Castle Cafe
•••
Our 5 restaurants
  • goldie

    Market Lane

  • The Castle Cafe

    The Castle Cafe

  • ORSO

    ORSO

  • Elbow Lane

    Elbow Lane

  • Goldie

    Goldie

  • The Market Lane Group of restaurants

    Our Sustainability Mission

    We’re proud of the sustainability measures we have in place to date, and there will be more as we go. Scroll down to read about our journey so far …

  • Planting native trees

    We are creating a Market Lane native tree forest as part of a co-op of like minded individuals and companies who want to see native tree cover increase across our island.

    #2 of 13

  • Supporting urban beekeeping

    Our urban bee hives produce local honey that we use on our menu and sell in our restaurants. Our colleagues visit these hives to learn more about this process and train with the bee keeper.

    #3 of 13

  • Recycling used Coffee Grounds

    All used coffee grounds from our restaurants go to compost in local farms that supply us with vegetables  

    #4 of 13

  • Running a no-emissions fleet

    We’ve switched our fleet over to electric- or pedal-powered vehicles only.

    #5 of 13

  • Connecting & Learning

    We’re coming together with like-minded businesses to share challenges, ideas, questions and solutions. Goldie, ORSO and Elbow Lane are currently members of the Sustainable Restaurant Association with plans for Castle Cafe to join next.

    #6 of 13

  • Using compostable packaging

    We only use biodegradable takeaway containers in all our restaurants.

    #7 of 13

  • Choosing renewable energy

    We have committed to solar panel installation and expect to have 30% of our power needs as a group from solar by June 2023.

    #8 of 13

  • Cutting food waste

    To date we have saved food waste to the tune of 300kg per annum by adjusting prep methods in one of our restaurants. Our food waste per person is more than 50% below industry average and continuing to drop.

    #9 of 13

  • Preserving seasonal fruit

    We use natural fermentation techniques to preserve seasonal local fruits for our larder. We use fruit peelings to flavour beverages and have started our own “bubble room” producing Kombucha Kefir in Elbow Lane.

    #10 of 13

  • ‘Whole-catch’ approach

    Goldie takes its seafood from the small day boats that fish out of Ballycotton in East Cork. We have a Whole Catch policy – what they land, we buy.

    #11 of 13

  • Beer-to-Bacon

    Instead of going to landfill, the spent grain in our Elbow Lane brewery is provided to our pork supplier Caherbeg Pork who use it to feed their pigs.

    #12 of 13

  • Offsetting carbon emissions

    We work with CoolEffect.org to offset carbon emissions while we are improving our sustainability mission and have recently supported towards their sustainable cooking biogas project in Sichuan, China.

    #13 of 13