A popular Derby restaurant is set to become the first of its kind to implement carbon-free dining after re-opening its doors following a change in ownership.
The new line-up consists of co-owners Robert Ellis and Lee Bebbington a father and son duo who have vast experience operating food establishments around the country. They are joined by Executive Chef Chris Marshall, whose training in a Michelin recognised restaurant and experience running kitchens across the Alps, will see him, alongside his team, create food that is a blend of classic British with avant garde European.
As part of Darleys social responsibility and the collective appreciation of the need to reduce their carbon footprint, the restaurant has teamed up with Carbon Free Dining, a United Nations Environment backed restaurant initiative. Celebrity chef patrons of Carbon Free Dining include Marcus Wareing, James Martin, Marco Pierre White and Cyrus Todiwala.
Carbon Free Dining is the zero-cost restaurant sustainability initiative managed by The United Nations Environment partner, Green Earth Appeal. Under the scheme, diners can enjoy eating out, with the joy of knowing they are simultaneously giving something back to nourish the planet.
Darleys refreshing business approach – it is the only restaurant in Derby supporting this initiative – means that sustainability is of utmost importance. At the end of the meal, diners can see on their bill how their meal has had a positive impact on the environment through carbon footprint offsetting.
Lee Bebbington said: “We recognise the need of social responsibility, which is why Carbon Free Dining was a natural choice for us. For each bill Darley’s presents, a fruit tree is planted in the developing world.”
Lee continued: “We will be striving for, and achieving absolute guest satisfaction through stellar service and dishes that are as pleasing to the eye as they are on the palate with the emphasis on natural flavours and colours.”
“Consistency is key and we have high standards that we will maintain moment to moment, day to day and year upon year. We want to make Darleys Derby’s destination restaurant that will appeal to a wide demographic who are just as passionate about good food and sustainability as we and our team are.”
Chef Chris’s menu will feature dishes such as venison loin with braised red cabbage, parsnip and vanilla purée, with a blackberry jus. Fillet of bream, lavender ratatouille, stuffed courgette, olive crumb, and roast cod with curried cauliflower and pomegranate dressing.
Chris said: “Derbyshire is a great county filled with some of the finest, fresh produce. I am a firm believer in using seasonal, local, fresh ingredients on our doorstep to create sublime food that will ensure diners’ returning for more.”
Rob added: “Respect lies at the crux of all that we do at Darleys. We have respect for the ingredients. We have respect for the diner. We have respect for our hard-working staff, and we want Darleys to be a place where everyone is respectful, genuine and honest.
“We are professional, knowledgeable, caring and innovative. We enjoy our work, offer service with a smile and use a positive team spirit to succeed. We firmly believe that success comes through recognising and encouraging the value of people and teams, and we all work together to achieve results that are greater, than those we can achieve alone.”
“Having been entrusted with such an iconic, renowned institution, we would like to thank, outgoing proprietors, Jonathan and Kathryn Hobson for their hard work, dedication and commitment. We promise to nurture, develop and evolve the business and build on your solid foundations.”
For more information about Darleys, please visit their website
