We have fitted water reducers in all WC cisterns. We put a load on in the 2 dishwashers we have if and when they are full. The kitchen porter is trained to fill up the sink to wash dishes, not have the tap running.
- Scale – We have installed a water descaler to the mains water pipe running into the restaurant. This ensures the boiler does not have to work overtime, therefore conserving gas. It also increases the life time off all appliances using water (e.g. ice machine, coffee machine) reducing the need for replacement.
- Increasingly we are using online methods for payment and communication. This reduces the need for sending letters by post, which used paper and burns petrol.
- All members of staff walk, train, bus & cycle to work, with the exception of 1 colleague, where there really is no alternative than to drive.
- Being a British restaurant, our air miles are virtually zero. Only 10% of our produce comes from outside the UK, and we estimate as little as 20% of that small amount comes to the UK by plane. That equates to 2% of our total produce contributing to aviation pollution. When choosing suppliers for the restaurant we judge not only on price and service, but also their environmental position.